2 lb flour
4 oz candied peel
1 oz yeast
1 ts salt
8 oz brown sugar
1/2 ts pudding spice
8 oz lard
1/2 pt warm milk or
6 oz sultanas
: milk and water
6 oz currants
BARA BRITH Cream the yeast and sugar, add to half of the warm milk and
leave to stand in a warm place for 10-15 minutes until frothy. Rub the lard
into the flour and add the dry ingredients. Mix well. Make a hole in the
middle of the flour mixture and add the yeast and enough milk to make a
soft elastic dough. Cover with a clean cloth and leave in a warm place for
12 hours to rise. Place in a greased, floured tin. Bake in a hot oven (425/
F. or Mark 7) for 20 minutes and then lower to 400/F. or Mark 6 for a
further 45 minutes to 1 hour.
Yields
1 Loaf