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Bara Brith, Fruit Loaf

The famous fruit-speckled bread of Wales


1lb (450g) wheatmeal flour
1 teaspoon dried yeast
2oz (50g) molasses sugar
3oz (75g) butter
1/4 pint (150ml) milk
3oz (75g) seedless raisins
3oz (75g) currants
1oz (25g) candied peel
1 teaspoon salt
1 teaspoon mixed spice


Place the flour and spices into a warm bowl, cut the butter up melt into the warmed milk, along with the yeast for the dough.At the second kneading add the sugar and the fruit. Bake in a loaf tin for 20-30 mins in a hot oven. Cover the top of the loaf for the final 10 mins to prevent burning. After turning out brush the top with a sugar glaze.
425oF. Gas 7. 220oC.

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