Mary Berry’s Bara Brith is made with strong white flour, fresh yeast, butter, brown sugar, mixed spice, mixed dried fruit, and strong warm tea. This traditional Bara Brith recipe creates a delicious tea bread that takes about 2 hours and 50 minutes to prepare and can serve up to 8-10 people.
Ingredients Needed
For the Dough:
- 450g/1lb strong white flour
- 7g/¼oz salt
- 20g/¾oz fresh yeast
- 75g/2½oz butter, plus extra for greasing and to serve
- 50g/1¾oz brown sugar
- 2 tsp mixed spice
- 350g/12oz mixed dried fruit (raisins, currants, sultanas, cranberries)
- 1 free-range egg
- 225ml/8fl oz strong warm tea
- Oil, for greasing
For the Sugar Syrup:
- 50g/1¾oz caster sugar
- 50ml/1¾fl oz water
How To Make Bara Brith
- Prepare the Dough: Place the flour, salt, and yeast in a large mixing bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Mix in the sugar, mixed spice, and dried fruit until evenly distributed.
- Combine Ingredients: Add the egg and tea to the mixture, bringing it together to form a dough. Knead on a clean surface until smooth.
- First Proving: Place the dough back in the bowl, cover with oiled cling film, and leave until doubled in size (about 1 hour).
- Preheat Oven and Prepare Tin: Preheat the oven to 200°C/180°C fan/400°F/Gas 6. Grease a 900g/2lb loaf tin (or a 9×5-inch loaf pan).
- Shape and Second Proving: Knock back the dough, shape it, and fit it into the loaf tin. Cover again with oiled cling film and prove for another 30 minutes.
- Bake: Remove the cling film and bake in the center of the oven for 20 minutes. Cover with foil and bake for an additional 25 minutes. Cool on a wire rack for 20 minutes.
- Prepare Sugar Syrup: Boil 50ml water and the sugar in a small saucepan until syrupy. Brush the syrup over the loaf and let it cool completely before slicing.
- Serve: Slice and serve with butter, if desired.
Recipe Tips
- Use Fresh Yeast: For the best rise, use fresh yeast rather than dried yeast. If using dried yeast, follow the conversion instructions on the packet.
- Warm Tea: Make sure the tea is warm but not hot. Too hot tea can kill the yeast, while too cold tea will slow down the dough’s rise.
- Knead Well: Knead the dough thoroughly until it is smooth and elastic. This helps develop the gluten, giving the bread a better texture.
- Cover the Dough: Always cover the dough with oiled cling film during proving to prevent it from drying out and forming a crust.
- Check for Doneness: Use a skewer to test if the bread is fully baked. Insert it into the center of the loaf; it should come out clean if the bread is done.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Bara Brith cool completely to room temperature. Wrap it tightly in plastic wrap or store it in an airtight container. It will be kept in the refrigerator for up to 1 week.
- Freeze: Wrap the Bara Brith tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw it at room temperature before serving.
- Reheat: Preheat your oven to 150°C/300°F. Place the Bara Brith on a baking sheet and warm it for about 10 minutes, or until heated through.
Nutrition Facts
Serving Size: 1 slice (based on -8-10 servings)
- Calories: 248
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 30mg
- Sodium: 150mg
- Potassium: 150mg
- Total Carbohydrate: 39g
- Dietary Fiber: 2g
- Sugars: 22g
Try More Mary Berry Recipes:
- Mary Berry Currant Squares
- Mary Berry Sweet And Sour Chicken
- Mary Berry Coconut Tray Bake
- Mary Berry Treacle Scones
Mary Berry Bara Brith Recipe
Description
Mary Berry’s Bara Brith is made with strong white flour, fresh yeast, butter, brown sugar, mixed spice, mixed dried fruit, and strong warm tea. This traditional Bara Brith recipe creates a delicious tea bread that takes about 2 hours and 50 minutes to prepare and can serve up to 8-10 people.
Ingredients
For the Dough:
For the Sugar Syrup:
Instructions
- Prepare the Dough: Place the flour, salt, and yeast in a large mixing bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Mix in the sugar, mixed spice, and dried fruit until evenly distributed.
- Combine Ingredients: Add the egg and tea to the mixture, bringing it together to form a dough. Knead on a clean surface until smooth.
- First Proving: Place the dough back in the bowl, cover with oiled cling film, and leave until doubled in size (about 1 hour).
- Preheat Oven and Prepare Tin: Preheat the oven to 200°C/180°C fan/400°F/Gas 6. Grease a 900g/2lb loaf tin (or a 9×5-inch loaf pan).
- Shape and Second Proving: Knock back the dough, shape it, and fit it into the loaf tin. Cover again with oiled cling film and prove for another 30 minutes.
- Bake: Remove the cling film and bake in the center of the oven for 20 minutes. Cover with foil and bake for an additional 25 minutes. Cool on a wire rack for 20 minutes.
- Prepare Sugar Syrup: Boil 50ml water and the sugar in a small saucepan until syrupy. Brush the syrup over the loaf and let it cool completely before slicing.
- Serve: Slice and serve with butter, if desired.
Notes
- Use Fresh Yeast: For the best rise, use fresh yeast rather than dried yeast. If using dried yeast, follow the conversion instructions on the packet.
- Warm Tea: Make sure the tea is warm but not hot. Too hot tea can kill the yeast, while too cold tea will slow down the dough’s rise.
- Knead Well: Knead the dough thoroughly until it is smooth and elastic. This helps develop the gluten, giving the bread a better texture.
- Cover the Dough: Always cover the dough with oiled cling film during proving to prevent it from drying out and forming a crust.
- Check for Doneness: Use a skewer to test if the bread is fully baked. Insert it into the center of the loaf; it should come out clean if the bread is done.
Mary Berry Bara Brith Recipe