Bara brith PDF Print E-mail

Bara Brith

1 pound mixed dried fruit, chopped
1 1/4 cups freshly-brewed tea
1 cup firmly packed brown sugar
2 3/4 cups self-rising flour
1/2 cup milk
1 egg, beaten to blend
3 tablespoons orange marmalade
2 teaspoons ground cinnamon

Place fruit in large bowl. Pour tea over fruit. Add brown sugar and mix well. Cover and let stand at room temperature overnight.

Preheat oven to 325 degrees F. Grease a 9 x 5-inch loaf pan.

Add flour, milk, egg, marmalade and cinnamon to soaked fruit mixture. Stir until combined. Spoon dough into the prepared loaf pan. Bake until bread is brown and crusty and wooden pick inserted near center comes out clean, about 2 hours.

Cool slightly. (Can be prepared up to 4 days ahead. Wrap tightly and store at room temperature.)

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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