tag:blogger.com,1999:blog-21995818.post8513487910760568438..comments2023-10-22T17:07:37.075-05:00Comments on breadbasketcase: Bara Brith - a Lazy Bakers ProjectAnonymoushttp://www.blogger.com/profile/15187362927261194164noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-21995818.post-20033046089393999762009-03-07T10:19:00.000-06:002009-03-07T10:19:00.000-06:00Oriana,Welcome home--I hope you had a good vacatio...Oriana,<BR/>Welcome home--I hope you had a good vacation. It turns out that the cranberries are not something that would make a Welshman turn over in his grave after all. I googled bara brith & cranberries--the first thing I got was Melinda's comment about the addition of cranberries making someone from Wales head for the fainting couch. The next thing that came up was a recipe from the BBC for Bara Brith--with cranberries. http://www.bbcgoodfood.com/recipes/1786/sugarcrusted-bara-brith<BR/>But maybe having the BBC mess around with tradition would also necessitate smelling salts?<BR/>Whatever version you try, I hope you enjoy it.<BR/>I think that if every household in the U.S. made chocolate pecan squares this weekend, we would miraculously fly out of the recession. <BR/>Thanks to you and Jeannette for the publishing idea--unfortunately, no publisher has ever thought it would be a good idea.Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-91353896029138472242009-03-06T18:35:00.000-06:002009-03-06T18:35:00.000-06:00I just got back from vacation and I knew you had p...I just got back from vacation and I knew you had probably baked something really good while I was away. I love any bread with raisin, currants or cranberries and this one has all three even though the cranberries were a substitute so I am sure it tasted great. I will definitely be baking this one soon. Thank you for posting the recipe.<BR/>The Pecan Chocolate bars look wonderful, I'm sure they can make you forget the state of the economy for at least for a few minutes.<BR/>Like Jeanette I too think your blog should be published I have often thought about photocopying everything so that I would have a hard copy. A published version would be so much better.doughadearhttps://www.blogger.com/profile/18107772878761525846noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-9788157445317101382009-03-06T05:44:00.000-06:002009-03-06T05:44:00.000-06:00And get very fat!!!!And get very fat!!!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21995818.post-41510363075195734462009-03-05T17:27:00.000-06:002009-03-05T17:27:00.000-06:00Jeannette,And some were made with neither yeast no...Jeannette,<BR/>And some were made with neither yeast nor self-rising flour, so they must be more like tea cakes? I also saw some recipes where the fruit was steeped in tea for a while. I think the thing to do is to go to Wales and try a lot of different breads and cakes there!Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-72869444724946310252009-03-05T03:56:00.000-06:002009-03-05T03:56:00.000-06:00There certainly are lots of different recipes for ...There certainly are lots of different recipes for our BaraBrith, it just boils down to preference, some like the yeasted version and others prefer the 'cakey' one. As it is a traditional recipe i think it depends on what was available, in some areas yeast was not easily found so the housewives found an alternative and used self-raising flour instead. Some say it is regional, in the north of Wales, where I am, the yeasted one is more popular and in the south , the cakey one. The thing to do of course is to try both and see which you prefer! I'm glad you liked it anyway. Jeannette. P.S I shall have to give you the recipe for Welsh cakes soon, see if you like those!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21995818.post-10854092572033023252009-03-04T19:56:00.000-06:002009-03-04T19:56:00.000-06:00Pinknest,You did miss your once-a-year chance to ...Pinknest,<BR/>You did miss your once-a-year chance to bake Bara Brith for St. David's Day, but don't wait until next March--it's really quite good. There is probably some little shop in Manhattan that sells nothing but mixed peel.<BR/><BR/>Jane,<BR/>Thanks for the recipe--it's quite a bit different, isn't it? When I was looking for recipes for Turkish simit, I was also struck with how very different the recipes were. You'd think that something that was so traditional would have a more standard recipe.<BR/><BR/>ECL,<BR/>Jeannette probably has higher standards than I do because she's had the real thing. I could honestly say that the Bara Brith I made was the best I'd ever tasted.Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-13955151738619279022009-03-04T18:43:00.000-06:002009-03-04T18:43:00.000-06:00Marie, your bread looks great! Thank you for all ...Marie, your bread looks great! Thank you for all the history of St David's day and for the alternate recipe. I might try yours, since Jeanette wasn't too fond of the other one. Like Melinda, I was thoroughly impressed by your blatant rule breaking!!evil cake ladyhttps://www.blogger.com/profile/09028488030328153196noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-2243705972076565832009-03-04T10:25:00.000-06:002009-03-04T10:25:00.000-06:00Here's a different version of the Bara Brith recip...Here's a different version of the Bara Brith recipe I got from a cousin in Wales:<BR/>2 cups soft brown sugar<BR/>2 cups milk<BR/>8 ounces butter<BR/>16 ounces mixed fruit (raisins, currants etc)<BR/>4 eggs<BR/>16 ounces Self Rising flour<BR/>Mixed spice and cinammon (optional)<BR/>Place sugar, milk butter and mixed fruit into a large saucepan and bring to boil. Simmer for 10 minutes until fruit has moistened.<BR/><BR/>Allow mixture to cool before adding eggs one at a time and beating in well. Add flour gradually, stirring in along with the mixed spices.<BR/><BR/>Placed in lined loaf tins (parchment paper) and place in oven at 190C (which I figured was somewhere between 350 and 375 ) for 75 to 90 minutes. Cool on rack.<BR/><BR/>Serve with lashings of butter.<BR/><BR/>Having tasted this sort of Bara Brith in Wales, and having made the recipe above, this is the texture of Bara Brith that I know.Jane Moxeyhttps://www.blogger.com/profile/03771039102502842946noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-443376657098331322009-03-04T09:24:00.000-06:002009-03-04T09:24:00.000-06:00I missed my Welshian opportunity to make it on the...I missed my Welshian opportunity to make it on the perfect day! Okay, I hope to get to it this weekend. I was thinking I'd do the mixed fruit as well. It looks lovely.pinknesthttps://www.blogger.com/profile/16155323361162991339noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-35882821287661410872009-03-02T19:15:00.000-06:002009-03-02T19:15:00.000-06:00Hi Anna!There are millions of investment clubs out...Hi Anna!<BR/>There are millions of investment clubs out there, or thousands, anyway, or hundreds. We're a member of the National Association of Investment Clubs, and we supposedly do learned and detailed analyses of stocks before we jump in and buy something. We all pay $45 a month, so the cash risk is pretty minimal. We were doing quite well, until the thing-that-cannot-be-called-a-depression hit.<BR/>Hi to everyone at OA!Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-49139111650494030562009-03-02T16:57:00.000-06:002009-03-02T16:57:00.000-06:00Marie, what's investment club? I'd love to steal t...Marie, what's investment club? I'd love to steal the idea and introduce it to my fellow Rotaractors. <BR/>Of course, I'd feel good about investing, too, if I ate one of those bars while I did it. :)<BR/><BR/>Anna at OAAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21995818.post-62335620650108765352009-03-02T11:42:00.000-06:002009-03-02T11:42:00.000-06:00Jini,I guess if you're Welsh, you can't just put i...Jini,<BR/>I guess if you're Welsh, you can't just put in any old fruit, much less add nuts, but we're not Welsh. I actually think the cranberries worked out quite nicely, but definitely not authentic. The bars were amazing! I was too lazy last night to include the recipe, but will if anyone wants it.<BR/><BR/>Jeannette,<BR/>Thank you! The minister of the church we used to go to was Welsh (Vivian Jones), and he always wore a daffodil--not a leek--around St. David's day. His wonderful lilting voice is what got Jim and me to go to church. I loved the taste and texture of this bread--please do try the recipe sometime; I'd like to know what you think of it (using the mixed peel, of course, not the completely unacceptable cranberries). Oh--I completely forgot about glazing the bread with honey, but I don't think it needed it. I thought about putting melted butter on the crust for a little shine, but didn't want to do something else that would make a proper Welshman gasp in horror.<BR/><BR/>Melinda,<BR/>It pained me to have to substitute a major ingredient! I probably should have just added more currants and raisins instead of introducing something completely non-Welsh. Are you going to use mixed peel? I can't wait to see yours.Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-1543066431317936182009-03-02T04:00:00.000-06:002009-03-02T04:00:00.000-06:00Well, Marie, I am impressed with your Welsh Bara B...Well, Marie, I am impressed with your Welsh Bara Brith for St. David's Day!<BR/>I'd say you did a pretty good job. I can hardly believe you actually deviated from the recipe, as I know you love strict adherence (aka rules)<BR/>most of the time! <BR/>But I think the Welsh WI would probably faint at the sight of dried cranberries in their beloved Bara Brith. The Welsh are sticklers for tradition and rules.<BR/>Are you sure you aren't part Welsh?<BR/>I just love yanking your rule chain!<BR/><BR/>Those 'bawrs' look wonderful.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21995818.post-84389017691424349022009-03-02T03:58:00.000-06:002009-03-02T03:58:00.000-06:00Congratulations on your Bara Brith, Marie, you did...Congratulations on your Bara Brith, Marie, you did very well! And thank you for giving the background to why you made it. Yes we did celebrate in Wales yesterday, lots of daffodils being worn and lots of schoolchildren will have been dressed up in traditional Welsh costume to perform for the eisteddfod they will have in school. It is a concert where they sing traditional Welsh songs and poetry, all in Welsh of course, and a winner is picked out and proclaimed the Bard for that year! <BR/>YOur bread looks very good and I hope you enjoyed eating it. I made it twice, first as a boule ,which was a bit disappointing, it didn't rise very well, so I then made it in a loaf tin as you did and I have sent pictures of that one to Melinda, which you will see when she has done hers. As yours looks so good I am tempted to try your recipe, as I explained, I usually buy it and my loaf, although quite good , wasn't as good as the ones I usually buy!<BR/>As I have now finished reading your blog right through again you have inspired me to bake more bread, consequently I am expecting The Bread bible to be delivered any day now from Amazon, I hope I have as much success as you with the recipes! By the way, I do think you should publish your blog as a book, it makes very entertaining reading and I'm sure would be a big help to aspiring breadmakers everywhere!<BR/>Diolch yn fawr! (thank you very much) Jeannette.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21995818.post-7940967174979202112009-03-01T22:25:00.000-06:002009-03-01T22:25:00.000-06:00the bread looks lovely, but the pecan chocolate ba...the bread looks lovely, but the pecan chocolate bars (gotta say bars in minnesota) look amazingly good! i can understand your willingness to buy stock after a few of those!!<BR/>back to the bread, i suppose you could add most any kind of dried fruit, even sneak in some nuts if you wished? i'm getting closer to trying. :)jinihttps://www.blogger.com/profile/13274997124184312649noreply@blogger.com