Bara brith: Difference between revisions
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In [[Argentina]], bara brith, which was brought to the country by the [[Welsh settlement in Argentina|Welsh settlers]] who started arriving in [[Chubut Province|Chubut]] province in 1865, is known as ''torta negra'' ("black cake") and is a traditional food item. |
In [[Argentina]], bara brith, which was brought to the country by the [[Welsh settlement in Argentina|Welsh settlers]] who started arriving in [[Chubut Province|Chubut]] province in 1865, is known as ''torta negra'' ("black cake") and is a traditional food item. |
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There are many different recipes for this bread, which is baked and sold commercially in many parts of Wales. The yeast version of bara brith has a limited shelf life and is best eaten as soon as possible.<ref>{{cite web|url=http:// |
There are many different recipes for this bread, which is baked and sold commercially in many parts of Wales. The yeast version of bara brith has a limited shelf life and is best eaten as soon as possible.<ref>{{cite web|url=http://recipewise.co.uk/bara-brith-traditional-recipe|title=Bara Brith Recipe|publisher=recipewise.co.uk}}</ref> The version made with self-raising flour can be kept for a long time. Welsh recipes favour soaking the dried fruit in tea overnight before the baking. |
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==References== |
==References== |
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== External links == |
== External links == |
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*[http:// |
*[http://recipewise.co.uk/bara-brith-traditional-recipe Traditional Bara Brith Recipe From RecipeWISE] |
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*[http://recipewise.co.uk/bara-brith-recipe Cake-Like Bara Brith Recipe From RecipeWISE] |
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*[http://www.bbc.co.uk/dna/h2g2/A615070 BBC article and recipe for Bara brith] |
*[http://www.bbc.co.uk/dna/h2g2/A615070 BBC article and recipe for Bara brith] |
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*[http://www.nwt.co.uk/english/eatingout/eatingout_bbrith.htm North Wales Tourism background & recipe for Bara brith] |
*[http://www.nwt.co.uk/english/eatingout/eatingout_bbrith.htm North Wales Tourism background & recipe for Bara brith] |
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Revision as of 12:49, 2 February 2012
Bara brith, sometimes known as "speckled bread" (the literal meaning of the original Welsh-language name), can be either a yeast bread enriched with dried fruit (similar to the Irish barmbrack) or something more like a fruitcake made with self-raising flour (no yeast). It is traditionally made with raisins, currants and candied peel.
In Argentina, bara brith, which was brought to the country by the Welsh settlers who started arriving in Chubut province in 1865, is known as torta negra ("black cake") and is a traditional food item.
There are many different recipes for this bread, which is baked and sold commercially in many parts of Wales. The yeast version of bara brith has a limited shelf life and is best eaten as soon as possible.[1] The version made with self-raising flour can be kept for a long time. Welsh recipes favour soaking the dried fruit in tea overnight before the baking.
References
- ^ "Bara Brith Recipe". recipewise.co.uk.
External links
- Traditional Bara Brith Recipe From RecipeWISE
- Cake-Like Bara Brith Recipe From RecipeWISE
- BBC article and recipe for Bara brith
- North Wales Tourism background & recipe for Bara brith
