Bara brith ( in argentine spanish: Torta Negra ), sometimes known as 'speckled bread', is a fruit bread which originated in Wales. It is traditionally made with raisins, currants and candied peel. The Bara brith, called Torta negra is also an traditional eat in Argentina, characteristic of the Chubut province since 1865. Percentages are relative to US recommendations for adults. ... This article is about the country. ... Alternate uses: Raisin (disambiguation) A Raisin is a sun-dried or artificially dried grape, used in cooking and baking. ... A Zante currant is a variety of small, sweet, seedless grape named for the Ionian island Zakynthos. ... Chocolate-coated citrus rind Peel, also known as rind or skin, is the outer protective layer of a fruit or vegetable. ... Categories: Argentina geography stubs | Argentine provinces | Chubut ... 1865 (MDCCCLXV) is a common year starting on Sunday. ...
Once a week, the stove was lit for baking day, as the heat began to fade in the stove, so a handful of currants was added to the last of the bread dough and this speckled bread became a treat.
The flavour, however, of this spiced, honey-glazed fruit bread is delicious when spread with salted Welsh butter, and it is no wonder that BaraBrith is still produced all over Wales.
Once cooked, leave the BaraBrith to stand for 5 minutes, then tip out of the tin on to a cooling tray.
Feeds |
Contact