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 Bara Brith

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T O P I C    R E V I E W
Ashley Posted - Sep 06 2018 : 2:52:04 PM
Yesterday I mixed up a batch of Einka Bara Brith. It was taking its time rising, so I popped it in the fridge overnight. I pulled it out of the fridge this morning, let it warm up to room temperature (to ensure even cooking), and baked it. The smell of it filled the air, and I enjoyed slathering a warm slice with butter and eating with a hot cup of coffee.

Here are the loaves right after I shaped them:



Here they are right before I baked them:



And here they are right before I ate them:
3   L A T E S T    R E P L I E S    (Newest First)
Sylvia Jacobus Posted - Oct 02 2018 : 4:59:54 PM
Just tried the "Irish" version of the bara Brith. Recipe says to use favorite dried fruit, so I used dried apples. lemon peel, orange peel, and the ginger. Soaked in my favorite tea, the Irish breakfast tea. Like you did, they went in the fridge overnight, baked the next day. Yummo! I bet any any fruit addition enhances this bread. Following your recipe, it just turns out great.
My jams are not jelling up, not used to this. So I'm trying a well trusted brand from my younger days of canning. What I made is still really good sauce for waffles, pancakes and ice cream. Nothing apple is wasted in my house. My grandsons drop in and devour.
Ashley Posted - Sep 09 2018 : 08:38:03 AM
Yum! Apple pie jam sounds wonderful. I bet it is delicious slathered on a piece of Bara Brith, or any bread for that matter. I suppose it's that time of year. I picked a whole bunch of paste tomatoes yesterday thinking about putting up tomato sauce for the winter.
Sylvia Jacobus Posted - Sep 06 2018 : 11:06:20 PM
Looking good. I just used Einka flour too.Tomorrow is apple pie jam day with my Gala apples. Yummo