| T O P I C R E V I E W |
| PaneCreatore |
Posted - Mar 03 2018 : 07:45:36 AM
The ingredients listed call for Black tea for the Bara Brith loaves. I don't generally have Black Tea on hand and was wondering if Green Tea could be substituted in this recipe? |
| 25 L A T E S T R E P L I E S (Newest First) |
| Nelle |
Posted - Apr 05 2018 : 5:36:30 PM
Thanks! Ummm...it was just two loaves of Bara Brith, the rest are just my usual basic sourdough bread. A recipe out of “The Vintage Remedies Guide to Bread” book. |
| Ashley |
Posted - Apr 05 2018 : 11:35:06 AM
Wow, that's a lot of Bara Brith. Janelle, your loaves look fantastic! |
| PaneCreatore |
Posted - Apr 05 2018 : 10:28:15 AM
Lovely loaves of Bara Brith Janelle. I have had a few loaves that went above the pan too, but not from choice, but forgetfulness. All worked out. Looks like Janelle's Bakery is open for business. Thanks for sharing! Happy baking! |
| Nelle |
Posted - Apr 05 2018 : 09:01:04 AM
Ok! Well, my first batch of Bara Brith is almost consumed! One of my girls thought it tastes like marmalade. I used all Prairie Gold wheat and I exchanged the currants for craisins, because I couldn’t seem to find currants at my grocery store. It is really tasty with butter and a bit of honey drizzled on it! This is recipe number three that I’ve tried so far from Wild Bread... 
Oh, and I know the recipe says to bake it when it reaches the top of the pan, but I flirt with failure on that score. I like bread as high and light as possible and let this rise the full 3 hours. And you’re right, Janet, it doesn’t have a sour taste. It would make awesome French toast! |
| PaneCreatore |
Posted - Apr 03 2018 : 2:39:55 PM
I don't notice a sourdough taste with the Bara Brith Janelle. |
| Nelle |
Posted - Apr 03 2018 : 07:53:44 AM
Wow! Beautiful bread! Makes my mouth water just to look at the pictures! I think this will have to be the next recipe I try! I love a quick bread my grandma used to make that she called “hobo bread” that had soaked raisins in it, and she baked it in tin cans. I also love to drink chai (Kenya style, no spices...just black tea, sweetened, with lots of milk and I add a splash of vanilla) and this sounds like it would be so good with it! Does it have a sourdough taste? |
| Ashley |
Posted - Mar 26 2018 : 09:41:02 AM
Janet, peach oolong does sound like it would add good flavor to the bread. I love reading about all of the tweaks to change up the flavors of the Bara Brith--it get my wheel turning. :) This bread does seem like one with endless possibilities, especially when you change up the flours too.
Sylvia, I've never heard of Barm Brack before but it sounds wonderful. I can just see a pretty bundt loaf of bread ready to be sliced. I'll need to add that to my list of recipes to try, it sounds like it would make a gorgeous loaf. |
| Sylvia Jacobus |
Posted - Mar 26 2018 : 08:30:47 AM
This batch made with the "Hot Cinnamon" tea was not what i expected. Somehow the taste mellowed and wasn't as strong as the first batch made with Irish Breakfast tea. No clue. One loaf in the freezer, the cut one down to one piece. Fantastic bread for breakfast.
It'll be fun to try the Irish version adding in some lemon zest, Irish tea and baking it round.
Such fun adventures ladies. |
| MaryJane |
Posted - Mar 24 2018 : 10:50:43 AM
Anxious to hear how it turns out Sylvia. Enjoyed your bit of research. Barm Brack. Now for an Irish tune or two. |
| PaneCreatore |
Posted - Mar 24 2018 : 10:09:13 AM
Thank you Sylvia. I love Italian Panettone, so the Bara Brith, with all the lovely currants, raisins, orange zest and ginger, will always be a favorite. You loaf using the hot cinnamon tea, I have no doubt will turn out lovely and tasty. Be sure to share the results. |
| Sylvia Jacobus |
Posted - Mar 24 2018 : 09:55:34 AM
Janet, your loaves are beautiful to look at and no doubt, delicious.
I've been doing some research on Irish breads. Low and behold, the Celts do stick together. The Irish version of this bread is made almost identically (they soak in black tea, use lemon zest along with orange zest) but it is traditionally baked in a round pan. Saw one baked in a bundt. They started making this bread with leftover beer yeast. It is known as Barm Brack. Nowadays it is made with bread yeast. Considered a breakfast/tea bread. So glad the book version is sourdough. All the flavors in this bread are amazing. I am trying a different tea. It is black but is known as "Hot Cinnamon" tea. It's hard to drink no matter how much I try to dilute it with more water. It'll make a fun bread. Baking some BB today. |
| PaneCreatore |
Posted - Mar 24 2018 : 03:23:49 AM
Ahhh yes, patience. It will soon be worth it Darla. All the different loaves of bread you will be mixing up and sharing with your family and friends. Until then, just read through the Wild Bread book again and enjoy the recipes, tips and photos. Your mother will be ready to do her thing and show off beautiful loaves in no time. Happy for you. |
| Darla |
Posted - Mar 23 2018 : 8:43:06 PM
Janet, you are such an inspiration and it shows in the wonderful loaves that you share photos of!!!
Cross your fingers and your toes, I am starting my first mother tomorrow. I am going to go with the white rice flour first and see what happens.
Well, here goes another test of my patience!! |
| PaneCreatore |
Posted - Mar 23 2018 : 05:54:55 AM
Well Ashley, after eating slices of barn brith made with the black tea, alone and toasted, there is a difference in flavor, not a huge difference, however the black tea did impart a more distinct flavor, perhaps enhancing the spices and fruit. The barn brith loaf that I made with peach oolong tea was quite wonderful also for flavor. The green tea was good but the flavor wasn't as enhanced. But I didn't stick with just the Baron White flour for all loaves so that has to be considered too. I used Kamut flour also. All too much fun and delectable delight. |
| Ashley |
Posted - Mar 22 2018 : 1:31:27 PM
Another pair of beautiful loaves of Bara Brith, Janet.  When you taste this batch, I'm anxious to know if you notice a difference in flavor between black tea and green tea? I'm really intrigued by the idea of playing with different flavors of tea for this bread, and wonder how different types change the flavor. |
| PaneCreatore |
Posted - Mar 22 2018 : 1:07:54 PM
Thanks all goes to you ladies and the Wild Bread Book. Couldn't have made it if it hadn't been for such great instructions and recipes. |
| MaryJane |
Posted - Mar 22 2018 : 1:01:10 PM
I'd call that perfection! Thanks for sharing your handmade jewels. |
| PaneCreatore |
Posted - Mar 22 2018 : 12:59:29 PM
Thanks Sara. We love it toasted with our breakfast, so seems like I'm always making more loaves. |
| YellowRose |
Posted - Mar 22 2018 : 12:55:36 PM
Janet, beautiful loaves. |
| PaneCreatore |
Posted - Mar 22 2018 : 12:44:09 PM
Two more loaves of Bara Brith, this time using Black tea and 1/2 Kamut flour and 1/2 Baron white flour. They turned out beautifully.  |
| PaneCreatore |
Posted - Mar 05 2018 : 10:40:59 AM
Good morning Ashley and Sylvia. Yes, I'm sure the black tea adds to the flavor and I will definitely try black tea as well as the Kamut flour next time. I did it this way mainly out of necessity as I didn't have the other on hand. I tasted the water that soaked the fruit overnight and it was quite flavorful. I just enjoy everything about this bread. |
| Ashley |
Posted - Mar 05 2018 : 09:46:04 AM
What beautiful loaves of bread, Janet! Experimenting with different types of tea is a wonderful idea. I think the black tea adds to the complexity of flavor and gives it that "what's in this?!" factor. Other teas would add their own unique flavor to the loaves. I wonder if a loaf made with green tea tastes even better with a cup of hot green tea? Additionally, I think soaking the raisins, currants, and ginger in tea overnight make the texture so wonderful. The springy texture reminds me of cinnamon-raisin English muffins, but with much more happening in the flavor department. |
| Sylvia Jacobus |
Posted - Mar 05 2018 : 08:38:09 AM
The flavor of my bread is so close to the chai tea that it will be the next tea I'll try with this bread. It can only enhance an already flavorful bread. |
| PaneCreatore |
Posted - Mar 05 2018 : 08:31:16 AM
Hello MaryJane. I made the loaves from refrigerator mother, I suppose it's been in the refrigerator over a couple of months now. I actually have a couple refrigerator mothers, one marked Sunday, and the other Tuesday, and one counter mother. I used your Baron Flour Mill Organic White Flour for these loaves. I will try Kamut next time. Proofed the dough in the Brod & Taylor proofer. The rise was beautiful and the loaves so tasty. I may try to "bake twice" a few slices (Twebak) or Rusk for tea. |
| MaryJane |
Posted - Mar 05 2018 : 05:48:41 AM
Janet, how long have you been keeping a Refrigerator Mother in order to create the loft we see in your Bara Brith? And what kind of flour did you use? Your loaves are perfect! |
