Welsh Fruit Bread (Bara Brith) I

Ingredients

• •8 fl oz (225 ml ) milk
• •2 oz (50 g ) brown sugar , plus 1 teaspoon
• •4 level teaspoons dried yeast
• •1 lb (450 g) strong plain flour
• •1 level teaspoon salt
• •3 oz (75 g) butter or margarine
• •1 level teaspoon mixed spice
• •1 egg , beaten
• •12 oz (350 g) mixed dried fruit
• •Clear honey , to glaze
• •2 lb (900 g) loaf tin , well greased

Instructions

1. 1Warm the milk in a small pan until hand-hot. Put it into a bowl with 1 teaspoon of sugar and the yeast. Leave it in a warm place for about 15 minutes until a froth appears.
2. 2Sift the flour and place in a large bowl with 2 oz (50 g) sugar and the salt. Rub the fat into the flour until it resembles fine breadcrumbs, then stir in the mixed spice. Add the egg and frothed yeast. Mix to a dough in the bowl before turning it out onto a floured surface. Knead until smooth and elastic. Place back into a bowl and cover with plastic film or a damp cloth. Leave it to rise in a warm place for about 90 minutes.
3. 3After it has been left to stand, 'knock down' the dough and knead again, adding the fruit slowly.
4. 4Place into a bread tin and put the tin into an oiled plastic bag. Leave to rise for about 35–40 minutes and preheat the oven to gas mark 5 , 190°C (375°F).
5. 5When the dough has risen and springs back when pressed, take the tin out of the bag and bake in the centre of the oven for about 30 minutes.
6. 6Cover the top of the loaf tin with aluminium foil to stop it burning and bake for another 30 minutes.
7. 7Take out of the oven and tap the bottom of the loaf, which should sound hollow—if not, bake it for another 5 minutes.
8. 8Brush the honey onto the top of the loaf and cool it on a wire rack . Slice it thinly and serve buttered.