INGREDIENTS

INSTRUCTIONS

Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45
minutes. Soak the fruit and candied peel in the water with the spice.
Leave to steep in a warm place and use the warm spicy, strained water
to mix the dough. Sift the flour and salt and rub in the lard; cream
the yeast with the sugar and a little of the spiced water; mix this
into the flour, together with the eggs and use enough of the water to
give a firm, yet elastic dough. Knead well, leave to rise and knock
back; blend in the drained fruit and knead again. Shape the dough  into
loaves and set into greased 1 lb tins in a warm place to prove;  bake,
reducing the temperature after the first 15 minutes.  Originally, in
some recipies, the fruit content would have been fresh  currants or
blackberries. Bara Brith is often served as part of the  traditional
Welsh tea.  It can also be purchased at many of the small  bakeries
found throughout Wales. British Cookery (BTA/BFPC)  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 354
Calories From Fat: 120
Total Fat: 13.4g
Cholesterol: 29.2mg
Sodium: 1273.8mg
Potassium: 119.1mg
Carbohydrates: 52.7g
Fiber: 2.2g
Sugar: <1g
Protein: 6.7g