Ingredinets:

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o450 g white flour

Bara Brith
Time 3h: preparation 40 min; o6 ml salt
leavening 1h 30 min; baking 50
o20 ml dry yeast
min
Serves: 6-8 o180 ml ​milk

1. Dissolve the yeast in warm milk with a o120 g brown sugar

teaspoon of sugar. Leave to ferment for 15
minutes. o130g butter

2. Sift flour into a large bowl. o300 g currants

3. Cut 100 g butter into little strips or cubes. o60 g orange and lemon peel

4. Mix butter with flour and then stir in o1 egg

http://breadpoint.blogspot.com
sugar composition, dried fruit, and lemon
zest.
"
NOTES
5.Add the yeast and the egg, beaten.

6. Knead until dough becomes elastic and

smooth. Let rise for 90 minutes.

7. Lightly knead the dough once and spread

in a sheet the lengths of the tin and three
times wide.

8. Preheat the oven to 190°C.

9. Butter a baking tray. Fold in the dough

sheet in three and put the tray with dough
wrist at the bottom of the tin.

10. Bake for 50 minutes at 190 ° C degrees.

Let cool before serving.

TIP: For a richer tasting bread, soak the dried

fruits in tea for at least 12 hours. Also when
http://breadpoint.blogspot.com the bread is baked and has cooled at room
temperature, using a brush, cote in honey.