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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 1 |
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A sweet, yeast-less Welsh bread studded with dried fruit. I generally soak my raisins in Irish breakfast tea, but feel free to experiment with flavors. Ingredients:
1 cup hot brewed tea |
3/4 cup dried currants |
3/4 cup golden raisins |
3/4 cup demerara sugar |
1 1/4 cups self-rising flour |
1 egg, beaten |
Directions:
1. Pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Grease a sheet of parchment paper and use it to line a 2-pound loaf pan.
4. Stir demerara sugar into tea and fruit mixture until dissolved completely.
5. Mix flour and egg into the tea and fruit mixture until completely integrated into a batter.
6. Spread batter evenly into the prepared bread pan.
7. Bake in preheated oven until golden-brown, about 40 minutes. Cool in the bread pan 5 minutes before transferring to a rack to cool completely.
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