Speckled Bread

WALES: Bara Brith
1 lb SR flour (500g)
1 lb mixed dried fruit (500g)
2 tablespoons warm orange marmalade (in US use 4 tablespoons)(breakfast preserve)
1 beaten egg
6 ozs brown sugar (300g)
1/2 pint warm, strained tea (250ml)
1 teaspoon mixed spice

Place fruit and sugar in mixing bowl and soak overnight in the strained tea. Sift the flour and spice and warm the marmalade. Add flour, marmalade and beaten egg to soaked fruit. Mix well, pour the mixture into a greased loaf tin. Bake for 1 1/2 hours on gas Mark 4, electric 180'C or 350'F. Cool on wire rack.
Serve sliced with butter.
 

IRELAND: Barmbrack
3 lbs/350 g flour
2 oz/55 g yeast
2 teaspoons salt
1 1/2 pints/900ml milk
4 oz/110g butter
4 oz /110g sugar
1 lb/450 g sultanas
4 oz/110g currants and raisins mixed
4 oz/110g mixed peel
1 teaspoon spice

Sift together all the dry ingredients except the sugar into a bowl. Mix the yeast with a teaspoon sugar and half the milk. Sprinkle a little flour on top and leave in a warm place for 10 minutes. Mix in flour, add remaining liquid, and mix thoroughly. Knead into a ball and turn on to a floured surface. Knead for 15 minutes or until the dough no longer feels sticky. Punch down, and flatten into a large round. Place margarine, sugar, and dried fruit in the middle and work these ingredients into the dough by kneading it until they are evenly distributed. Return the dough to greased bowl, let rise for another 30 minutes. Divide in half and shape to fit loaf tins. Cover and leave to rise until dough reaches top of tins. Brush with milk and bake for about 50 minutes at 400'F-200'C or until hollow.
Serve sliced with butter.