Sunday, 6 August 2017

Bara Can

Sunday Bread is a traditional Welsh bread for special occasions. It is easy and quick to bake and only requires one kneading and resting.
Oven on to 200 degrees Celsius.  1 tsp yeast mixed with 1/4 pint of warm water and some honey.
1 beaten egg with a pinch of salt added.  When yeast is frothing, mix in the beaten egg.
1 lb of unbleached Strong white flour and 1 oz of butter, rubbed together.
Add all of the ingredients and mix to a soft dough using about 7 fluid ounces of warm milk.
Knead well and place in a well greased and floured bread tin.  (I use a tin liner).  Rest for at least an hour until doubled in size.
Bake in a hot oven for 30 minutes.  The bread should be done, but if it fails the knock test, reduce the temperature and give it another 10 minutes.
The finished loaf is a soft white bake with a firm crust all around.  I remember bread like this in the 1960's as the norm.  Cool on a baking rack and stand for 2 hours before eating.


Robert said...

A hint of brioche in ths recipe. I do an identical loaf minus the honey/sugar. It makes great toast. I se quick yeast always. Will add some honey laer this week when I make it, It's been lurking in the cupboard for ages!

Pterosaur said...

This was great toasted. It is an unusual recipe for me as I usually wang the ingredients in by guestimation. This loaf needs fairly precise measuring to be at its best.