Currant Bread Welsh

2 lb flour

4 oz candied peel

1 oz yeast

1 ts salt

8 oz brown sugar

1/2 ts pudding spice

8 oz lard

1/2 pt warm milk or

6 oz sultanas

milk and water 6 oz currants

BARA BRITH Cream the yeast and sugar, add to half of the warm milk and leave to stand in a warm place for 10-15 minutes until frothy. Rub the lard into the flour and add the dry ingredients. Mix well. Make a hole in the middle of the flour mixture and add the yeast and enough milk to make a soft elastic dough. Cover with a clean cloth and leave in a warm place for 12 hours to rise. Place in a greased, floured tin. Bake in a hot oven (425/ F. or Mark 7) for 20 minutes and then lower to 400/F. or Mark 6 for a further 45 minutes to 1 hour.

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