---------- Recipe via Meal-Master (tm) v8.04

      Title: CURRANT BREAD (Welsh)
 Categories: Bread, Welsh
      Yield: 1 Loaf


  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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