Bara Brith Bread

From the avon international cookbook. According to the cookbook bara brith is welsh for speckled bread. I guess it's because of the currants and/or raisins used in the recipe. If you buy active dry yeast in a small container like i do, use 2 teaspoons for the recipe. Rising of the dough is part of prep time, as you need to let it sit and rise.

Steps

Combine 1 1 / 4 flour and the other dry ingredients.

In a saucepan heat buttermilk , sugar , butter and salt just until warm , making sure butter is melted.

Stir constantly.

Add to flour mixture , adding the egg in as well.

Beat on low speed of electric mixer for 30 seconds.

Then beat at high speed for 3 minutes.

Stir in currant or raisins and as much of the remaining flour as can be mixed with a spoon.

Turn onot floured surface and knead in enough of the remaining flour to make moderately stiff dough.

Shape into ball and place into a greased bowl , turning it over once.

Cover and let rise until doubled.

Punch down and shape into a loaf.

Put into a greased 8x4x2 inch loaf pan , cover and let rise till nearly double.

Bake in oven at 375 degree f for 35-40 minutes , making sure to cover with foil the last 20 minutes.

Remove from pan and let cool.

Ingredients

all-purpose flour, active dry yeast, ground cinnamon, ground nutmeg, ground cloves, buttermilk, brown sugar, salt, butter, egg, dried currants