1/3 : c Vegetable oil
1 : /2 c Mashed ripe bananas ( 3 )
1/2 : ts Vanilla
3 : Eggs
2 : 1/3 c Bisquick baking mix
1 : c Sugar
1/2 : c Chopped nuts (optional)
0: Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes
1: Soak the fruit and candied peel in the water with the spice
2: Leave to steep in a warm place and use the warm spicy, strained water to mix the dough
3: Sift the flour and salt and rub in the lard; cream the yeast with the sugar and a little of the spiced water; mix this into the flour, together with the eggs and use enough of the water to give a firm, yet elastic dough
4: Knead well, leave to rise and knock back; blend in the drained fruit and knead again
5: Shape the dough into loaves and set into greased 1 lb tins in a warm place to prove; bake, reducing the temperature after the first 15 minutes
6: Originally, in some recipies, the fruit content would have been fresh currants or blackberries
7: Bara Brith is often served as part of the traditional Welsh tea
8: It can also be purchased at many of the small bakeries found throughout Wales
9: British Cookery (BTA/BFPC) File ftp://ftp
10: idiscover
11: co
12: uk/pub/food/mealmaster/recipes/mmdjaxxx
13: zip