Bara Brith (Currant Bread) Welsh

• 1/4 pound mixed dried fruit
• 4 ounces candied orange peel
• 1 pint water warm
• 1/2 teaspoon mixed spice
• 2 pounds flour, all-purpose
• 2 teaspoons salt
• 6 ounces lard
• 1 ounce yeast, active dry fresh
• 1/2 pound sugar demerara
• 2 large eggs

1. Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes.
2. Soak the fruit and candied peel in the water with the spice.
3. Leave to steep in a warm place and use the warm spicy, strained water to mix the dough.
4. 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.
5. Knead well, leave to rise and knock back; blend in the drained fruit and knead again.
6. 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.
7. Originally, in some recipies, the fruit content would have been fresh currants or blackberries.

fruit, water, mixed spice, flour, salt, lard, yeast, sugar, eggs

Taken from recipeland.com/recipe/v/bara-brith-currant-bread-welsh-4211 (may not work)