On 17 November, Rob was back, this time showing a group of aspiring bakers the art of festive breadmaking. With the room temperature cranked high and all windows shut, we were ready to start the session. Rob donned his trademark neckerchief and began his fascinating introduction to bread, sharing knowledge gleaned from a keen interest which he said has spanned over 30 years! He doesn't look old enough!
Soon our participants were weighing out flour, adding yeast and dipping hands in jugs of water to gauge the correct temperature needed for the dough. Once the dough was kneaded, damp teatowels were placed over the top and it was left to rise while we moved on to the traditional Bara Brith… mmmmmmm.
Rob had pre-soaked a huge bowl of dried fruit and candied peel in rum the night before to save time, and oh my, it certainly smelt like Christmas. The technique for the Welsh teacake was pretty much the same as before so everyone cracked on with weighing and kneading, and before long the xmassy dough was also left to one side to rise.
And rise the dough certainly did. The temperature of the room aided the fast rising of both the dough batches and as soon as they were shaped and in the oven, we were able to open the windows and get some air circulating…
The wonderful aroma of fresh bread soon filled the room and we waited expectantly for the loaves to bake. We weren't disappointed, and the warm slices of Bara Brith with melted butter oozing down fingers was a well-deserved treat. It's definitely a recipe I'll be trying out myself at home. Well done, everyone, and Rob - another Cracking Good Food success.
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