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Bara Llaeth Enwyn (Buttermilk Bread)

Bara Llaeth Enwyn (Buttermilk Bread) is a traditional Cymric (Welsh) recipe for a classic sodabread or quickbread leavened with baking soda that uses buttermilk to help the raise and which can be made into a tea-time bread with the addition of currants or sultanas. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Buttermilk Bread (Bara Llaeth Enwyn).

prep time

10 minutes

cook time

25 minutes

Total Time:

35 minutes

Serves:

4–6

Rating:

Tags : Vegetarian Recipes Bread Recipes Milk Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Mae bara soda yn enwog am eu cysylltiad Gwyddelig, ac mae bannocks yn enwog yn yr Alban. Mae eu cyfatebion Cymraeg bron yn angof (hyd yn oed yng Nghymru). Pan oeddwn i'n tyfu i fyny, roedd bara llaeth enwyn yn rhywbeth roedd fy nain yn arfer ei wneud (i ddefnyddio llaeth enwyn yn bennaf ar ôl corddi) ac weithiau roedd yn cael ei droi'n fara cri (gyda cwrens). Yma rwy'n darparu'r rysáit ar gyfer y bara llaeth menyn sylfaenol, ynghyd â sut i'w droi'n fara cyrens.

Cynhwysion:

1 nionyn mawr, wedi ei dorri’n fân
1 llwy de or fenyn neu olew had rêp
4 tafell o facwn, wedi eu torri
100g o gocos Penclawdd wedi eu coginio
120g o fara lawr
pupur du, at flas
sudd lemwn, at flas
bara, i weini

Dull:

Hidlwch ynghyd y blawd a’r halen i bowlen (trowch y ffrwythau sych i mewn ar y pwynt hwn os ydych chi’n gwneud bara cyrens). Toddwch y soda yn y llaeth enwyn cynnes a'i arllwys yn raddol i'r blawd, tra'n cymysgu. Dewch â'r holl gynhwysion at ei gilydd i wneud toes meddal. Tylinwch ef yn ysgafn yn y bowlen, yna trowch ef allan ar fwrdd neu arwyneb gwaith blawdiog. Siapiwch y toes yn dorth fflat gron, gan ei rolio'n ysgafn gyda rholbren (dyma lle mae'n debycach i bannock) i'w fflatio. Rydych chi eisiau trwch o thua 2-3cm. Trosglwyddwch y dorth i garreg bobi poeth, radell, sgilet haearn bwrw neu badell ffrio drom wedi eu hiro (byddai lard yn draddodiadol ar gyfer iro, ond defnyddiwch fenyn neu olew, yn ôl eich dewis) a'i phobi nes bod yr wyneb yn dechrau caledu. Nid ydych chi eisiau i'r gwres fod yn rhy uchel oherwydd bydd angen i'r bara cyflym goginio'r holl ffordd i'r canol (cyfanswm o tua 20 munud fydd yr amser coginio). Unwaith y bydd y bara wedi'i liwio'n dda, trowch drosodd yn ofalus a'i bobi ar yr ochr arall.

English Translation

Soda breads are famous for their Irish connection, and bannocks are famous in Scotland. Their Welsh equivalents are almost forgotten (even in Wales). When I was growing up, bara llaeth enwyn was something my grandmother used to make (mostly to use up buttermilk after churning) and it was sometimes turned into bara cri (currant bread). Here I’m providing the recipe for the basic buttermilk bread, along with how to turn it into currant bread.

Ingredients:

450g (1 lb) plain (all-purpose) white flour
½ tsp salt
½ tsp bicarbonate of soda
285ml (1 1/6 cups US; half a pint UK) buttermilk, warm
a handful of currants and/or sultanas (for the currant bread)

Method:

Sift together the flour and salt in a bowl (stir in the dried fruit at this point if making currant bread).

Dissolve the soda in the warm buttermilk and gradually pour it into the flour, whilst mixing.

Bring all the ingredients together to make a soft dough. Knead it lightly in the bowl, then turn it out on to a floured board or work surface. Shape the dough into a round flat loaf, rolling it lightly with a rolling pin (this is where it more closely resembles a bannock) to flatten. You want it about 2-3cm (1 in) thick.

Transfer the loaf to a greased, hot bakestone, a griddle, a cast iron skillet or heavy frying pan (lard would be traditional for greasing, but use butter or oil, as you prefer) and bake until the surface begins to harden. You don’t want the heat too high as the quickbread will need to cook right through to the middle (cooking time will be about 20 minutes total).

Once the bread is nicely coloured, carefully turn over and bake on the other side.