Barragh Briegh (Welsh Bread)

1. Mix first 4 ingredients together and leave in bowl overnight.

2. Next day add egg and self-rising flour. Mix well.

3. Pour into greased loaf pan and bake 1 to 1 1/4 hours at 350° .

4. Slice when cooled and spread with butter.

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Nutrient	Quantity
Total fats	5.9732 g
Protein	13.7055 g
Carbohydrates	364.5916 g
Energy	1476.36 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1558 g
Water	157.5187 g
Aspartic acid	0.6645 g
Calcium, Ca	359.65 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.009 g
Lutein + zeaxanthin	251.5 g
Fiber, total dietary	6.6 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.011 g
Fatty acids, total saturated 22:0	0.002 g
Niacin	2.4998 mg
Vitamin A, RAE	93.44 g
Fatty acids, total trans-polyenoic	0.006 g
Arginine	0.41 g
Riboflavin	0.5997 mg
Fatty acids, total trans-polyenoic 22:4	0.0065 g
Tocopherol, beta	0.005 mg
Fatty acids, total polyunsaturated 15:0	0.004 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.018 g
Fatty acids, total saturated 20:1	0.0135 g
Glutamic acid	0.8365 g
Sodium, Na	154.64 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1016 g
Total lipid (fat)	5.9732 g
Manganese, Mn	0.9497 mg
Fructose	2.442 g
Proline	0.256 g
Fatty acids, total saturated 16:0	1.3507 g
Fatty acids, total polyunsaturated 16:1 t	0.0015 g
Fatty acids, total saturated 8:0	0.002 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.7655 g
Sucrose	208.032 g
Choline, total	170.275 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.006 g
Fatty acids, total polyunsaturated 18:1 t	0.0115 g
Sugars, total	311.2925 g
Serine	0.4855 g
Fatty acids, total saturated 10:0	0.003 g
Fatty acids, total saturated 18:0	0.443 g
Fatty acids, total saturated 20:4 undifferentiated	0.094 g
Vitamin B-6	0.782 mg
Selenium, Se	19.145 g
Ash	5.2222 g
Vitamin D	41 IU
Fatty acids, total saturated 18:1 undifferentiated	1.7995 g
Pantothenic acid	1.7337 mg
Phenylalanine	0.34 g
Copper, Cu	0.8347 mg
Betaine	0.37 mg
Thiamin	0.0892 mg
Retinol	80 g
Methionine	0.19 g
Iron, Fe	7.1153 mg
Carbohydrate, by difference	364.5916 g
Phosphorus, P	363.63 mg
Folate, total	30.65 g
Dihydrophylloquinone	0.05 g
Tocopherol, gamma	0.25 mg
Fatty acids, total saturated 4:0	0.002 g
Alanine	0.3675 g
Cholesterol	186 mg
Valine	0.429 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0115 g
Fatty acids, total saturated 18:2 undifferentiated	1.0689 g
Glycine	0.216 g
Glucose (dextrose)	3.155 g
Fatty acids, total saturated 14:0	0.0231 g
Zinc, Zn	1.5414 mg
Isoleucine	0.3355 g
Tocopherol, delta	0.03 mg
Fatty acids, total polyunsaturated	1.3788 g
Fatty acids, total saturated 14:1	0.0035 g
Tocotrienol, gamma	0.005 mg
Fatty acids, total polyunsaturated 17:1	0.006 g
Leucine	0.543 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.006 g
Tocotrienol, alpha	0.03 mg
Vitamin A, IU	527.6 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0035 g
Folate, DFE	30.65 g
Tryptophan	0.0835 g
Vitamin C, total ascorbic acid	208 mg
Fatty acids, total polyunsaturated 16:1 c	0.099 g
Fatty acids, total polyunsaturated 18:1 c	1.694 g
Fatty acids, total saturated 20:0	0.0015 g
Tyrosine	0.2495 g
Vitamin B-12	0.445 g
Vitamin K (phylloquinone)	5.925 g
Fatty acids, total saturated	1.8503 g
Histidine	0.1545 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.006 g
Fatty acids, total monounsaturated	1.9253 g
Threonine	0.278 g
Folate, food	30.65 g
Fatty acids, total polyunsaturated 17:0	0.011 g
Vitamin D (D2 + D3)	1 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.0005 g
Cryptoxanthin, beta	4.5 g
Vitamin D3 (cholecalciferol)	1 g
Vitamin E (alpha-tocopherol)	1.843 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.029 g
Fatty acids, total trans	0.019 g
Fatty acids, total trans-monoenoic	0.013 g
Magnesium, Mg	110.43 mg
Lysine	0.456 g
Potassium, K	1953.14 mg
Cystine	0.136 g
Fluoride, F	0.55 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Brown sugar	1 cup	836	215.798	0
Egg	1	71.5	0.36	4.755
golden raisin	1 cup	498.3	131.208	0.759
currant	1 cup	70.56	17.2256	0.4592
self rising flour	2 cups	0	0	0
hot tea	1 cup	0	0	0