Bread and Better

Bread and Better

Thursday, 23 October 2014

Lady Grey Tea Bread

This is my twist on the classic tea-time treat. I have turned this traditional cake into a fruity loaf with a zesty edge. Perfect toasted on a cold afternoon, with a lick of butter.





To make the loaf you will need:


300g of strong white flour
1 teaspoon of mixed spice
7g of dried yeast
1 teaspoon of salt
2 tablespoons of rapeseed oil
150g of sultanas
2-3 lady grey tea bags

1 small loaf tin


Soak the lady grey tea bags in about 300ml of boiling water and leave to cool.
Rub the yeast into the flour and add the salt to the opposite side of the bowl.
Add the oil, mixed spice and sultanas to the flour mix.
Add the cooled tea mixture (take the tea bags out) slowly (you will not need all of the water, probably only about 200ml of it, but it will depend on your flour), mixing until you have the right consistency (should be not dry but not too wet and sticky).
Knead for about 5 minutes.
Leave to prove for about an hour, or until it has nearly doubled in size.

Whilst the dough is proving, prepare your loaf tin by greasing it with butter.
Once the loaf has risen, shape it into a small rectangle and slide it into the tin.
Leave to prove again, until it has nearly doubled in size.

Preheat the oven to about 200 degrees c.
When the loaf is ready, bake for about twenty minutes (or until it comes easily out of the tin and has a hollow sound when tapped on the bottom).
Leave to cool and serve!


This loaf is great for making french toast or bread and butter pudding if you find you have any left that's gone a bit stale. 




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