Bread Week · Season 2

Time for Tea and Loafing Around

The next challenge is to make a tea loaf.  This is a sweet, yeasted bread, best made in a loaf tin to ensure structure and even baking.

Several of the varieties that were made by contestants were really inspiring–gosh, wouldn’t you know it, several made CHAI FLAVOR!  Did I mention I love chai?

I found a Paul Hollywood recipe on the BBC Food site here that I thought would be a good place to start.  His recipe adds raisins, cherries, cinnamon and orange zest to add flavor, but I think I might roll it out, add a sweet filling and make a babka-like loaf.  I could use Nutella…I’ll dig around and see what I’ve got in the pantry.

Easy start–add flour, salt, sugar, butter, yeast, milk, and water into a bowl and pop it into the mixer.  The recipe says to mix with your hands and then knead until smooth and pliable.  But why not use the machine?  So I went that direction, then kneaded it by hand for a few minutes.  I didn’t take any pictures of this stage…it’s a lump of dough in the mixing bowl.  You all know what that looks like.

Cover with cling film.  Then let it rise an hour….

Roll or stretch it out into a rectangle.  Then brush with a couple tablespoons of melted butter–although the butter was soft enough, I probably could have spread it on with just a palette knife.  Heck, it might be easier since I never liked the silicone brushes.

Then sprinkle on spices as you like it…cinnamon, nutmeg, ginger, allspice, and cardamom, then a half-cup of brown sugar.

Roll up into a long sausage and snake it into a buttered bread tin.  Let rise again for an hour, covered (Hollywood recommends putting it in a plastic bag to stop the drafts).

Then bake at 425 for 25-30 minutes.  I was concerned that it was going to burn the outside and leave the inside raw, so I actually put it in the oven at 350 for about 45 minutes.  Not exactly sure.  I really should keep track of that.

Delicious.  Absolutely delicious!

Leave a Reply

Your email address will not be published. Required fields are marked *