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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Huddersfield Tea Bread Recipe

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This recipe for Huddersfield Tea Bread is from The Glossner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tablespoons Assam Golden Tips or other strong black tea
1 cup boiling water
1 cup mixed currants and raisins (chopped dates, sultana can be substituted)
½ cup butter (dairy or vegan)
1 cup sugar
1 egg (or vegan substitute)
1 teaspoon vanilla
2 tablespoons orange marmalade
2 ½ cups unbleached flour
2 ½ teaspoon baking powder
1 teaspoon baking soda
2 teaspoon mixed spice

BRITISH MIXED SPICE
1 tablespoon each: allspice, cinnamon, nutmeg
2 teaspoons ground mace
1 teaspoon each: ground cloves, ground coriander, ginger
Mix well and store in a glass jar in cupboard.
Directions:
Directions:
Steep tea in water for 5 minutes. Strain and pour hot tea over dried fruit. Soak for
1 hour or until fruit and tea are cool. (you can also soak overnight). Drain liquid (reserve) and set aside.

Cream together the butter and sugar until pale and fluffy. Add egg or egg substitute, beating well. Beat in marmalade and vanilla.

In separate bowl, mix the dry ingredients and gently fold into the creamed mixture. Fold in fruit. Batter should be thick, but moist. If dry, add a few tablespoons of reserved tea liquid.

Spoon batter into a loaf pan and bake for 60 minutes. A toothpick should come out clean. Depending on how much tea was absorbed by the fruit, a little extra baking time might be needed.

Cool 10 minutes, remove from pan and allow to cool completely before slicing.

 

 

 

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