15 March, 2013

Quick Irish Tea Bread | Great Breads



Quick Irish Bread ingredients
Makes 1 loaf
1-2/3 cups mixed dark raisins, golden raisins and currants
2 cups boiling black tea
1 large egg, beaten
1 Tbsp orange or ginger marmalade
1/2 cup packed dark brown sugar
2 cups unbleached white flour
2 tsp baking powder
1.5 tsp Elizabeth David's Spice Blend
1/2 tsp baking soda
1/2 tsp salt


Directions
Place the mixed fruit in a medium bowl and pour on the hot tea; let it sit for at least one (1) hour, or even overnight,

Drain tea through a strainer into a measuring cup. You should have 1.5 cups; add water if necessary. Set aside the raisins.

Place a rack in the center of the oven; preheat oven to 375ºF. Generously butter a loaf pan or an 8-inch square pan.

In a large bowl, beat together the egg, marmalade and brown sugar. Beat in the tea.

In a medium bowl, sift together the dry ingredients (flour through salt). Stir the dry ingredients into the liquid ingredients (i.e. the egg mixture); mix well but do not over-beat. The batter will be runny.     Back to Top

Stir in the raisins. Scrape the batter into the prepared pan.

Bake in preheated oven until a toothpick inserted in the middle comes out clean, about 1 to 1.5 hours.

When done, remove from oven and let cool in pan for 10 minutes. Then, turn out onto a rack to cool completely. Cut into thin slices to serve.     Back to Top


Slightly adapts Martha Rose ShulmanGreat Breads: Home - Baked Favorites from Europe, the British Isles & North America (Shelburne: Chapters Publishing Ltd, 1990 and 1995), 217.

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