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| Home -> [Bakery, Breads, Pastry, Snacks] -> [Victorian tea bread Recipe] |
Victorian tea bread
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| Artist: |
_ |
Yield: |
30 |
| Categories: |
Bakery, Breads, Pastry, Snacks |
Rating: |
0 |
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Ingredients:
| 1
| pack | Yeast | | 3/4
| cup | Milk, warm | | 1 1/2
| cup | White sugar | | 11
| cup | All-purpose flour | | 2
| | Eggs | | 3
| | Sticks butter | | | Golden raisins | | | Maraschino cherries, whole |
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Procedures:
| 1 | Directions: dissolve yeast cake (or active dry yeast) in ?cp luke warm milk. | | 2 | Put in mixing bowl 1 cp flour, 1t white sugar, add dissolved yeast. | | 3 | Beat for few minutes (until smooth) and let rise (rest for 20 min). | | 4 | Then add 3 cps luke warm milk to batter, 1 ?cps white sugar, 1t salt, 2 eggs (beaten), ?cp melted butter. | | 5 | Beat for few min. add 3 cps flour, mix well. | | 6 | Add 6-8 more cps flour gradually and another 1/3 cp butter to make soft, but kneadable dough. | | 7 | Knead for 8-10 minutes. | | 8 | Add 1 ?cp raisins and some maraschino cherries. | | 9 | Put into greased tins (loaf pans), let rise for about 90 min. under damp kitchen towel. | | 10 | Spread with butter and sprinkle with white sugar. | | 11 | Bake at 350! for about 1 hour. | | 12 | Note: this recipe produces a lovely, semi-sweet, cake-like bread which is delicious lightly toasted and served with butter or preserves with devonshire cream. |
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