Cornish Fruited Tea Bread – Lavender and Lovage

Cornish Fruited Tea Bread – This scrumptious fruit loaf is made with yeast and saffron & tea infused fruit, and is delectable when toasted.

Made with English Tea from Cornwall

This scrumptious fruit loaf is made with yeast and saffron & tea infused fruit. It’s primarily based on the well-known Cornish Saffron Cake, however with tea and never milk getting used because the liquid ingredient.

It’s a recipe that I created in collaboration with Viking Cruises, and Tregothnan Property a number of years in the past, after a go to to their Tea Gardens in Cornwall.

It’s a tea loaf recipe, however a yeasted model – basically a candy bread with fruit added, much like Scorching Cross Buns, which suggests it’s denser than a regular tea loaf.

We love this for breakfast, with butter after all, and jam, or marmalade, and it toasts superbly when it’s barely stale.

This Cornish Fruited Tea Bread additionally makes a superb supper snack, and I usually serve it with a mug of milky espresso or a Horlicks earlier than we go to mattress.

Serve this in thick slices with Cornish butter and a cuppa; it’s additionally delectable when toasted, as I discussed earlier than, and served with cheese.

Culinary Notes

• Serve heat, at room temperature, or toasted with butter, jam, marmalade or cheese.
• Freezes properly in slices. Defrost for two to three hours earlier than consuming it.
• Use any tea that’s native to you – however a robust English breakfast tea is greatest.
• Makes fabulous “French Toast“.
• I used dried blended fruit with candied peel, however you may fluctuate what dried fruit you employ, corresponding to simply sultanas, or a mixture of raisins, currants and dried cranberries.
• See my different Cornish Tea recipe right here: Earl Gray Fruit Scones

Extra Cornish Recipes or Recipes utilizing Cornish Components

Extra Dried Fruit Recipes

Cornish Fruited Tea Bread Recipe

Cornish Fruited Tea Bread

Yield:
10 slices

Prep Time:
2 hours half-hour

Prepare dinner Time:
half-hour

Whole Time:
3 hours

This scrumptious fruit loaf is made with yeast and saffron & tea infused fruit. It’s primarily based on the well-known Cornish Saffron Cake, however with tea and never milk getting used because the liquid ingredient.

It’s a recipe that I created in collaboration with Viking Cruises, and Tregothnan Property a number of years in the past, after a go to to their Tea Gardens in Cornwall.

It is a tea loaf recipe, however a yeasted model – basically a candy bread with fruit added, much like Scorching Cross Buns, which suggests it’s denser than a regular tea loaf.

We love this for breakfast, with butter after all, and jam, or marmalade, and it toasts superbly when it’s barely stale.

This Cornish Fruited Tea Bread additionally makes a superb supper snack, and I usually serve it with a mug of milky espresso or a Horlicks earlier than we go to mattress.

Serve this in thick slices with Cornish butter and a cuppa; it’s additionally delectable when toasted, as I discussed earlier than, and served with cheese.

Components

• 1/4 teaspoon saffron threads
• 150ml freshly brewed tea (I used Tregothnan English breakfast tea)
• 1/2 teaspoon salt
• 60g caster sugar
• 1/2 teaspoon blended spice
• 450g plain white flour
• 120g softened butter
• 115g blended dried fruit
• 7g sachet quick motion dried yeast

Directions

1. Add the saffron threads to the nice and cozy or tepid freshly brewed tea and put aside. 
2. Sift the sugar and salt into the flour and rub within the softened butter. Add the fruit and blend properly. 
3. Add the dried yeast after which the saffron tea combination. Combine properly with a wood spoon after which tip the dough out right into a properly floured board and knead together with your fingers till you could have a smooth, clean name of dough. 
4. Place the dough right into a calmly buttered bowl, cowl and put aside in a heat place to rise for 1 1/2 hours, or till the dough has nearly doubled in dimension. 
5. Knead right into a loaf form and place right into a properly greased loaf tin. Cowl and permit to rise once more for half-hour. 
6. Preheat oven to 200C/180C Fan/400F. 
7. Bake in preheated oven for half-hour, or till the loaf is properly risen. 
8. Go away to chill earlier than serving in slices with butter. 

Notes

• Serve heat, at room temperature, or toasted with butter, jam, marmalade or cheese.
• Freezes properly in slices. Defrost for two to three hours earlier than consuming it.
• Use any tea that’s native to you – however a robust English breakfast tea is greatest.
• Makes fabulous “French Toast“.
• I used dried blended fruit with candied peel, however you may fluctuate what dried fruit you employ, corresponding to simply sultanas, or a mixture of raisins, currants and dried cranberries.
• See my different Cornish Tea recipe right here: Earl Gray Fruit Scones

Diet Data

Yield 10

Serving Dimension 1

Quantity Per Serving

Energy 304Whole Fats 10gSaturated Fats 6gUnsaturated Fats 4gLdl cholesterol 26mgSodium 189mgCarbohydrates 48gFiber 2gSugar 12gProtein 5g