We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Black Tea Bread With Raisins

A good combination of tea and bread. Make 8

Like this? Share it with your friends.


Report abuse

Ingredients

(A)FILLING

Raisins 250g

water some

(B)Dough

White bread flour  500g

Active yeast 7g

Dry milk powder 30g

Black tea powder 7 g

Water 250 g

Boiling water 100g

Sugar 75g

Salt 5g

Butter 50g

Method

1.For(A), soak the raisins in the boiling water for ten seconds. filter the water and set the raisins to cool aside.

You may keep the filtered water and add it into bread dough. It will give the dough more flavor.

2.Make tea with the boiling water. Set aside to cool down. No need to filter out the tea powder.

3.Mix all the ingredient of (B) together for around 8 minutes.

4.Add the soaked raisins into the dough and mix well.

5.Cover with wet cloth and leave the dough to proof for 1 hour

6.Divide the dough into 150g per portion. you will have around 8 portion. Make it ball shape, cover with wet clothe and  leave it to proof for another 30 minute.

7.Shape the portioned dough into stick shapes.(around 17cm) Use the scissors to make 7 cuts evenly on the dough.

8.Lay the shaped dough on the tray. It takes around 50 minute to do the final proof.

9.Preheat the oven for 210C degree. Bake for 10 minutes.

 

Added by: Luz


Tags: Bread White fruit

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...