Sunday, August 17, 2008

Candied Orange Tea Bread

For this simple afternoon tea loaf made with mixed fruit peel, just beat all the ingredients together and bake. Recipe makes 10-12 slices.


1 cup all-purpose (plain) flour
2/3 cup all-purpose (plain) wholemeal flour
2 teaspoons ground coriander
2 teaspoons baking powder
3/4 cup plain wheat meal cookies, crushed
1/2 cup mixed peel, finely chopped
1/3 cup light brown sugar
2 ounces (60 g) butter or polyunsaturated margarine spread, melted
7 fl oz (200 ml) milk
1 large egg


1. Preheat the oven to 340-350 degrees F (170 degrees C). Grease a 1 pound (500 g) loaf tin with melted butter and base-line with greaseproof paper.
2. Sift the flours, coriander and baking powder into a mixing bowl; add any wheat husks in the sieve to the bowl. Add all the remaining ingredients and beat well with a wooden spoon for 1-2 minutes, or until the mixture is evenly combined.
3. Transfer the mixture to the prepared tin. Level the surface. Bake for 1 hour 5 minutes, or until well risen and firm to the touch.
4. Leave in the tin, on a wire rack, until cool enough to handle. Turn out onto the rack, remove lining paper and cool completely.
5. Serve tea bread sliced and spread with butter.

Tip: Any easy way to crush the wheatmeal cookies is to put them in a food processor and mix for about 30 seconds. Alternatively, put the cookies in a clean plastic food storage bag, seal it and crush the cookies with a rolling pin. Store the loaf in an airtight container for up to a week; freeze for up to 3 months.

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