Victorian tea bread
Tea Bread Snacks
Last updated 6/12/2012 12:44:43 AM. Recipe ID 4261. Report a problem with this recipe.
Title: Victorian tea bread
Categories: Breads, Snacks
Yield: 30 Servings
1 pk Yeast
3/4 c Milk, warm
1 1/2 c White sugar
11 c All-purpose flour
3 Sticks butter
Maraschino cherries, whole
DIRECTIONS: Dissolve yeast cake (or active dry yeast) in 3/4 cp luke
warm milk. Put in mixing bowl 1 cp flour, 1t white sugar, add
dissolved yeast. Beat for few minutes (until smooth) and let rise
(rest for 20 min). Then add 3 cps luke warm milk to batter, 1 1/2 cps
white sugar, 1T salt, 2 eggs (beaten), 3/4 cp melted butter. Beat for
few min. Add 3 cps flour, mix well. Add 6-8 more cps flour gradually
and another 1/3 cp butter to make soft, but kneadable dough. Knead
for 8-10 minutes. Add 1 1/2 cp raisins and some maraschino cherries.
Put into greased tins (loaf pans), let rise for about 90 min. under
damp kitchen towel. Spread with butter and sprinkle with white sugar.
Bake at 350! for about 1 hour. 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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