From Brenda Hyde
I have tea bread recipes from as long ago as 1902 from
the Grand Union Tea Cook Book. You can serve them on
a pretty tray with a pot of herb tea to welcome a friend,
or bake them as part of an afternoon tea party. The
chocolate tea bread is especially delightful served
with milk tea while reading
a favorite picture book to your children or grandchildren.
No matter how you serve your tea bread it will add
an old fashioned charm to your table.
Lard Tea Cakes
Grand Union Tea Cook Book
Sift a teaspoonful of baking powder, a tablespoonful of
powdered sugar and a pinch of salt into one quart of
flour. Rub six ounces of lard through the flour, then stir
in one-half pint of sweet milk. Bake on small pie-plates
or shallow tins, preferably round. These should be split
and buttered like Sally Lunns.
Chocolate Tea Bread
1/4 cup butter, softened
2/3 cup sugar
1 egg
1-1/2 cups flour
1/3 cup cocoa
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk
3/4 cup mini chocolate chips
Cream butter, sugar and egg in large mixer bowl until light and
fluffy. Combine flour, cocoa, baking soda and salt; add alternately
with buttermilk to creamed mixture. Beat on low speed just until
blended; stir in chocolate chips.
Pour into greased 8-1/2x4-1/2x2-1/2 inch loaf pan. Bake at 350 degrees for
55 to 60 minutes or until cake tester comes out clean. Remove from
pan and cool on wire rack. Thinly slice and serve on platter with tea.
Mini Lemon Tea Breads
Ingredients:
2 large lemons
2 1/4 cups flour
1 1/2 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) margarine or butter
3 large eggs
1/2 cup milk
Preheat oven to 350 degrees. Grease ten 4"x2 1/4" loaf pans.
From lemons, grate the peel and squeeze 1/4 cup lemon juice.
In large bowl, mix all-purpose flour, sugar, baking powder and salt.
With
pastry blender or two knives butter until mixture resembles coarse
crumbs. Stir in 1
tablespoon lemon peel. In bowl beat eggs, milk and lemon
juice;
stir into flour mixture just until flour is moistened. Spoon
evenly into
pans; top with remaining lemon peel.
Place loaf pans on a baking pan for easier handling. Bake 35 to 40
minutes or until toothpick inserted in center comes out clean. Cool in
pans
on wire racks for 10 minutes. Remove from pans and cool completely on
racks.
Notes: You can use one 9"x 5" loaf pan and bake 1 hour and 10 minutes
or until toothpick comes out clean.
Peach Tea Bread
2 1/2 cups flour
1 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1 1/2 cup finely chopped fresh peaches
1 tbsp. lemon juice
1/3 cup oil
1/3 cup milk
2 tsp. vanilla extract
2 large eggs
1/3 cup finely chopped pecans
Heat oven to 350 degrees. Grease 9 x 5 loaf pan. In
a large bowl, combine flour, sugar, baking powder, salt
and nutmeg. In medium size bowl, combine peaches and
lemon juice. In another bowl, combine
oil, milk, eggs and vanilla. Add oil mixture to flour
mixture and stir just until dry ingredients are
moistened. Do not overbeat. Fold in peaches and
nuts. Spoon into greased pan. Bake for 55 to 60
minutes or until top is golden brown and center
springs back when lightly touched, or test for
doneness with a toothpick. Cool in pan on wire rack for
10 minutes. Serve warm.
Lavender Tea Bread
Ingredients:
3/4 cup milk
2 Tbsp. dried lavender flowers, finely chopped, or 3 Tbsp. fresh chopped flowers
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
6 Tbsp. butter, softened
1 cup sugar
2 large eggs
Grease a 9x5x3 inch loaf pan. Preheat oven to 325 degrees.
Heat milk with lavender almost to a boil, then steep until cool.
Mix flour, baking powder and salt together in bowl. In another
bowl cream butter and gradually add sugar, then eggs, one at a time, beating
until light and
fluffy.
Add flour mixture alternately with lavender milk, in three parts.
Mix until batter is just blended, do not overbeat.
Pour into prepared pan and bake for 50 minutes, or until toothpick
inserted in center comes out clean.
Let cool in pan 5 minutes, then remove to a wire rack to cool.
When completely cool, drizzle with a simple sugar glaze or
sprinkle with confectioners' sugar.
Garnish with sprigs of fresh lavender.
Sage Tea Bread
Ingredients:
1/2 cup milk
2 tablespoons minced fresh sage or 2 teaspoons dried sage
1/2 cup butter, softened
1/2 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
In a small saucepan, heat milk and sage just until warm.
Set aside to cool. In a mixing bowl, cream butter and sugar.
Add the eggs, one at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to the creamed
mixture alternately with milk mixture. Pour into a greased 9x5x3"
loaf pan. Bake at 350° for 40-50 minutes or until a toothpick
inserted near the center comes out clean. Cool for 10 minutes
before removing from pan to a wire rack.
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