Orange & Earl Grey Teabread with an Orange Syrup Glaze

October 25, 2017

My Orange & Earl Grey Teabread with an Orange Syrup Glaze is a twist on a simple fruit teabread. Great for toasting it will be sure to warm up any winter afternoon. Alongside a cup of tea it's a match made in heaven. My recipe makes enough dough for two loaves but you can always halve the recipe if you just want the one!

 

INGREDIENTS

 

For the orange and earl grey teabread

- 490g Strong white bread flour

- 1tsp Ground cinnamon

- 1/2 tsp Ground nutmeg

- 1/2 tsp Ground ginger

- 15g Yeast

- 65g Caster sugar

- 165ml Milk (warmed to approx 37 degrees)

- 1 egg (beaten)

- 45g Melted butter

- 250g Mixed dried fruit

- Zest of 2 large oranges

- Contents of 2 earl grey tea bags (plus 2 extra intact bags for soaking fruit)

 

For the orange syrup glaze

- Rind of one orange

- Juice of 1/2 an orange

- 50g Caster sugar

 

METHOD

 

- Grease and line two regular sized loaf tins and preheat your oven to 160 degrees (fan).

 

- Before making the dough prepare the fruit by taking 20ml of boiling water and 2 earl grey tea bags and creating a very concentrated tea soloution. In a bowl place the dried fruit and add the tea soloution and leave to soak for about 30 minutes.

 

- In a freestanding electric mixer (with dough hook attachment) place the flour, spices, yeast, sugar, milk, egg, butter, tea and fruit (with any remaining tea soloution) and mix together on a medium speed until the dough comes together. If the dough is too sticky add extra flour - if the dough is too dry add a splash of water.

 

- Remove from the mixer and on a lightly floured surface knead the dough for around 5 minutes.

 

- Place in a lightly oiled bowl and allow to rise in a warm place for about an hour.

 

- Once ready tip the dough onto a lightly floured surface and divide into two equal pieces. Shape each piece and fit into your preprepared loaf tins.

 

- Leave to rise for a further 30 minutes before baking in the oven for about 35 minutes.

 

- Prepare the glaze so you can immediatly cover the loaves with it when they come out of the oven. Do this by placing the juice and sugar in a saucepan together and stirring.

 

- Place over a medium heat and stir constantly until the sugar has dissolved. At this point add your orange peel and stir until all the peel has been covered with the syrup.

 

- Once you have removed your loaves from the oven brush them liberally with the orange syrup glaze and top with the orange peel.

 

- Allow to cool slightly before removing from the loaf tins.

 

- Eat soon after baking for the best results but I find that even after a few days, once toasted (under the grill because of the sugar syrup), this loaf will still taste great!

 

 

 

 

 

 

 

 

 

 

 

 

 

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