Earl Grey Tea Loaf
- 30m Prep Time
- 30m Cook Time
- 1h 0mReady In
A tender, lightly sweetened tea loaf infused with Earl Grey tea and studded with raisins and sultanas. Finished with a lemon glaze.
Ingredients
- 3/11 lbs Earl Grey tea, freshly brewed, hot, black and strong
- 1 10/13 oz raisins
- 1 10/13 oz sultanas/golden raisins
- 10/13 lbs white bread flour
- 2/11 oz fresh yeast
- 3/14 oz fine/table salt
- 1 medium egg
- zest of 1 unwaxed organic lemon
- 1 10/13 oz butter softened
- 3 8/15 oz milk
- 2 9/14 oz water
- ground mixed spice/pumpkin pie spice
- 1 egg beaten, for glazing
- juice of ½ a lemon
- 2/7 oz caster/superfine sugar
Nutrition (per serving, estimated)
Estimated based off 12 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 388 mg
- Iron: 21.1 mg
- Magnesium: 169 mg
- Phosphorus: 782 mg
- Potassium: 1698 mg
- Zinc: 5.71 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3/11 lbs Earl Grey tea, freshly brewed, hot, black and strong
- 1 10/13 oz raisins
- 1 10/13 oz sultanas/golden raisins
- 10/13 lbs white bread flour
- 2/11 oz fresh yeast
- 3/14 oz fine/table salt
- 1 medium egg
- zest of 1 unwaxed organic lemon
- 3 8/15 oz milk
- 2 9/14 oz water
- ground mixed spice/pumpkin pie spice
- juice of ½ a lemon
- 2/7 oz caster/superfine sugar
Prepare
- Soften 1 10/13 oz butter
- 1 egg, beaten, for glazing
Let's Cook
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Step 1.
Pour the freshly brewed hot Earl Grey tea over the raisins and sultanas in a bowl. Cover and leave to soak overnight at room temperature.
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Step 2.
The next day, in a large bowl, combine the white bread flour, fresh yeast, salt, egg, lemon zest, softened butter, milk, water, and ground mixed spice. Mix thoroughly until a sticky dough forms.
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Step 3.
Turn the dough out onto a lightly floured work surface and knead for 10–15 minutes until smooth, stretchy, and just about dry to the touch. Resist adding extra flour despite initial stickiness.
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Step 4.
Drain the soaked fruit, discarding the excess liquid. Add the fruit to the dough and continue kneading until evenly distributed, being careful not to break up the fruit too much. Cover the dough and let it rise at room temperature for 3 hours.
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Step 5.
Give the dough a single fold (gently stretch and fold it over itself), then cover and let rest for 10 minutes. Meanwhile, grease a 1kg/2lb loaf tin with butter.
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Step 6.
Shape the dough to fit the prepared loaf tin and place it in the tin. Cover and leave at room temperature for about 1 hour until risen.
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Step 7.
Preheat the oven to 210°C/190°C fan/415°F/gas 6–7. Brush the top of the dough with beaten egg. Bake for 15 minutes, then reduce the oven temperature to 190°C/170°C fan/375°F/gas 5 and bake for another 10–15 minutes. The loaf is done when a skewer inserted into the center comes out clean and dry. Turn the loaf out onto a wire cooling rack.
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Step 8.
While the loaf is still warm, warm the lemon juice and caster sugar in a small saucepan until the sugar dissolves. Brush this glaze over the warm loaf.