Friday, 17 February 2012
tea cake loaf
... I had the urge to bake today and had found a pack of mixed fruit and candied peel, that I must have bought at some point before Christmas, lurking at the bottom of the cupboard... but I didn't really fancy cake yet I still wanted a little sweet fix... skimming through cook books I was drawn to a classic recipe for tea cakes that i found in my copy of 'Bread' by The League of British Witches ...otherwise known as the WI... you may fault them for their perfect crumb but you cannot take away their stolid, fail-safe recipes...
... I have given it the Belleau Kitchen treatment adding a little bit here and a little bit there and the result was most pleasing... and obviously you can see that I decided to make a loaf cake rather than lots of little tea cakes, mostly because I'm a lazy fool who didn't get round to cleaning all his baking trays and so had no room to lay out the 10 round tea cakes... it was bloody great anyway!
tea cake loaf
700g strong white bread flour
50g caster sugar
1 teaspoon orange blossom honey
1 teaspoon salt
1 1/2 teaspoons fast action dried yeats
3/4 pint warm milk (I used semi-skimmed)
105g mixed currants and candied peel bought from the brilliant Lincolnshire Co-Op
- lightly grease a large loaf tin
- place the flour i a large bowl, rub in the margarine and then stir in the sugar, salt and yeast
- gently warm the honey and milk in the microwave and add it to the bowl of flour and mix it into a soft sticky dough
- next you can either kneed for 10 minutes or you can use the no-kneed method, which is what I did... you then need to place the dough into the loaf tin and leave it to rest for 45 minutes or until doubled in size
- bake the loaf at 160C (fan) for about 20 minutes or until golden and risen and then eat toasted... for it is the law... with honey and cheese
eat and of course, enjoy!