Tea Cakes
For my first post I chose to put the first recipe that made me realize that I really love baking!
These are perfect for breakfast or a late night snack.
When fresh out of the oven, spread a healthy amount of butter on the newly cut, steaming center, dab on a bit of berry jam, and experience heaven.
I got this recipe from Jane Asher’s cookbook Beautiful Baking.
Asher is what I like to call a “friendly baker”. Unlike the “pretentious baker” who will use baking lingo without explaining the terms (making it virtually impossible for beginning bakers to follow the recipe), Asher is completely approachable, easy, and has smaller portions.
You will need:
2/3 cup. warm milk
1 tbsp. plus 1 tsp. white sugar
1.5 level tsp. dried yeast
1.5 cups bread flour
1 tsp. salt
As many mixed dried fruits (I used raisins) as you like
2 tbsp. (25 g) melted butter
4 tbsp. warm water
1 medium egg, lightly beaten
Directions:
These are perfect for breakfast or a late night snack.
When fresh out of the oven, spread a healthy amount of butter on the newly cut, steaming center, dab on a bit of berry jam, and experience heaven.
I got this recipe from Jane Asher’s cookbook Beautiful Baking.
Asher is what I like to call a “friendly baker”. Unlike the “pretentious baker” who will use baking lingo without explaining the terms (making it virtually impossible for beginning bakers to follow the recipe), Asher is completely approachable, easy, and has smaller portions.
 |
| Tea cakes (which taste like English muffins) fresh out of the oven smothered in melting butter and a side of jam |
2/3 cup. warm milk
1 tbsp. plus 1 tsp. white sugar
1.5 level tsp. dried yeast
1.5 cups bread flour
1 tsp. salt
As many mixed dried fruits (I used raisins) as you like
2 tbsp. (25 g) melted butter
4 tbsp. warm water
1 medium egg, lightly beaten
Directions:
Pour the warm milk into a small bowl and stir in the sugar, sprinkle the yeast on top and let sit for 5 mins or so or until foamy.
In a large bowl mix the flour and salt. Add the dried fruit, and then the yeasty milk, warm water, melted butter, and egg.
Mix well until it becomes a dough (you can add a little flour if needed). Scoop it onto a floured work surface, and knead it well until the dough is soft and springy.
Place into a lightly oiled bowl and cover with plastic wrap or a cloth, and leave in a warm place for an hour or until the dough has doubled in size.
Divide the dough into four or six and shape into round buns. Place on the prepared baking sheet and let proof in a warm place for a half an hour or so. Meanwhile, preheat the oven to 220 C (425 F).
Bake for 15-20 mins until beautifully brown and risen.
I added this myself: mix a bit of sugar with warm water in a small bowl and brush gently onto the tops of the rolls.
Allow to cool for a few mins on a tray, or eat while warm!
In a large bowl mix the flour and salt. Add the dried fruit, and then the yeasty milk, warm water, melted butter, and egg.
Mix well until it becomes a dough (you can add a little flour if needed). Scoop it onto a floured work surface, and knead it well until the dough is soft and springy.
Place into a lightly oiled bowl and cover with plastic wrap or a cloth, and leave in a warm place for an hour or until the dough has doubled in size.
Divide the dough into four or six and shape into round buns. Place on the prepared baking sheet and let proof in a warm place for a half an hour or so. Meanwhile, preheat the oven to 220 C (425 F).
Bake for 15-20 mins until beautifully brown and risen.
I added this myself: mix a bit of sugar with warm water in a small bowl and brush gently onto the tops of the rolls.
Allow to cool for a few mins on a tray, or eat while warm!
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