Fruited Tea Loaf


A delicious bread studded with glace cherries, raisins, orange peels, lemon peels mixed with rum. I particularly love the toasted almonds inside which provided more texture and a balance of flavor to the really enriched bread. Did I say the crumb is very tender too? Yum… 

Recipe (2 small loaves)

(Adapted from “Dough: Simple Contemporary Bread” byRichard Bertinet)

i. Mixed fruits (Mix and leave overnight)

  • 75g Glace cherries, quartered
  • 25g mixed orange peels and lemon peels
  • 1 tablespoon rum
  • 75g raisins

ii. Others

  • 63g flaked almonds, slighted toasted
  • Extra flaked almonds for topping
  • Extra egg for egg wash

iii. Dough 

  • 150g full fat milk
  • 8g instant yeast
  • 250g bread flour
  • 30g unsalted butter
  • 20g sugar
  • 5g salt
  • 1 large egg

Prepare as general sweet doughs.

Then mix in the fruits and almonds.

First fermentation: 1 hour

Shape into 2 loaves

Final fermentation: 1.5 hours (until nearly double in size)

Brush with egg wash and topped with almond flakes

Bake: 200C for 25 mins

About these ads
Leave a comment

2 Comments

  1. I have just made this bread and it is now one of my favourites! Wonderfully soft and the hint of rum running through it…wonderful~! Thank you very much for a great recipe.

    Reply
    • Glad you like it. I agree it’s really soft and stayed soft for days~ :)

      Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 70 other followers

%d bloggers like this: