Best My Grandmothers Fat Free English Tea Loaf Bread Recipes
OLD FASHIONED ENGLISH TEA LOAF
It might be old-fashioned, but tea loaf rocks! It's perfect for serving for 'elevenses' or as a mid-afternoon 'pick me up'. It also makes a delicious after-school and travel snack. It's incredibly easy to make. You simply soak the dried fruit in a cup of tea for a few hours, then mix all the ingredients together and bake.
Provided by Sharon
Categories Afternoon Tea Dessert Elevenses Snack Treat
Time 6h
Number Of Ingredients 8
Steps:
- Soak the dried fruit in the brewed tea for 4-5 hours (can be left overnight).
- Grease a 2lb loaf pan and line the bottom with non-stick baking paper (or use a non-stick loaf liner).
- Pre-heat the oven to 160C (160C for fan also) / 325F.
- Tip the dried fruit and any remaining tea into a mixing bowl. Stir in the sugar and marmalade/jam. Sift in the flour, baking powder and spice. Tip any remaining wheatgerm from the sieve into the bowl. Add 3 TBSP water and stir until thoroughly combined.
- Tip the mixture into the prepared tin and level the top.
- Bake for 1¼ hours, or until a skewer inserted in the middle comes out clean. Leave to rest in the tin for 30 minutes or so, then transfer to a wire rack until completely cooled.
- Stored in an airtight container, the loaf will keep for up to five days in the fridge. It also freezes well.
MY GRANDMOTHER'S FAT FREE ENGLISH TEA LOAF - BREAD
This is my grandmother's recipe which I have adapted slightly - my Mum also makes this regularly! There is no fat, butter or oil in this lovely, moist Tea Bread, making it a treat that can be enjoyed on a regular basis. Feel free to use your favourite tea, I often make this with Earl Grey and Lapsang Souchong. Also make sure that the fruit soaks for at least 12 hours - that's what plumps up the fruit and keeps this Tea Bread so moist. I have never felt the need to add spices, the taste of the tea and the fruit is tasty enough. This makes two loaves - they keep well in a tin or can be frozen with great success.
Provided by French Tart
Categories Quick Breads
Time 13h
Yield 2 tea Loaves, 12 serving(s)
Number Of Ingredients 9
Steps:
- You will need two 1 lb (450 g) loaf tins (6 x 4 x 2 1/2 inches), the bases lined with greaseproof paper (parchment).
- The evening before you want to bake these loaves, place all the fruits, including the candied peel, in a bowl, then dissolve the sugar in the hot tea, pour this over the fruits, cover the bowl and leave it overnight.
- Pre-heat the oven to gas mark 3, 325°F/170°C.
- Beat the egg and add the milk.
- Add the beaten egg & milk mixture to the bowl containing the fruits. Then sift in the flour, and mix them together well.
- Now divide the mixture between the prepared loaf tins and bake them in the centre of the oven for 1 1/4 to 1 1/2 hours, or until they feel springy in the centre.
- Then straight away, loosen them with a palette knife and turn them out on to a wire rack to cool.
- Store in an airtight tin or cover with extra greaseproof paper and freeze. (For up to 3 months).
- These are great sliced, toasted and served with butter as a tea-time snack.
Nutrition Facts : Calories 431.7, Fat 1.1, SaturatedFat 0.3, Cholesterol 15.9, Sodium 507.9, Carbohydrate 104, Fiber 4, Sugar 66.3, Protein 6.4
TRADITIONAL COTTAGE LOAF - OLD FASHIONED RUSTIC ENGLISH BREAD
Just the shape of this traditional loaf of bread is reminiscent of ploughman's lunches and warm cottage kitchens! A delightfully shaped loaf of bread, which represents all that is rustic and rural in Britain, but especially England. This bread keeps well and makes lovely, if odd shaped sandwiches! Cut the loaf into wedges and serve with freshly churned butter and a hunk of mature Cheddar cheese, maybe with a pickled onion or two. Quintessential British bread at its best. This reminds me of baking days in my grandmothers' old cottage, sitting in her warm and cosy kitchen; she would have baked this in her wood burning Aga stove, as I sometimes do in the winter when my Godin wood burning stove is working. I often leave the first batch of dough to prove and rise overnight - leave it in a cool but NOT cold place, and then continue shaping and proving it next morning. We used to call this wooden spoon bread when we were little, as you push a wooden spoon down through the two loaves to stick them together before baking! Preparation time includes the proving of the dough - but NOT the overnight method!
Provided by French Tart
Categories Yeast Breads
Time 2h15m
Yield 1 Large Cottage Loaf, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Sift flour and salt into a bowl, stir in sugar and yeast. Make a well in the centre, stir in the tepid milk and water to make the dough. (If using fresh yeast - put the yeast in a jug with a little of the milk and water mixture, and allow it to dissolve and become frothy - mixing thoroughly, then add it to the flour.).
- Tip the dough onto a lightly floured surface and knead for 10 to 15 minutes until smooth and elastic.
- Put the dough in a large, clean, oiled bowl. Cover with oiled clingfilm and leave in a warm place until it has doubled in size.Then knead the dough for 1 minute and divide it into two-thirds and a third. Shape the pieces into rounds. Cover them and leave for 5 minutes.
- Put the smaller round on top of the larger one. Push a floured wooden spoon (or your fingers) through the centre of both rounds, to join them together. Take a very sharp knife and make cuts all around the top round and the bottom round - see my photos. Put the cottage loaf on a lightly floured baking tray, cover and leave for about 45 minutes, or until it has doubled in size. Meanwhile preheat the oven to 220C/440F/Gas 7.
- Beat the egg with a tablespoon of water and a pinch of salt. Brush the glaze over the cottage loaf and bake for about 35 to 45 minutes, until dark golden brown and hollow sounding when tapped beneath.
- Cool before slicing. Delicious served with butter, jam, cheese, cold meats or make sandwiches or toast for picnics and breakfast!
Nutrition Facts : Calories 356.1, Fat 3.6, SaturatedFat 1.6, Cholesterol 42.6, Sodium 815.1, Carbohydrate 67.3, Fiber 2.5, Sugar 1, Protein 11.9
ALMOST FAT-FREE BRITISH TEA LOAF
Delish guilt-free(ish) fruit loaf. No oil, no butter - just a bit of egg, making for almost no fat per serving. Nicely sliced and spread with - dare I say it? Butter! [Originally submitted to Allrecipes.co.uk]
Provided by NigellaLawless
Categories World Cuisine Recipes European UK and Ireland English
Time 1h35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Oil a loaf pan.
- Combine raisins and tea in a bowl. Steep for about 30 minutes.
- Mix flour, sugar, and allspice together in a second bowl. Add the raisin-tea mixture and egg. Gently combine using a rubber spatula; do not overmix. Scoop mixture into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Nutrition Facts : Calories 322.5 calories, Carbohydrate 73.2 g, Cholesterol 23.3 mg, Fat 1.8 g, Fiber 2.5 g, Protein 6 g, SaturatedFat 0.4 g, Sodium 547.3 mg, Sugar 34.8 g
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