IN G RED IENTS
1/4 teaspoon saffron threads
150ml freshly brewed tea
(I used Tregothnan
English breakfast tea)
1/2 teaspoon salt
60g caster sugar
1/2 teaspoon mixed spice
450g plain white flour
120g softened butter
115g mixed dried fruit
7g sachet fast action
dried yeast
M ETH O D
1. Add the saffron threads to the warm or tepid
freshly brewed tea and set aside.
2. Sift sugar and salt into the flour and rub in the
softened butter. Add fruit and mix well.
3. Add the dried yeast and then the saffron tea
mixture. Mix well with a wooden spoon and then
tip the dough out onto a well-floured board and
knead with your hands until you have a soft,
smooth ball of dough.
4. Place the dough into a lightly buttered bowl,
cover and set aside in a warm place to rise for 1
1/2 hours, or until the dough has almost doubled
in size.
5. Knead into a loaf shape and place into a well
greased loaf tin. Cover and allow to rise again for
30 minutes.
6. Preheat oven to 200C/180C Fan/400F.
7. Bake in preheated oven for 30 minutes,
or until the loaf is well risen.
8. Leave to cool. Serve in slices with butter.
C O R N I S H F R U I T E D T E A B R E A D
is delicious fruit loaf is made with yeast and saffron and tea-infused fruit. It's based
on the famous Cornish Saffron Cake, but with tea and not milk being used as the
liquid ingredient. Serve this in thick slices with Cornish butter and a cuppa; it's also
delectable when toasted and served with cheese.
Makes: 8 to 10 slices
Prep: 2 1/2 hours
Bake: 30 minutes
18
VIKING
