Tea Bread with Icing

Posted in - Bake & Tea Time on September 7th 2016 0 Comments

My childhood friend, Charlie, was staying; actually is staying as I write this, but when it is published in a couple of days he will sadly have gone.  In  Newcastle where we lived near each other and before he found his lovely wife, I baked now and then and he shared the result, or his dog did.  I remember Bertie the slobbery gorgeous black lab, helping himself to an enormous helping of chocolate cake, straight from the cake itself.  We just did our best to put it right for the birthday girl (not thinking at that stage in life of how damaging the chocolate could have been for the poor dog) who was not a natural dog lover, but had little choice being friends with me, (she still is!).

500g strong white bread flour
1 x 7g sachet yeast
1 tsp sugar
1tsp salt
1 egg
15g butter
300g warm whole milk (just to touch, but not too warm as will kill yeast)
40g cranberries
60g raisins
60g sultanas (use whichever fruit you like – could be all of one)

Icing sugar (about 3 large serving spoonfuls)
Boiling water
1.  Put the flour, yeast, sugar and salt into a kitchenaid mixer.  Add the egg.
2.  Place the butter in the milk and pour it into the bowl until, mixing at the same time.  Add more milk if necessary but you want a dough that will hold its shape.
3.  Knead until smooth and not sticky.
4.  Let it rise for 1½-2 hours.
5.  Roll it out and sprinkle the fruit on top.  Now roll it up like a jam rolly polly and push and roll the dough until the ingredients are encapsulated.
6.  Now place the dough on an oiled baking tray and allow it to rise for an hour.
7.  Preheat the oven to 200ºC and bake for 20 minutes until golden.
8.  Remove onto a baking tray to tool.  Mix the icing sugar the some boiling water (a little water goes a long way to be careful!) into a smooth paste, thick enough to coat the bread and not all drip off.  Pour it over the warm bread and leave it to cool.


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