|Bread: From Sourdough to Rye|
|by Linda Collister|
Bread: from sourdough to rye is a delicious journey around the great breads of the world, from Linda Collister, the author of several of the best ...
Tip: Try tea bread for more results.
Results 1 - 6 of 6 for irish tea bread
Steep raisins and sugar in tea overnight. Next day ... greased loaf pans at 350 degrees for 1 1/2 hours. Test before removing from oven. Bread freezes well.
Heat milk and melt butter. Mix eggs, sugar, vanilla and salt. Alternate liquid and flour into eggs, sugar and vanilla mixture until mixed. Boil ...
Pour tea over raisins, currants ... or a 12x3 inch loaf pan. Bake 1 1/2 hours at 300 degrees or until bread tests done. Makes 1 loaf. Serve the next day.
Cream butter and sugar. Add egg. Mix in remaining ingredients. Put in greased 7 x 11 inch pan. Sprinkle with chopped nuts, powdered sugar, and ...
Preheat oven (middle ... loaf tin. Mix tea, fruit and ... in flour and bread soda. Place in ... out. Soak fruit the night before. Bread soda = baking soda.
Cream butter and ... into 2 regular bread pans (7 1/2 ... water for spreading consistency. Brush on loaves. Sprinkle with chopped nuts and (or) cut cherries.
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