We have been providing our Tea Bread for Breakfast and Tea Caterings for years and now they are selling beautifully at Bristol's Farm in Canton as well as our location in West Hartford.
Tea Breads are a great alternative to an overly sweet dessert. It's very nice to have a slice with a cup of tea, but I tend to think of having that during the cooler fall and winter months. They also make a lovely hostess gift.
They are a pretty package, can easily be frozen and who could go wrong with the $5-$6 price tag.
Here are some of the flavors we've been doing:
Seasonal Raspberry with Pecan Streusel Topping
Lemon Blueberry
"Our Signature" Double Chocolate Zucchini
Vegan Carrot Cake
Pastry Chef Lesley Moore has also started baking savory tea breads that are to die for like Roasted Garlic, Spinach and Sun Dried Tomato. It is good to the last bite and hard to resist.
Basic
Sweet Tea Bread
Yield 1 loaf
1 ½ Cups Flour
½ Cup Sugar
1 Teaspoon Baking Powder
½ Cup Milk
½ Cup Butter, Melted
1 Egg
1 Cup of Berries, Nuts or
Dried Fruit
In mixing bowl stir
together flour, sugar and baking powder
Set Aside
Whisk Together Egg, Milk
and Butter
Fold Dry Ingredients into
Wet ingredients
Fold in Berries or Flavor
of your Choice
Bake in a 350 Degree Oven
for 45 minutes
Bon Appétit and welcome to August which is my favorite month since it is my Birthday!
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