Tea Loaf - Makes 1 large or 2 small loaves
Prep 20 mins, Total time Up to 16 hrs, including overnight proving
Recipe taken from Brilliant Bread by James Morton (Ebury Press, £20)
"Take your time with this recipe. Adding fat, spices and fruit to the dough slows the activity of the yeast and the gluten development, so it's slower to rise. For a sweet bread with flavour to blow your socks off, rest the dough for ages, ideally in the fridge. You can't rush this one."
My friend has James Morton's book about bread and says it's very good. She made this recipe and her whole family loved it, so I thought I'd give it a go. I was a bit surprised by the colour of the loaf once baked - and I only left it in for 30 minutes. Apparently, this is normal, so don't be alarmed at the dark colour. It is delicious! Fresh or toasted when it's a little older. Also great for the kid's snacks - they loved it!
