Mrs Doyle's recipe: Tea-Infused Easy Cinnamon Bread
Ingredients:
For the Bread:
- 1 cup milk
- 2 tablespoons loose leaf black tea (or your favorite tea)
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 large egg
For the Cinnamon Swirl:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, softened
For the Glaze (optional):
- 1 cup powdered sugar
- 1-2 tablespoons brewed tea (reserved from the tea-infused milk)
Instructions:
- Infuse the Milk:
- Heat the milk in a small saucepan until it's just about to boil.
- Remove from heat and add the loose leaf tea.
- Let the tea steep for 10 minutes, then strain out the tea leaves and let the milk cool to lukewarm.
- Prepare the Dough:
- In a large mixing bowl, combine 1 cup of flour, granulated sugar, cinnamon, yeast, and salt.
- Add the lukewarm tea-infused milk, melted butter, and egg.
- Beat on low speed until combined, then gradually add the remaining flour to form a soft dough.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Let the Dough Rise:
- Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the Cinnamon Swirl:
- In a small bowl, mix the granulated sugar and ground cinnamon.
- Grease a 9x5-inch loaf pan.
- Assemble the Bread:
- Punch down the risen dough and roll it out into a 9x15-inch rectangle on a floured surface.
- Spread the softened butter over the dough.
- Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
- Roll the dough tightly from the short end into a loaf shape and pinch the seams to seal.
- Second Rise:
- Place the rolled dough into the greased loaf pan.
- Cover with a cloth and let it rise again for about 30 minutes, or until the dough has risen just above the edges of the pan.
- Bake the Bread:
- Preheat your oven to 350°F (175°C).
- Bake the bread for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional Glaze:
- In a small bowl, whisk together the powdered sugar and enough brewed tea to achieve a smooth, pourable consistency.
- Drizzle the glaze over the cooled bread.
- Serve:
- Slice and enjoy your tea-infused cinnamon bread with a cup of your favorite tea!
This tea-infused cinnamon bread combines the comforting flavors of cinnamon with a subtle hint of tea, making it a delightful treat for breakfast or an afternoon snack.