Polly Tyrer - Food Development
Tea Bread for eating with honey
 
 
100g self raising flour 
100g wholemeal self raising flour 
50g soft light brown sugar 
30g walnuts or pecan nuts (optional) 
50g sultanas 
2 medium eggs 
50g butter 
150ml pint milk
 
For the glaze:
1 tablespoon caster sugar
a little milk
 
  1. Set the oven to 190C/375F/Gas mark 5.  Grease a 450g  loaf tin and line the base with greased greaseproof paper.
  2. Sift the flour into a large mixing bowl and stir in the sugar. 
  3. Roughly chop the nuts and stir them into the flour with the sultanas.  Make a dip in the centre.
     
  4. Melt the butter.  Beat the eggs. Stir the eggs and butter into the flour and mix with enough milk to make a soft but firm mixture.  Spoon into the tin and bake for 30 minutes.
  5. To make the glaze: mix the sugar with a tablespoon of the remaining milk.  Brush this over the top of the tea bread and bake for another 5 ? 10 minutes.  Turn the bread out of the tin and cool on a wire rack.