Lancashire spiced tea loaf recipe by James Walton, Dough 2b Different
PUBLISHED: 11:00 24 September 2013
As the summer starts to disappear this tasty treat can be somewhat comforting as the winter nights come closer. This loaf is very versatile and brimming with flavour, the dates add a chewy, sweet and earthy element to the mix while the walnuts add a pleasant crunch.
It’s an excellent bread for a cheeseboard and equally good toasted for breakfast. I very much doubt there would be any left-overs but if there is it is also an asset in bread and butter pudding.
Vegetable oil or oil spray for oiling
360g strong white bread flour
1tbsp ground ginger
1tbsp ground cinnamon
1 x 7g fast action yeast
1 tbsp soft light brown sugar
Grated zest of 1 lemon
1 egg, plus 1 egg slightly Beaton for glazing
1tbsp black treacle
150 ml (5floz) warm water
80g (3oz) sultanas
60g (2 ½ oz) chopped dates
60g (2 ½ oz) chopped walnuts
22x10cm (8 ¾x 4inch) loaf tin
Pre heat the oven to 200C (400F), gas mark 6
Oil and line the loaf tin with baking paper.
Put the flour, ginger cinnamon, yeast, sugar, salt and lemon zest in a medium bowl.
Make a hole in the centre and pour in the egg, treacle and warm water. Mix to a soft dough, then transfer on to a floured surface and knead for 10 minutes by hand or on an electric mixer fitted with a dough hook for 5 minutes.
This dough is quite wet, which makes for a lighter loaf but can be tricky to knead initially. The more it is kneaded the less sticky it will get. Try not to add any more flour as this could affect the finished loaf.
Once the dough is kneaded, plop it back in a bowl (if you are doing it by hand), or if using a machine remove the bowl (with the bread still in it) from the machine.
Add sultanas, dates and walnuts. Knead the bread in the bowl for a minute to make sure all the fruit and walnuts are evenly distributed. Then shape into a ball and plop it into a prepared loaf tin.
Squish the bread down in the corners slightly and then cover loosely with cling film, making sure it is airtight. Leave in a warm place until the bread has almost doubled in size.
Once the dough is well risen, brush with the beaten egg and bake in the oven for 30-40 minutes or till golden brown and well risen.
Using oven gloves remove from the oven and then remove bread from tin checking it is cooked. Tap on the bottom of the loaf the sound should be hollow sounding. If not pop the loaf back in the oven without being in the tin for a further 5 minutes.
Remove from the oven and leave to cool on a wire rack, serve with jam and tea