I have always enjoyed making (and eating) tea breads. They can come in all sizes and even though they are called bread, for most part, I’d say they are cake.
Tea breads are part of the quick bread genre. They are considered quick because they don’t require kneading or rising time. Instead of yeast, usually baking powder or baking soda or a combination of both are used as a leavening agent.
Afternoon tea, the quintessential English custom, was introduced in England by a Duchess in the year 1840. The evening meal in her household was served fashionably late at 8 PM, thus leaving a long period of time between lunch and dinner (supper). The Duchess asked that a tray of tea, bread/butter and cake be brought to her room during the late afternoon. This pause for tea became a fashionable social event. Upper class and society women would change into long gowns, gloves and hats for their afternoon tea which was usually served in the drawing room between four and five PM.
This tea loaf, pairs sweet, ripe strawberries with the bright, clean flavor of lemon zest and is topped off with a tangy kiwi glaze. A match made in food heaven.
Strawberry Tea Loaf with Fresh Kiwi Glaze
Strawberry Tea Loaf
Preheat oven to 350 F. Grease a 9 X 5-inch loaf pan, line bottom with strip of parchment paper with 2-inch overhang on either end.
In a large bowl, whisk together flour, sugar, baking powder, baking soda & salt. In a separate bowl, whisk eggs, buttermilk, applesauce, lemon zest & vanilla. Pour egg mixture into dry ingredients. Mix just until incorporated. Fold in prepared strawberries. Scrape batter into pan.
Bake 50-60 minutes, or until cake tested with a toothpick in the center comes out clean. Cool loaf in pan, set on wire rack, 20 minutes before using parchment overhang to lift out loaf. Cool completely on rack. Slice & serve with kiwi glaze.
In a small saucepan, sprinkle gelatin over the cold water & set aside to soften. Peel the kiwi and blend in a food processor or blender until pureed. Be careful not to over-process as the black seeds will break down & change the color of the puree.
Add the kiwi puree to gelatin mixture. Heat mixture to dissolve gelatin but do not over heat. Continue to stir until dissolved. Keep covered in refrigerator until needed.
Now comes the time to use up all those remaining tidbits of holiday baking still in the freezer. For those who haven’t tried it, sweet bread pudding is perhaps the ultimate comfort food. It’s simple to make, requires no special equipment and uses basic ingredients. It’s not even particularly beautiful on the plate, but it sure tastes good.
Just about every culture that makes bread has it’s own version of bread pudding. An open textured loaf with lots of holes become little pockets of custard. If you choose a bread that is quite ‘airy’ but has good chewiness, your pudding will strike a satisfying balance between lightness and body. In contrast, a loaf with a tight crumb makes a compact pudding with a dense texture.
The custard is what binds the bread together and creates the pudding’s lusciousness. Milk, eggs, sugar and flavoring are the basic elements but of course, other variations can be layered in as well.
Bread pudding was definitely a dessert my mother made since she baked bread every week. At that time it was pretty basic but nevertheless homey and good.
Today, January 22, our family celebrates the birthday of my sister, Marilyn. Birthdays were always made to be special as we were growing up. Not so much as to gifts but in regards to the family acknowledgement of ‘your’ day. My mother loved having a reason to use her cake decorating skills, so your birthday cake was always very unique.
For something special to mark the occasion, I have prepared STOLLEN BREAD PUDDING with SPICED ORANGE SAUCE on my blog.
WE SEND BIRTHDAY WISHES TO YOU, MARILYN —
ENJOY YOUR DAY TO THE FULLEST!
Stollen Bread Pudding with Spiced Orange Sauce
A delicious variation on a classic made with heavenly German stollen bread.
Arrange stollen cubes to fit compactly into a buttered 9 x 9-inch baking dish. Do not compress to tightly; set aside any leftover cubes. Whisk together eggs & 1 cup powdered sugar until the sugar is dissolved & the mixture becomes light yellow in color. Add cream, vanilla & Grand Marnier; whisk to combine. Stir in a pinch of salt, nutmeg, lemon & orange zest.
Pour mixture over stollen cubes. Cover & refrigerate for 30 minutes. Preheat oven to 350 F. Remove bread from refrigerator, uncover & dot the top of the pudding with butter & sprinkle with 2 Tbsp. powdered sugar.
Set baking dish into a shallow roasting pan, larger that baking dish. Set them onto the center rack of the oven. Pour hot water into larger pan until it reaches about halfway up the side of the pudding dish. Bake until fully set & a knife inserted into center comes out clean, 60-75 minutes. Carefully remove the pudding from the water bath & cool for at least 15 minutes before serving.
Spiced Orange Sauce
Melt butter in a saucepan over low heat. Stir in sugar, Grand Marnier, water, cardamom & salt. Over medium heat, stir until sugar is fully dissolved & the liquid is heated through. Remove from heat. In a small bowl, whisk egg until well beaten. While whisking egg, slowly pour 2 Tbsp. of the hot mixture into bowl with the egg. Then, while whisking the mixture vigorously, slowly pour the warmed egg mixture back into the sauce.
Place the saucepan back over low heat, gently stirring the sauce, raising the temperature slowly to medium. Continue stirring until the sauce thickens, about 1-2 minutes. Spoon over pudding & serve immediately.