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Currant Tea Bread https://www.metro.ca/userfiles/image/recipes/pain-raisins-the-1999.jpg PT20M PT1H20M PT1H50M
Preheat oven to 325°F / 160°C.In a pan, bring water, orange juice and honey to a boil.Remove from heat and add teabags, cover and steep 5 min.Press teabags, remove and cool liquid mixture.In a bowl, mix flours with salt and baking soda. Set aside.In another bowl, beat sugar and butter until fluffy, about 3 min.Add eggs one at a time, beating thoroughly after each one.Blend in flour mixture and liquid mixture.Stir in currants and walnuts.Pour batter into a greased 9 x 5 x 3 in. (22 x 12 x 7 cm) loaf pan.Bake 60-75 min or until a toothpick inserted in the centre comes out clean.Cool 10 min before turning out.
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1 cup (250 mL) water 1/4 cup (60 mL) orange juice 1/3 cup (80 mL) liquid honey 5 teabags 1 3/4 cups (430 mL) all-purpose flour 1 cup (250 mL) whole wheat flour 2 tsp. (10 mL) baking soda 1/2 tsp. (125 mL) Salt 1/2 cup (125 mL) sugar 1/4 cup (60 mL) butter 2 egg 1 cup (250 mL) currants 1 cup (250 mL) chopped walnuts
Currant Tea Bread

Currant Tea Bread

Rate this recipe
2 Votes
8
slices
0:20
Preparation
1:20
COOKING
1:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    water
  • 1/4 cup
    (60 mL)
    orange juice
  • 1/3 cup
    (80 mL)
    liquid honey
  • 5
    teabags
  • 1 3/4 cups
    (430 mL)
    all-purpose flour
  • 1 cup
    (250 mL)
    whole wheat flour
  • 2 tsp.
    (10 mL)
    baking soda
  • 1/2 tsp.
    (125 mL)
    Salt
  • 1/2 cup
    (125 mL)
    sugar
  • 1/4 cup
    (60 mL)
    butter
  • 2
    egg
  • 1 cup
    (250 mL)
    currants
  • 1 cup
    (250 mL)
    chopped walnuts
Imprimer ma sélection

Preparation

Preheat oven to 325°F / 160°C.

In a pan, bring water, orange juice and honey to a boil.

Remove from heat and add teabags, cover and steep 5 min.

Press teabags, remove and cool liquid mixture.

In a bowl, mix flours with salt and baking soda. Set aside.

In another bowl, beat sugar and butter until fluffy, about 3 min.

Add eggs one at a time, beating thoroughly after each one.

Blend in flour mixture and liquid mixture.

Stir in currants and walnuts.

Pour batter into a greased 9 x 5 x 3 in. (22 x 12 x 7 cm) loaf pan.

Bake 60-75 min or until a toothpick inserted in the centre comes out clean.

Cool 10 min before turning out.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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