Tea Bread
Serves: Makes 1 (9-inch) loaf
Ingredients
- ¾ cup 2% milk
- 1 Luzianne Iced Tea cup-size tea bag
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs
- ¾ cup butter, melted and cooled
- ¼ cup honey
Instructions
- Preheat oven to 350°. Spray a 9x5-inch loaf pan with nonstick cooking spray.
- In a small saucepan, heat milk and tea bag over medium-high heat until milk is steaming. Remove from heat, and let stand for 10 minutes; discard tea bag.
- In a large bowl, whisk together flour, baking powder, and salt. In a medium bowl, whisk together milk, eggs, butter, and honey. Stir milk mixture into flour mixture just until combined. Pour batter into prepared pan.
- Bake for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
Notes
Lavender Tea Bread—Use an English breakfast tea bag in place of regular tea. Prepare batter as directed, and stir 1 teaspoon organic dried lavender into batter.
Lemon-Almond Tea Bread—Use a lemon tea bag in place of regular tea bag. Prepare batter as directed, and stir ½ cup toasted sliced almonds, ½ teaspoon lemon zest, and ¼ teaspoon almond extract into batter.
Green Tea Bread—Use a green tea bag in place of regular tea.
Lemon-Almond Tea Bread—Use a lemon tea bag in place of regular tea bag. Prepare batter as directed, and stir ½ cup toasted sliced almonds, ½ teaspoon lemon zest, and ¼ teaspoon almond extract into batter.
Green Tea Bread—Use a green tea bag in place of regular tea.
