This bread offers the simple, comforting flavor of a traditional tea bread. It is slightly sweet, tender, and perfect for the morning hours when the house is still still.
The texture sits somewhere between a cake and a bread. Because it is baked in a ring mold or small Bundt pan, it develops a beautiful golden crust on all sides. The interior is soft and dense enough to hold a thick smear of salted butter or homemade preserves.
The secret to the texture is in the mixing. The batter should remain lumpy when it goes into the pan. If you smooth it out perfectly, the bread will become tough. Trust the process and leave the lumps alone. It is a humble recipe that turns basic pantry staples into a centerpiece for breakfast or afternoon tea.
The Recipe
Yields: 1 loaf | Prep time: 15 minutes | Cook time: 45 to 50 minutes
Ingredients
- 1/4 cup shortening
- 1/4 cup sugar
- 3 eggs, beaten
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
Instructions
1. Cream the Base In a large mixing bowl, cream the shortening until smooth. Gradually add the sugar, beating at medium speed with an electric mixer until the mixture is light and fluffy. This step incorporates air which helps the heavy batter rise. Stir in the beaten eggs and mix well until fully combined.
2. Prepare the Dry Mix In a separate bowl, combine the flour, baking powder, and salt. Stir them together to ensure the leavening is evenly distributed.
3. Combine Add a portion of the flour mixture to the creamed mixture, followed by a portion of the milk. Continue adding the flour and milk alternately, beginning and ending with the flour mixture. Stir just until the ingredients are combined. Do not overmix. The batter should look lumpy, not smooth. Overworking the flour at this stage will result in a tough loaf.
4. Bake Preheat your oven to 350°F (175°C). Grease a 6-cup Bundt pan or ring mold thoroughly to prevent sticking. Spoon the batter into the prepared pan. Bake for 45 to 50 minutes, or until a wooden pick inserted into the center comes out clean.
5. Cool Remove the bread from the oven. Let it sit in the pan for a few minutes before inverting it onto a wire rack to cool completely. Slice and serve.
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Golden Morning Tea Bread
This Golden Morning Tea Bread is a quiet, comforting loaf that sits somewhere between a cake and a bread. Baked in a ring mold for a beautiful crust, it relies on basic pantry staples like flour, eggs, and milk. An ad-free breakfast recipe from Willowgold Farms.
Instructions
Instructions
Cream the Base
-
In a large mixing bowl, cream the shortening until smooth. Gradually add the sugar, beating at medium speed with an electric mixer until the mixture is light and fluffy. This step incorporates air which helps the heavy batter rise. Stir in the beaten eggs and mix well until fully combined.
Prepare the Dry Mix
-
In a separate bowl, combine the flour, baking powder, and salt. Stir them together to ensure the leavening is evenly distributed.
Combine
-
Add a portion of the flour mixture to the creamed mixture, followed by a portion of the milk. Continue adding the flour and milk alternately, beginning and ending with the flour mixture. Stir just until the ingredients are combined. Do not overmix. The batter should look lumpy, not smooth. Overworking the flour at this stage will result in a tough loaf.
Bake
-
Preheat your oven to 350°F (175°C). Grease a 6-cup Bundt pan or ring mold thoroughly to prevent sticking. Spoon the batter into the prepared pan. Bake for 45 to 50 minutes, or until a wooden pick inserted into the center comes out clean.
Cool
-
Remove the bread from the oven. Let it sit in the pan for a few minutes before inverting it onto a wire rack to cool completely. Slice and serve.
