There are many recipes for Victorian tea bread, but they typically include ingredients such as flour, sugar, eggs, butter, and milk. These ingredients are combined to form a dough, which is then baked in a loaf pan. The finished bread is often decorated with dried fruit, nuts, or spices.
DIRECTIONS: Dissolve yeast cake (or active dry yeast) in 3/4 cp luke warmmilk.
Put in mixing bowl 1 cp flour, 1t white sugar, add dissolved yeast.
Beat for few minutes (until smooth) and let rise (rest for 20 min).
Thenadd 3 cps luke warm milk to batter, 1 1/2 cps white sugar, 1T salt, 2 eggs(beaten), 3/4 cp melted butter.
Beat for few min.
Add 3 cps flour, mixwell.
Add 6-8more cps flour gradually and another 1/3 cp butter to makesoft, but kneadable dough.
Knead for 8-10 minutes.
Add 1 1/2 cp raisins andsome maraschino cherries.
Put into greased tins (loaf pans), let rise forabout 90 min.
under damp kitchen towel.
Spread with butter and sprinklewith white sugar.
Bake at 350! for about 1 hour.
NOTE: This recipe producesa lovely, semi-sweet, cake-like bread which is delicious lightly toastedand served with butter or preserves with Devonshire cream.