Green Tea & Sultana Bread

A community recipe by Kiwifruit1

Not tested or verified by Nigella.com

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Introduction

This is a wonderfully soft sweet loaf with plump sultanas & a hint of green tea.

Ingredients

Makes: 1 x 700g loaf

Metric Cups

180 millilitres green tea
300 grams bread flour
5 grams salt
25 grams butter (melted)
25 grams sugar
5 grams fresh yeast
1 medium egg
110 grams sultanas
10 grams butter (chilled cut into cubes)
20 grams butter (melted for glazing)
4 ice cubes

6½ fluid ounces green tea
11 ounces bread flour
ounce salt
1 ounce butter (melted)
1 ounce sugar
ounce fresh yeast
1 medium egg
4 ounces golden raisins
ounce butter (chilled cut into cubes)
1 ounce butter (melted for glazing)
4 ice cubes

Method

Green Tea & Sultana Bread is a community recipe submitted by Kiwifruit1 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

The day before you are to make the bread boil 180ml of water & infuse 5 green tea bags. When water is lukewarm break the tea bags & empty the tea leaves into the water. Add 2 Tbsp of the tea to the sultanas to make them extra plump. Leave overnight.
In a bowl add tea, sugar, yeast, salt, flour, butter & egg. Mix together with a wooden spoon until it has formed a dough.
Tip onto a lightly floured bench & knead for 15 mins resting the dough every 3-4mins for 30 seconds until the it is elastic & smooth in consistancy. Add the sultanas & knead until they are combined.
Place dough into a lightly oiled bowl cover with plastic wrap & leave to rise in a warm place for 3/4 of an hour or until nearly doubled in size.
Knock back the dough by folding over onto itself & cover again, leave for a further half an hour.
Tip dough onto the bench & shape into a rectangle then place in a greased loaf tin and leave to prove for an hour.
Place a tray on the bottom shelf of the oven & preheat to 190c. With a razor blade cut a line down the middle of the loaf lengthways, about 1cm deep & place the cubes of chilled butter down the length of it. Place in the oven & toss the ice cubes into the heated tray, close the door quickly.
Bake for 20-25mins until golden in colour. Take out & brush the top with the melted butter.

The day before you are to make the bread boil 180ml of water & infuse 5 green tea bags. When water is lukewarm break the tea bags & empty the tea leaves into the water. Add 2 Tbsp of the tea to the golden raisins to make them extra plump. Leave overnight.
In a bowl add tea, sugar, yeast, salt, flour, butter & egg. Mix together with a wooden spoon until it has formed a dough.
Tip onto a lightly floured bench & knead for 15 mins resting the dough every 3-4mins for 30 seconds until the it is elastic & smooth in consistancy. Add the golden raisins & knead until they are combined.
Place dough into a lightly oiled bowl cover with plastic wrap & leave to rise in a warm place for 3/4 of an hour or until nearly doubled in size.
Knock back the dough by folding over onto itself & cover again, leave for a further half an hour.
Tip dough onto the bench & shape into a rectangle then place in a greased loaf tin and leave to prove for an hour.
Place a tray on the bottom shelf of the oven & preheat to 190c. With a razor blade cut a line down the middle of the loaf lengthways, about 1cm deep & place the cubes of chilled butter down the length of it. Place in the oven & toss the ice cubes into the heated tray, close the door quickly.
Bake for 20-25mins until golden in colour. Take out & brush the top with the melted butter.

Additional Information

This dough will seem a bit sticky but try not to add extra flour as the kneading & rising will help it disappear. The egg, sugar & butter will make this loaf brown very quickly so do not cook at a higher temperature than suggested.