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Green Tea & Sultana Bread

A community recipe by

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.

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

Ingredients

Serves: 1

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
  • 6⅓ fluid ounce 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.

    Makes 1 x 700g loaf

    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.

    Makes 1 x 700g loaf

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