I treat myself every Friday morning to the biggest Latte that Starbucks has to offer. I sometimes grab something to eat for my breakfast too. I saw this Luxury Fruit Bread the other day and was very taken with the idea. It was, indeed, delicious. It was shaped like a loaf but on closer inspection you could see that it was actually the top and bottom of a ‘bun’ that was shaped to look like a slice of bread. It was also not a Fruit Bread, Luxury or otherwise, but a Teacake. A toasted teacake, that staple of tea shops across the region!
So I made it my challenge this weekend to find a teacake recipe. Now I have to say right here and now that this teacake recipe is not the recipe for the Starbucks Luxury Fruit Bread. It’s close but it’s not quite there. This is a much lighter dough that the almost stodgy one in Starbucks. But this is still a delicious little thing and, in fact, I quite like the lack of heaviness. I think these are best eaten fresh out of the oven toasted over an open fire, but that’s because I have both an open fire and a set of toasting forks. I love toasting things on the fire. You can hear them toast! And you always get just the right level of toasting. However, I’m pretty certain that a grill or toaster would do just fine!
40g dried cranberries
2 tbsp water
215ml milk, warm
450g strong bread flour
1 tsp salt
7g sachet fast action yeast
– First put all of the dried fruits and the water in a small, microwave proof bowl. Mix a little to moisten. Microwave for 1 minute.
– In a jug mix the milk, egg and sugar together.
– In a large mixing bowl sift the flour, salt and yeast together.
– Rub in the lard with your fingers.
– Make a well in the centre of the flour and tip in the contents of the jug.
– Mix well until all combined.
– Turn out onto a floured surface and knead until smooth.
– Drain the fruits of any remaining liquid and lightly pat with kitchen paper. They should be moist but not wet.*
– Knead the fruits into the dough.
– Form the dough into a ball and place in a greased bowl. Cover with clingfilm and leave to rise in a warm place for 1 hour.
– Knock down the risen dough and knead a little.
– Heat the oven to gas mark 7 1/2. Place 2 baking sheets in the oven while it warms.
– Divide into 12 balls.
– Remove the warm baking sheets from the oven and grease lightly.
– Flatten each ball so it is about the size of your palm.
– Place the discs on the baking trays, leaving about 1″ between each.
– Bake for 10 minutes until just golden. (The lower tray may need about 3 minutes extra on the top rack.)
– Leave to cool for a few minutes then split and toast. Spread with butter and enjoy!
*I didn’t dry mine enough and the dough turned to goo. This is an odd dough in that a tiny bit of extra moisture makes it go really wet but then it only takes a bit of flour to take it back the other way. If your dough does go rather wet and sticks to everything then simply add a little more flour and knead in and it’ll come right again.