IRISH TEA BREAD RECIPES

Steps:

• In a small bowl, whisk the yeast and milk together. Leave it to bubble slowly in a warm spot 10 minutes, then whisk in the beaten egg.
• In a large mixing bowl or the bowl of a stand mixer, put the flour, cinnamon, clove, mace, salt, butter and sugar. Mix well, incorporating butter with fingertips (or paddle, if using mixer) until absorbed.
• Pour the yeast-milk-egg mixture into the flour mixture and stir with a wooden spoon (or dough hook, with mixer).
• When the dough begins to come together, add the raisins, currants, lemon zest and orange zest, then mix to combine. It will be somewhat sticky dough. Dust lightly with flour, turn out onto a floured surface and knead for a few minutes until the dough feels smooth. Pat dough into a rectangle.
• Butter a loaf pan and lay in the dough, pushing down so dough covers bottom of pan. Stretch plastic wrap loosely over pan and put in a warm place, covered with a kitchen towel, for about an hour, until doubled in size. Uncover.
• Heat oven to 350 degrees and center a rack in the oven. Bake loaf on the centered rack for 45 minutes, until well browned. Carefully tip the loaf out of the pan onto a cooling rack. To tell whether it's done, thump the bottom of the loaf with your fingertips; it should sound hollow. Let cool to room temperature before slicing, if possible.

Steps:

• Preheat the oven to Gas Mark 6, 200°C (400°F).

  Mix the flour, bread soda and salt together in a bowl. 

  Combine the egg with the buttermilk and honey then mix into the flour.  Add a little more buttermilk if the mixture is dry – it should be a soft dough. 

  Pour the dough into a lightly oiled loaf tin.  Sprinkle the sesame seeds or porridge oats over the top of the loaf if using. 

  Bake for 45-50 minutes.  To know when it is cooked simply tap the bottom of the loaf – it will sound hollow when it is fully cooked.

  Remove from the tin and wrap in a clean tea towel while cooling.  This will keep the crust soft.