Is there a tea blend more iconic than Earl Grey tea?
“Tea. Earl Grey. Hot.” Earl Grey is beloved among fans of science fiction as the favorite beverage of Captain Jean-Luc Picard, synonymous with Star Trek: The Next Generation. The robust, zesty black tea has made countless appearances in pop culture. It was also reportedly a favorite of the late Queen Elizabeth II. Who doesn’t love a cup of Earl Grey?
Enhance your afternoon tea experience with something savory!
- On a rainy afternoon, a hot cup of tea is welcome, but a hot cup of tea paired with a slice of freshly baked bread is divine. Have you ever heard of tea bread? If you replace the warm water in your favorite bread recipe with a cup of lukewarm tea, you can add complexity to the flavor and aroma of your bake.
What do I need to bake bread? Is it complicated?
- Many people think of baking bread as inherently difficult and time-consuming, but it doesn’t have to be. This bread recipe is easy, sophisticated, and delicious: the ideal recipe to treat yourself and impress your tea guests, without making a mess.
- With simplicity and afternoon tea in mind, this easy tea bread recipe consists of only essential ingredients that you probably already have in your pantry. Only one special piece of equipment is required to bake this bread: a Dutch oven. This makes it possible to bake your bread quickly at a very high temperature, which is essential for developing the perfect crispy crust.
Does this mean I can bake bread with any type of tea?
- While this recipe calls for Earl Grey tea, you can have fun experimenting with any type of tea. Some flavors hold up to baking better than others. We have tried NT94: Melange de Chamonix for a subtle aroma of cardamom and spice, ZK90: Hao-Ya ‘A’ Superfine Keemun to add a bit of color, TB75: Baker Street Afternoon Blend for a smoky nuance, and NF21: Blackcurrant Black Tea for a hint of fruity sweetness. The possibilities are endless!
If you start preparing the dough now, you will be enjoying hot, fresh, aromatic tea bread in just a few hours. There’s no time to waste. Let’s get started!
Kitchen Tools and Utensils:
- Large bowl (metal is ideal)
- Plastic wrap
- Kitchen towel
- Parchment paper
- Dutch oven (with lid)
INGREDIENTS
For the yeast:
- 1 packet of active dry or instant yeast (7g)
- 1 tsp sugar
- ½ cup lukewarm water
For the dough:
- 1 ½ cups white flour
- 1 ½ cups bread flour
- 2 tsp sugar
- 1 ½ tsp salt
- 1 tbsp oil plus extra for brushing
- 2–3 tsp of NT11: Extra Bergamot Earl Grey tea for steeping; plus 1 tbsp for adding to the dough
Steps:
- Steep the tea leaves for 5-10 minutes, then remove. It’s fine to oversteep the leaves for a strong concentrate. Set aside to cool.
- Empty the yeast packet into a large bowl and douse it in ½ cup warm water.
Please note: if the water is too hot, it will kill the yeast.
- Add 1 tsp sugar to the yeast mixture and set aside to bloom for 5 minutes. You will know that the yeast is beginning to work its magic when it is foamy and smells like sourdough.
- Add the white flour and bread flour to the mixture.
Please note: you can use 3 cups of white flour alone, but the texture will be softer and less chewy and crispy.
- Sprinkle 2 tsp sugar, 1 ½ tsp salt, and 1 tbsp oil across the top.
- Once the tea has cooled to a lukewarm temperature, add it to the bowl and mix gently with your hands until the ingredients are well combined and a sticky ball of dough forms.
- Brush the top of the dough with oil, cover bowl with plastic wrap, and let rise for 2-3 hours.
- While the dough rises, scoop about a tbsp of Earl Grey tea leaves and crush them into the consistency of a spice to disperse throughout your loaf. You can use a mortar and pestle, a plastic bag and rolling pin, or even your hands to accomplish this task.
- Place the Dutch oven inside your oven and preheat it to 450 degrees.
- When the dough has about doubled in size, it is time to fold and shape it! Turn out the dough on a lightly floured surface.
- Fold the dough about 10 times, developing the gluten, until you feel it growing tighter. Each time you fold the dough, sprinkle some tea leaves to distribute them evenly through the bread.
- When the crushed tea leaves have been added and the dough has a slightly elastic consistency, return it to the bowl and score the top with a knife.
- Cover the bowl with a kitchen towel and let the dough rise for 15 more minutes.
- Turn out the dough onto a piece of parchment paper.
- Very carefully, remove the Dutch oven from the hot oven. Lower the parchment paper into it and replace the lid. Return to the oven.
- Bake for 30 minutes. Then, remove the lid and bake until the crust turns golden and crispy, approximately 10 more minutes.
- Remove the bread from the oven to cool.
- Enjoy with a nice cup of Earl Grey!
Serving Suggestions:
- Toast the bread, if desired, and serve with jam or marmalade. We offer a wonderful assortment of jams, marmalades, and preserves, perfect for your tea bread!