This Tea Loaf is Paul's interpretation of the signature challenge in the Sweet Dough episode of Season 2 of The Great British Baking Show. It is explained in further detail by Paul in Season 2 Masterclass: Part 3.
Prep time: 2+ Hours
Cook time: 10-30 Minutes
- 400g (14oz) strong bread flour, plus extra for dusting
- 1½ tsp salt
- 40g (1½oz) caster sugar
- 40g (1½oz) butter, softened, plus extra for greasing
- 10g (¼oz) fast-action dried yeast
- 120ml (4fl oz) milk
- 50g (1¾oz) sultanas
- 60g (2¼oz) glacé cherries
- 1 tsp ground cinnamon
- 3 oranges, zest only
- To serve
- 200g (7oz) icing sugar
- butter, to taste
- Put the flour, salt, sugar, butter, yeast, milk and 120ml (4fl oz) of water into a bowl and mix together with your hands.
- When all the flour has been incorporated, tip the dough onto a lightly floured work surface and knead until smooth and pliable.
- Return the dough to the bowl, cover with cling film and set aside to rest for an hour.
- Add the sultanas, cherries, cinnamon and orange zest to the dough and, using an electric mixer or your hands, work it in well.
- Shape the dough into a sausage shape by flattening out the dough and rolling it up.
- Put the dough on a greased baking tray. Slide the baking tray inside a plastic bag, to protect the dough from drafts, taking care not to allow the plastic bag to touch the top of the loaf. Leave to rise for an hour.
- Preheat the oven to 425F.
- Bake the dough for 25-30 minutes, then transfer to a wire rack to cool.
- While the loaf is cooling, make the water icing. Tip the icing sugar into a bowl, add a little water and mix well to form a paste. Gradually add more water until the icing is just thick enough to coat the back of a spoon.
- Drizzle or spread the icing over the top of the tea loaf. Cut into slices and eat with lashings of butter.
Tips/TechniquesNote: This recipe contains U.K. measurements and may require conversions to U.S. measurements. It has also not been professionally tested.