|'So, we're going to make the Sugar, Honey, Ice Tea bread. |
Put the first letter of each word together and you'll get the joke.'
Anyhow, I was quite keen to make our own iced tea for this, but Dan was insistent that we should use the Lipton's Ice Tea that he likes to drink. The peach flavoured version was the only one in the shop when we went looking, so that's what we used. (It is very delicious stuff. I prefer the lemon flavour chilled to nearly ice on a very hot day.) I'm sure there are other brands.
I used Paul Hollywood's excellent cholla recipe from How To Bake for the quantities.
500g strong bread flour
10g caster sugar
15g runny honey
10g quick yeast
30g butter, softened
2 eggs, beaten
230 ml Lipton's peach ice tea
The usual thing:
- flour in large bowl
- add salt, sugar and honey on one side of the bowl
- add yeast on other side of bowl
- add butter and eggs into well in the middle of the flour
- add half the ice tea, begin mixing in using a circular motion with your hand, and keep adding ice tea just until you have a lumpy dough that is not soggy - you may not need all the liquid; you may need more.
You'll be relieved to know that the loaf did not live up to its name. Instead, it turned out to be a wonderfully well-risen, crusty loaf. As you'd expect from a brioche-type recipe, the crumb was soft and properly delicious. It never ceases to amaze me how the original flavour of any liquid that goes into bread tends to disappear in the baking. If I hadn't known about the peach flavour I don't think I would have noticed it, although it was definitely very slightly there. This improved the bread for Dan, though not for me. If I were to make this recipe for myself I think I'd use sweetened Earl Grey with lemon for the ice tea.
No surprise on the thumbometer.