Earl Grey Lavendar Tea Bread Recipes

Steps:

• Cut open tea bags and place leaves in a tea strainer. Steep in boiling water for 10 minutes. Let tea cool.
• Pour cooled tea into a bread machine. Add bread flour, sugar, yeast, and salt in the order recommended by the manufacturer. Run White Bread cycle. Add the butter when the machine beeps, about 15 minutes into the kneading stage.
• Remove loaf from the machine after the cycle is done, about 3 hours.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Steep Earl Grey tea bag in hot milk in a bowl.
• Mix sugar and butter together in a large bowl. Mix in egg. Remove tea bag from hot milk; add milky tea mixture to batter. Add flour, baking powder, baking soda, and lavender; mix dough until well combined.
• Drop dough by rounded spoonfuls onto ungreased cookie sheets.
• Bake in the preheated oven until edges are light brown and set, 10 to 12 minutes. Let cool 10 minutes.
• While cookies are cooking, stir lemon juice and water together in a small bowl. Add sugar, lavender, and lemon zest and stir until combined. Brush or spoon glaze onto cooled cookies.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5 inch loaf pan.
• Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly.
• In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg until the mixture is light and fluffy. Combine the flour, baking powder, and salt; stir into the creamed mixture alternately with the milk and lavender until just blended. Pour into the prepared pan.
• Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the crown of the loaf comes out clean. Cool in the pan on a wire rack.

Steps:

• Preheat the oven to 170C/335F and grease line a loaf tin with grease proof paper.
• Strongly brew 400ml of Earl Grey tea and the dried lavender. After 15 minutes add 300ml of this to a saucepan on medium heat.
• Add mixed fruits to the pan, bring to the boil then down to a simmer. Stir in the sugar until dissolved then take the pan off the heat.
• Measure out the dry ingredients into a mixing bowl and briefly mix to combine.
• Beat the eggs then add them to the fruit-tea mixture along with the orange zest and stir to combine.
• Add the dry ingredients to the fruit mixture a little at a time, stirring to incorporate until there are no floury streaks running through.
• Scoop the batter into the lined loaf tin and level off with a spatula before baking for 50-55minutes.