Monday, April 27, 2015

Chamomile Tea Loaf Recipe

Ready for the best Tea Loaf ever? This Chamomile Tea Loaf uses the Tea Infused Butter method recently provided. If you've ever tried making a tea flavored baked good you already know how the results lack the full flavor and aroma intended from the tea. Lack no more, using the Tea Infused Butter in this Chamomile Tea Loaf will provide enough evidence that you'll always some Tea Infused Butter in the fridge. Enjoy this Chamomile Tea Loaf recipe provided below.
For the Loaf
  • 2 Sticks Unsalted Butter, plus 2 tablespoons
  • 1/3 Cup + 2 Teaspoons Chamomile Tea
  • 3/4 Cup Evaporated Cane Sugar, plus a bit extra for sprinkling
  • 2 Large Eggs
  • 2 3/4 Teaspoons Baking Powder
  • 1/2 Teaspoon Table Salt
  • 2 Cups All-Purpose Flour
  • 1 Cup Milk
  • 1 1/2 Teaspoon Vanilla bean paste, or extract
  • Zest of 1 Lemon 
  • Sliced fruit for garnish, optional
 Minneola & Honey Whipped Cream
  • 1 cup heavy cream
  • 4 tablespoons minneola juice
  • 4 teaspoons honey
Pre-heat oven to 350 F and position rack in the center. Grease and lightly flour pan, tapping out excess. Line loaf pan with a piece of parchment paper, lay the paper across the width of the pan, letting a bit hang over.
In a medium sauce pan melt butter on low heat. Once melted add in chamomile and let steep on very low heat for about 5 minutes (do not let boil). Remove from heat and pour through a fine mesh sieve and into a separate bowl. Check butter to make sure you have 3/4 cup (see note above).
If a bit under simply melt a little more butter until you have 3/4 cup. Place butter in refridgerator to firm up before using.
In a medium bowl whisk together flour, baking powder, salt, and set aside
In a large bowl beat fitted with paddle attachment, beat butter and sugar together until light and fluffy, about 3 minutes. Beat in eggs, one at a time, then add vanilla paste, and lemon zest.
In four additions, alternate adding the flour and milk into the butter and egg mixture, beginning and ending with the flour. After the last addition of flour, beat mixture until just combined.
Pour batter into prepared pan and place in the oven to bake fro 40-45 minutes, or until a skewer inserted into the center. Remove from heat and allow to cool in pan for 10 minutes then remove and place on a cooling rack to cool completely.
For the whipped cream, place all ingredients in a bowl and beat until medium peaks form. Once tea loaf has cooled, serve with a dollop of whipped cream, and fresh fruit.
SRC: Find this Chamomile Tea Loaf recipe and more at:

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