This week is bread week, and in true form I am indulging in all the bread possible whilst in France! Before I came a made a very British type of bread a tea cake! I replaced the dried fruit and mixed peel with dates and apricots for which are my two favourite dried fruits. The dates added a sticky almost treacle like favour.
- 500g Strong White Bread Flour
- 10g Salt
- 60g Caster sugar
- 10g instant yeast
- 1tsp Cinnamon
- 50g Unsalted butter
- 300ml Tepid Water
- 100g Dried Dates
- 100g Dried Apricots
- 1 eggs beaten
- First prepare all your dry ingredients; flour, sugar, salt, yeast, and cinnamon. Make sure to keep the salt and yeast separate.
- Add the butter and 3/4 of the water and mix together using a wooden spoon until comes together. You may need to add a little water.
- Knead together the dough for 5-10 minutes until forms a soft dough.
- Then place the dough in a well oiled bowl and leave to rise until doubled in size, in a warm place this can take about an hour.
- Line two baking trays with parchment or Teflon sheets.
- Chop the dates and apricots into small pieces.
- Add the dried fruit into the dough and knead again until well mixed.
- Divide the dough into 8 balls, roll the balls until 1cm thick. Brush with the beaten.
- Place on the baking trays and leave to rise until doubled in size again.
- Preheat the oven to 180 degrees Celsius.
- Bake the teacakes in the oven for 10-15minutes until golden. Leave to cool on a wire rack and then cut in half and toast to serve.