I’ve been baking a fair amount lately, and that means some experimentation. Some works, more doesn’t.
Well, count this as a success: tea bread. Infuse bread with the aroma of your favourite loose leaf tea for a smooth flavour that isn’t overpowering.
The bread recipe I use calls for a cup of water. I replaced that with a cup of Green Chai tea. I made sure that it had cooled before mixing it in, as I didn’t want to kill the yeast. I then added the soaked tea leaves and a dash (1/3 tsp) of baking soda to disarm the tea’s bitterness. Amorphous blob shape aside, it turned out real nice.
The tea infusion worked well with pizza dough as well. I used it in a folded pizza that was stuffed with ground beef, grilled peppers, onions, mushrooms and topped with BBQ sauce and cheese.
I also made chocolate baked doughnuts over the weekend using a recipe from Mama’s Gotta Bake. I screwed up the glaze portion (too much milk), so I threw in icing sugar and cocoa powder to make up for it. It worked. It tasted like miniature chocolate cake, and there’s nothing wrong with that!
I also got together with a friend last week for some de-stressing pie making. Blueberry.
