Chocolate Tea Bread Food

CHAI TEA BREAD

Steps:

• Heat milk in the microwave for 1 minute. Steep 1 tea bag in the warm milk for 7 to 10 minutes. Whisk contents of the remaining tea bags into flour.
• Pour milk into a bread machine, discarding tea bag. Add egg yolk, butter, flour, sugar, yeast, and salt, in that order. Run Dough cycle.
• Remove dough from the machine after the cycle is done, about 90 minutes. Place on a floured surface and punch down gently. Divide dough into 3 equal parts and braid together. Tuck ends under.
• Place the braided loaf on a greased baking pan and cover loosely with a towel. Let rise in a warm place until doubled, about 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C).
• Whisk egg white with water to make egg wash. Brush egg wash over the loaf. Sprinkle decorator sugar on top.
• Bake in the preheated oven until golden brown, about 20 minutes.

ALMOND TEA BREAD

Steps:

• In a large bowl, combine almond paste and butter; beat until well blended. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, gently toss cherries and 1 tablespoon flour. Set aside., Combine the baking powder, salt, remaining flour; add to the creamed mixture alternately with milk, beating well after each addition., Spoon a sixth of the batter into each of two greased and floured 8x4-in. loaf pans; sprinkle layers with half of the fruit. Cover with another layer of batter and sprinkle with remaining fruit. Top with remaining batter; smooth with spatula. , Bake at 350° until a toothpick inserted in the center comes out clean, about 1-1/4 hours. Cool for 10 minutes before removing from pans to wire racks to cool.

GLAZED CHOCOLATE TEA BREAD

Steps:

• In a bowl, combine applesauce, shortening, eggs, water and sugar; beat on low speed for 30 seconds. Combine dry ingredients; add to applesauce mixture. Beat on low for 30 seconds. Beat on high for 2-1/2 minutes, scraping bowl occasionally. Fold in the chocolate chips and nuts. Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; drizzle over bread.

MARBLED CHOCOLATE TEA BREAD

Steps:

• Grease an 8" by 4" loaf tin and line the base and sides with greaseproof paper.
• Cream the butter and sugar together until pale and fluffy, then gradually add the eggs, beating well after each addition.
• Fold in the flour.
• Transfer half the mixture to another bowl and beat in the orange zest, juice and orange extract, if using.
• Break the chocolate into pieces, put into a small bowl and place over a pan of simmering water; stir until the chocolate melts.
• Stir into the remaining cake mixture with the cocoa powder.
• Put alternate spoonfuls of the two mixtures into the prepared tin, and use a knife to swirl through the mixture to make a marbled effect, then level the surface.
• Bake at 350°F for about 1¼- 1½ hours, until well risen and firm to the touch.
• Turn out onto a wire rack to cool.
• Serve cut into slices.

CHOCOLATE TEA BREAD

Steps:

• Preheat oven to 350.
• Grease and flour (I just use Pam) 2 loaf pans.
• In a large mixer bowl, combine flour, sugar, applesauce, cocoa powder, butter, water, eggs, baking soda, salt and vanilla.
• Beat at low speed 3 minutes, scraping bowl occasionally.
• Beat in pecans and chocolate chips.
• Pour into baking pans.
• Bake 45 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans on wire racks 10 minutes.
• Remove if desired.
• Cool breads completely.

CHOCOLATE TEA BREAD

Steps:

• Mix butter and sugar till fluffy.
• Add eggs.
• Beat til well blended.
• Mix dry ingredients, flour, cocoa,soda,salt,cinnamon.
• set side.
• To butter mixture, add banana, sour cream and the vanilla.
• Now mix in the dry ingredients.
• Fold in the nuts and chocolate chips.
• Pour into a greased bread pan.
• Bake 350 degrees for 55 minutes or till done.

MUMMY'S TEA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 9x5 inch loaf pan.
• Place the dates, sugar, salt, and butter into a bowl, and pour in the boiling water. Stir together and set aside to cool. Once cool, mix in the egg.
• Stir the flour, baking soda, and cream of tartar together in a bowl. Pour the raisin mixture over the flour mixture, and stir together until thoroughly combined. Mix in the vanilla extract and, if desired, walnuts. Pour batter into prepared loaf pan.
• Bake in preheated oven until knife inserted in center comes out clean, about 1 hour 15 minutes. Cool in pan 10 minutes before turning out onto a rack to cool completely. Wrap in aluminum foil and store in the refrigerator.

CHOCOLATE-PEAR TEA BREAD

Steps:

• Position an oven rack in the center of the oven and preheat the oven to 350°.
• Lightly butter a 9 x 5 x 3 inch loaf pan.
• Line the bottom of the pan with parchment paper or waxed paper.
• In a bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, beat the butter and brown sugar with an electric mixer set on high speed until light and fluffy, about 3 minutes.
• One at a time, beat in the eggs, scraping down the sides of the bowl as needed.
• Mix in the applesauce and vanilla.
• With the mixer on low, gradually beat in the flour mixture; mix just until smooth, scraping down the bowl as needed.
• Fold in the pears and chocolate chips.
• Spread the batter in the prepared pan.
• Bake until a pick inserted in the center of the cake comes out clean, about 1 hour.
• Let cool in pan on a wire rack for 10 minutes.
• Invert the cake onto the rack and unmold.
• Remove the paper, turn the loaf right side up, and let cool completely.