Best 5 West Cumberland Tea Bread Recipes

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In the realm of teatime treats, West Cumberland Tea Bread stands out as a beloved classic from the heart of Cumbria, England. This delectable bread has captured the hearts of many with its moist, dense texture, and the perfect balance of sweetness and spice. Its distinct flavor profile is attributed to a unique blend of ingredients, including currants, sultanas, and a touch of mixed spice. Join us on a culinary journey to discover this traditional treasure, as we delve into the secrets behind its exquisite taste and share not just one, but a collection of irresistible West Cumberland Tea Bread recipes that will tantalize your taste buds. From classic variations to contemporary twists, our comprehensive guide will equip you with the knowledge and inspiration to recreate this iconic bread in the comfort of your own kitchen. Whether you prefer a simple yet satisfying loaf or an indulgent version studded with nuts and dried fruits, we have a recipe that will suit your cravings. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking adventure together!

Let's cook with our recipes!

CUCUMBER TEA SANDWICHES



Cucumber Tea Sandwiches image

Provided by Valerie Bertinelli

Categories     appetizer

Time 25m

Yield 18 tea sandwiches

Number Of Ingredients 10

1 stick (4 ounces) salted Irish butter, such as Kerrygold, at room temperature
2 tablespoons chopped fresh parsley
1 tablespoon chopped chives
1 tablespoon finely minced shallot
1 teaspoon lemon zest plus juice of 1/2 lemon
12 slices brioche bread (1/2-inch slices), crusts removed
24 thin lengthwise slices Persian cucumber (1/4-inch slices)
Kosher salt
3 to 4 small red radishes, thinly sliced into rounds
1 cup frisee, broken into small pieces

Steps:

  • In a small bowl, mix together the butter, parsley, chives, shallot and lemon zest.
  • Lay the bread slices out on a clean work surface. Spread 2 teaspoons of the compound butter over each slice of bread. Trim the cucumber slices so that they are the length of the bread slices. (Save the scraps for salads.) Lay 4 pieces of cucumber across 1 slice of buttered bread--it is okay if the cucumbers overlap. Repeat on 5 more slices of bread. Season the top of the cucumbers lightly with salt. Next, add a single layer of radishes over the cucumbers, about 12 rounds per slice of bread.
  • Toss the frisee with the lemon juice and a pinch of salt. Divide the frisee evenly over the radishes. Top the frisee with the remaining 6 slices buttered bread. Cut each sandwich into thirds with a serrated knife to make small rectangles. Serve immediately.

BLUEBERRY TEA BREAD



Blueberry Tea Bread image

When you're looking for a "berry" impressive treat, turn to this recipe.-Dorothy Simpson, Blackwood, New Jersey

Provided by Taste of Home

Time 1h15m

Yield 1 loaf.

Number Of Ingredients 10

2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1-1/2 cups fresh or frozen blueberries
1 teaspoon grated orange zest
2 large eggs
1 cup whole milk
3 tablespoons vegetable oil
Whipped cream cheese, optional

Steps:

  • In a bowl, combine flour, sugar, baking powder and salt. Stir in blueberries and orange zest. In another bowl, beat eggs; add milk and oil. Stir into dry ingredients just until moistened. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely. Serve with cream cheese if desired.

Nutrition Facts : Calories 154 calories, Fat 4g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 128mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

WEST CUMBERLAND TEA BREAD



West Cumberland Tea Bread image

My Nanna used to make this for afternoon tea. She would serve it buttered and for Christmas and New Years it was served buttered with Rum Butter as a special treat. For the mixed dried fruit you can either use one or a combination of sultanas, raisins, currants and mixed peel. Glace cherries are also nice. This cake is moist and keeps well. It's good for picnics, camping, lunchboxes and pot lucks.

Provided by Pearlesyarn

Categories     Breads

Time P1DT1h15m

Yield 1 2lb loaf, 16 serving(s)

Number Of Ingredients 7

12 fluid oz tea
12 ounces mixed dried fruit
10 ounces self raising flour (or plain flour and 1 teaspoon baking powder)
1 teaspoon mixed spice
1 pinch salt
1 egg
4 ounces light brown sugar

Steps:

  • The day before you bake the tea bread place the mixed dried fruit into your mixing bowl and cover with the tea. Soak the fruit overnight.
  • The next day add all the other ingredients to the soaked fruit and mix well.
  • Pour the mixture into a greased and lined 2lb loaf tin and bake in the top oven of the Aga with the grid shelf on the oven floor and the cold plain shelf above for about 1 hour but check after about 45 minutes. A skewer inserted should come out clean.
  • Turn the tea bread out onto a baking rack to cool.
  • Serve sliced and buttered (optional) with a cuppa.
  • For conventional ovens the temperatures are gas mark 3 or 170 degrees centigrade and cooking time will probably be 1 hour 15 mins to 1 hour 30 minutes.

Nutrition Facts : Calories 153.1, Fat 0.6, SaturatedFat 0.1, Cholesterol 11.6, Sodium 20.4, Carbohydrate 35.4, Fiber 2.2, Sugar 6.9, Protein 2.9

LEMON TEA BREAD



Lemon Tea Bread image

Learn how to make Lemon Tea Bread. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.

Provided by Southern Living Test Kitchen

Time 1h15m

Yield Makes 1 (8-inch) loaf

Number Of Ingredients 11

1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons lemon rind, divided
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon granulated sugar

Steps:

  • Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
  • Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon rind. Spoon batter into greased and floured 8- x 4-inch loafpan.
  • Bake at 350° for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.
  • Stir together powdered sugar and lemon juice until smooth; spoon evenly over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon lemon rind and 1 tablespoon granulated sugar; sprinkle on top of bread.
  • Lemon-Almond Tea Bread: Stir 1/2 teaspoon almond extract into batter. Proceed as directed.

COUNTRY WHITE BREAD



Country White Bread image

Anytime is the right time for a comforting slice of homemade bread. These loaves are especially nice since the crust stays so tender. This white bread recipe is my husband Nick's favorite. He makes most of the bread at our house. -Joanne Shew Chuk, St. Benedict, Saskatchewan

Provided by Taste of Home

Time 45m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 7

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
1/2 cup sugar
2 teaspoons salt
2 large eggs, room temperature
1/4 cup canola oil
6-1/2 to 7 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, oil and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Divide in half and shape into loaves. Place in 2 greased 9x5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°., Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 125 calories, Fat 2g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 226mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

  • To ensure a moist and fluffy tea bread, use fresh, high-quality ingredients.
  • Follow the recipe's instructions carefully, paying attention to the order in which ingredients are added.
  • Do not overmix the batter, as this can result in a tough bread.
  • Use a loaf pan that is the appropriate size for the recipe.
  • Bake the bread until a toothpick inserted into the center comes out clean.
  • Let the bread cool completely before slicing and serving.

Conclusion:

West Cumberland tea bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or tea. With its simple ingredients and easy-to-follow instructions, this bread is a great choice for bakers of all skill levels. Whether you are looking for a classic tea bread recipe or something with a bit more flavor, there is sure to be a West Cumberland tea bread recipe that you will love.

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