* Exported from MasterCook *
Apricot Lemon Tea Bread
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Fruits Low Fat
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Amount Measure Ingredient -- Preparation Method
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1 1/4 cups 2% low-fat milk
4 English Breakfast tea bags
1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup sugar -- divided, plus
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg -- beaten
1/4 cup canola oil
1 tablespoon lemon juice
2 teaspoons finely grated lemon peel
1/2 cup dried apricots -- chopped
This hearty not-too-sweet bread is perfect for breakfast toasted and
spread with butter or cream cheese.
1. Preheat oven to 350F. Grease bottom of a 9 x 5" loaf pan.
2. In a small saucepan, heat milk over med heat until hot but not
boiling; remove from the heat until hot but not boiling; remove from
heat and add tea bags. Cover and let steep 6 - 7 min; remove tea
bags, gently squeezing out milk, and discard bags. Let cool.
3. In a med bowl, stir together flours, 3/4C sugar, baking powder
and salt. In another med bowl, combine the egg, oil, lemon juice and
1C cooled milk tea. (Mixture will curdle slightly.) Add egg mixture
to dry mixture stirring just until moistened. Fold in lemon peel and apricots.
4. Spoon batter into prepared pan. Bake 50 - 55 min, until a
wooden toothpick inserted near center comes out clean.
5. Meanwhile, stir remaining milk tea with 2T sugar. While bread
is still in pan, brush tea-sugar mixture over top of loaf. Let cool
in pan 10 min then remove to wire rack.
Serves 16
Source:
"Relish.com"
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Per Serving (excluding unknown items): 142 Calories; 4g Fat (26.5%
calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber;
15mg Cholesterol; 109mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.