Mummys Tea Bread

This is my mother’s recipe, a bread she always made at Thanksgiving and Christmas to be used for tea sandwiches with a cream cheese filling. But it may also be eaten on its own like a cake. Because it is so delicious yet simple to put together, it makes a great food gift or potluck contribution. Substitute raisins for dates, if you wish.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 9x5 inch loaf pan.

Step: 2

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.

Step: 3

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.

Step: 4

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.

Per Serving: 353 calories; protein 5.5g; carbohydrates 65.1g; fat 9.1g; cholesterol 20.6mg; sodium 320.4mg.

The quality of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.

To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.