Welsh Tea Loaf

This rich, dark and moist quick bread is delicious for breakfast or as an afternoon snack with coffee or tea.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

Step: 2

Combine water and raisins in a medium saucepan. Bring to a boil over high heat. Reduce heat to low and simmer for 2 minutes. Remove from heat, stir in baking soda and let cool.

Step: 3

In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in molasses, vanilla and salt. Stir in flour and then beat in raisin mixture until well combined. Spoon batter into prepared pans.

Step: 4

Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 50 to 60 minutes. Cool in pans on a wire rack. Serve at room temperature.

Per Serving: 336 calories; protein 4g; carbohydrates 47.8g; fat 14.8g; cholesterol 64.5mg; sodium 377.8mg.

The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which not always getting bigger as well as white bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s 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 work it yesterday , then finish it off the next day.