Teabreads

Appears in
Katie Stewart’s Cookbook
Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

  • About
Teabreads are made using self-raising or plain flour and a chemical raising agent. The fat is rubbed in with the fingertips so there’s no tiresome creaming of the butter and sugar. Teabreads are nice alternatives to plain bread, but not so rich as cake.
  • Use loaf tins in preference to deeper bread tins for baking. Loaf tins come in two standard sizes, a large 9×5×3 inch (22.5×12.5×7.5cm) tin and a small 8×4×2 inch (20×10×5cm) tin. These tins make teabreads that are an attractive shape and size.
  • Test teabreads as you would a cake. Slip a skewer between bread and tin for a moment to warm it, then push it into the centre of the bread. When pulled out the skewer should be clean. When baked the top will be firm and the sides will have shrunk away from the tin.
  • Bake teabreads the day before and they will slice without crumbling. Wrap cooled teabreads in kitchen foil and you will find they keep for about 1 week. Serve them sliced and buttered for children’s teas or for packed lunches and picnics.