Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About
Even the most reluctant cook will find teabreads rewarding to bake. These mixtures require no tiresome creaming of fat and sugar, nor is yeast among the ingredients as the term ‘bread’ might imply. Teabreads are made using self-raising flour, or plain flour and a raising agent. They are more interesting than plain bread but not so rich as cake and are marvellous for children’s teas, when they can be served sliced and buttered. They are also very good for picnics.
Bake these breads the day before you want them, then they should slice easily and spread without crumbling. Use loaf pans in preference to bread tins. Loaf pans are not so deep, they make teabreads a more attractive shape and one which is better for slicing. Loaf pans come in two sizes – a larger approximately 23- by 13- by 7.5 -cm (9- by 5- by 3-in) pan and a smaller 18- by 10- by 5 -cm (7- by 4- by 2 -in) pan.