Crunchy-Topped Tea Bread

This recipe comes from the recipes around the world chapter and is apparently from Belgium..



I made this yesterday and didn’t start until the evening, it does take a bit of time so was quite late by the time it was ready!! Seems like quite an unusal recipe. First I mixed the yeast, flour and milk. I didn’t have fresh yeast but I used a yeast conversion calculator to work out I need half a teaspoon of dried yeast!!


I left it to rise for 45 minutes but didn’t look like too much had happened! I gave it a bit longer and still hadn’t risen much..


I added the rest of the milk, flour and eggs and attempted to beat, but it’s really thick and sticky so not very easy!


So the recipe says to roll it out onto a board, but there was no way I was going to be able to do that with this, it’s far too sticky. So I just poured it into the tin..


While that was left to rise I stated with the topping..


That all creams together and looks like breadcrumbs..


The dough did rise significantly at this stage, so I sprinkled over the topping and then into the oven..


After the full cooking time it was looking good, nicely golden and crunchy on top and had risen well..


Last night we had to try a slice warm from the oven with butter..

It is really soft inside although perhaps a touch doughy so maybe could’ve done with a bit longer in the oven, but despite that it’s really good! It’s like a sweet bread and the topping is brilliant!!


This morning once it had fully cooled I had a couple of slices with jam..


It still tastes really good, I did give it a few seconds in the toaster as it’s still a bit doughy. Overall though it’s a lovely tea bread, especially the topping!!

Would I make this again? Yes..


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