Rosehip raisin bread recipe
Rosehip raisin bread
This quick and easy teabread makes an excellent addition to any lunchbox but is perfect at any time of day. Keep a loaf or two in the freezer for a quick snack. they thaw sufficiently to slice after about 10 minutes. Just put the slices into a warm oven, spread with butter and serve. There are lots of carbohydrates and energy from the raisins and complex starch in the wholemeal flour. (Makes enough for one 1.2 litre loaf tin.)
Rosehip tea bags: 6
Dark demerara sugar: 200g
Egg: 1 medium, beaten
Wholemeal self-raising flour: 250g
Soak the tea bags in 300 ml boiling water / Leave until cold then remove and discard the tea bags / Mix the tea with the other ingredients and leave in the fridge for at least 6 hours / Line the loaf tin with greaseproof paper / Pour in the bread mixture and bake at 180 degrees celcius/350 degrees fahrenheit/ gas mark 4 for 30 minutes / Turn out and cool on a wire rack.
Home-made teabread will impress guests who drop in for tea.
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