Brown Butter Tea Loaf

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF). Grease a 20cm x 20cm tea loaf tin and line it with parchment paper.

   Tip: Use a non-stick tin for easier removal.

2. 2

   In a small saucepan, melt the unsalted butter over low heat. Continue cooking, stirring occasionally, until the butter turns golden brown and smells nutty.

   Tip: This process is called 'browning' the butter.

3. 3

   Remove the brown butter from the heat and whisk in the granulated sugar until well combined.

   Tip: This will help to balance the flavors.

4. 4

   In a large mixing bowl, combine the flour, yeast, and salt. Whisk until the yeast is dissolved.

   Tip: Make sure to get rid of any lumps.

5. 5

   Add the eggs one at a time, whisking well after each addition.

   Tip: Make sure to break down any egg white strands.

6. 6

   Whisk in the vanilla extract and strong black tea.

   Tip: The tea will add a nice depth to the loaf.

7. 7

   Pour the brown butter mixture into the dry ingredients and mix until a sticky dough forms.

   Tip: Use a rubber spatula to scrape the sides of the bowl.

8. 8

   Pour the dough into the prepared tea loaf tin and smooth the top.

   Tip: Make sure to get rid of any air pockets.

9. 9

   Cover the tin with a clean tea towel and let the dough rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.

   Tip: The dough is ready when it has puffed up and has a few wrinkles on the surface.

10. 10

    Preheat the oven to 180°C (350ºfF) again. Bake the tea loaf for 25 minutes, then cover with foil and bake for an additional 10-15 minutes, or until the loaf is golden brown.

    Tip: Use a skewer to check if the loaf is cooked through.