Toffee Tea Loaf

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 20cm (8-inch) loaf tin and line with parchment paper.

   Tip: For an even crisper crust, bake for an additional 5 minutes.

2. 2

   In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

   Tip: Make sure to sift the dry ingredients for an even texture.

3. 3

   In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

   Tip: For a richer flavor, use brown sugar instead of granulated sugar.

4. 4

   Stir in the toffee bits and strong black tea.

   Tip: Don't overmix the tea mixture, or it may become bitter.

5. 5

   In a separate bowl, whisk together the milk powder and unsalted milk. Add to the dry ingredients and mix until combined.

   Tip: If using, add a pinch of salt to balance the sweetness.

6. 6

   Gradually pour the wet ingredients into the dry ingredients and mix until just combined. Don't overmix.

   Tip: A slightly lumpy texture is okay, as it will help the loaf retain its moisture.

7. 7

   Pour the batter into the prepared loaf tin and smooth the top.

   Tip: Use a spatula or knife to create a decorative edge, if desired.

8. 8

   Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.

   Tip: If the top is too dark, cover the loaf with foil for an additional 5 minutes.

9. 9

   Remove from the oven and let cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

   Tip: For a more tender crumb, let the loaf cool completely before slicing.