Jasmine Tea Bread Recipe
Ingredients
| Butter | 1/4 Cup (16 tbs) | |
| Brown sugar | 3/4 Cup (16 tbs), firmly packed | |
| Egg | 1 | |
| 1 teaspoon each grated lemon and lime peel | ||
| Orange peel | 1 Tablespoon, grated | |
| Flour | 3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| 1/4 teaspoon each cinnamon and ginger | ||
| 1 teaspoon each baking powder and soda | ||
| 3/4 cup tangerine or orange juice | ||
| 1/2 cup steeped jasmine tea | ||
| Blanched almonds | 1/2 Cup (16 tbs), coarsely chopped | |
Directions
Cream butter and brown sugar; beat in egg and grated peels.
Sift flour, measure, then sift again with salt, cinnamon, ginger, baking powder, and soda.
Add dry ingredients to the creamed mixture alternately with the tangerine juice and tea.
Stir in almonds.
Spoon into greased 9 by 5-inch loaf pan.
Bake in a moderate oven (350°) for 50 minutes, or until lightly browned and a toothpick when inserted in the center comes out clean.
Cool on rack; cut in thin slices.
Sift flour, measure, then sift again with salt, cinnamon, ginger, baking powder, and soda.
Add dry ingredients to the creamed mixture alternately with the tangerine juice and tea.
Stir in almonds.
Spoon into greased 9 by 5-inch loaf pan.
Bake in a moderate oven (350°) for 50 minutes, or until lightly browned and a toothpick when inserted in the center comes out clean.
Cool on rack; cut in thin slices.
Chef
