I can’t begin to count the number of times I have eaten tea bread in the past month. I have made it so many times that I probably would not eat any more bread till mid year. I also know that a lot of you are probably upset because it's taken me so long to upload the recipe, I need to make sure that every recipe I post is full proof and sometimes that takes quite some time.
Combine all the dry ingredients in the mixing bowl of an electric mixer. Using a whisk, stir until completely combined and connect the mixer. Using the knead attachment, turn the mixer to medium and add the water to the dry ingredients. Knead until there are no longer any flour bits, about 6 to 10 mins then add the margarine. Turn the mixer to medium high and knead for 25 mins or until you reach the window pane stage. Turn the mixer off and allow the bread dough to rest for 35 mins.
Lightly flour a clean work surface and place bread dough. Divide dough into 4 or 5 equal pieces then shape them into a ball. Working with one ball at a time, flatten the dough with your palms. Lift one side to the center and press down with fingers to seal. Lift the directly opposite side and do the same.
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Now bring the outer ends together and then pinch together to seal. Place the seam side (pinched edges) down on the work surface and roll the dough until it resembles a log about 7 inches long. Taper both ends so that the ends are thinner than the middle part and place shaped dough aside and continue working on the rest. Flour the work surface lightly if dough is sticking unto it.
Place a silicon mat on a baking tray and place a baking sheet on it. Arrange the loaves on the tray being sure to leave enough space between them so they have enough room to rise. Lift the baking sheet to create a ridge between each dough. This helps keep the shape and make sure they don't touch when they rise. Cover with a kitchen towel and let it proof on the kitchen counter for 10 hrs.
Sprinkle a bit of flour on the proofed bread and spread out the baking sheet again to remove the ridges. Place tray in the center rack and bake for 40 to 45mins. Cover top of the bread with foil if it starts to darken way too fast. Rotate the tray mid bake so that the part facing the back of the oven now faces the front of the oven.
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Allow to cool before slicing. That said I ate mine warm with a bit of butter so do whatever rocks your boat.Here you go, you asked for it and it is here. Our tea bread recipe is ready so sit back and enjoy. Hello sweet team, welcome back to my channel this sweet Adjeley. I am so excited to see you all today and I hope everyone is doing wonderfully well. In today’s video we will be making bread, and of course you can see our bread maker here. And we are making tea bread. We will start with the dough setting with our bread maker and then we will continue in our oven. The reason is because I got so many questions like can I use my bread maker of course that is what is for, also I will like to clarify something that I said in my sugar bread video, that double rising causes fermentation and fermentation causes your dough to become sour. Correction, when you add yeast water and sugar into flour the rising process is already a fermentation process, the over fermentation of dough is what cause it to be come sour. I was taught
That we do not double rise but there are other people that where taught differently, and I would like to respect everybody’s recipe. Because there are some amazing bread recipes on you tube, try them all and choose the one that best suits you, so I hope I have clarified this, so after listening I was like okay, that did not come out right.
In The Kitchen With My Kids and more. There is nothing I love ❤️ more than to watch other people enjoy my food most of all to be approved by my kids. Attending TEMASCO I took home economics and later attended the New York Restaurant School, But my creative channel is not just about food but much much more please…'Tea bread' in Ghana, is similar to the taste of a classic white loaf. Traditionally, Tea breads, are oblong shaped like mini baguettes, have a floured surface, pale in colour, soft and fluffy in texture.
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Most Ghanaians will only purchase fresh and soft bread (no day old or stale bread is appreciated). One will test the freshness and softness of the bread by touching (much to the annoyance of the hawker).
You're guaranteed freshly baked bread early in the morning, hence waking up at dawn, to grab the attention of a hawker passing by is a must (unless you have a bakery close by or a shop that stocks fresh bread).
Bread is relatively cheap to buy in Ghana, hence baking bread at home is not promoted. The varieties of bread in Ghana were limited to Baguettes, Brown bread, Tea bread, Butter bread, Sugar bread, Sweet buns , flat breads, flats breads with Zaatar (Inspired by the Lebanese residents in Ghana), during my childhood and teenage years.
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However inrecent times, the eating habits of Ghanaians are moving towards a healthier spectrum , hence there's an influx of healthy, whole meal , multi seeded breads etc (which are available in specialist bakeries) sprouting across the country.
When I first arrived in the UK, I purchased a loaf of bread from a supermarket and I didn't like the taste. It didn't taste natural and fresh to me (flavours I was accustomed to), hence I stopped buying bread, till I discovered my local bakery.
This week I'm paying homage to the typical Ghanaian (myself) who will only eat freshly baked bread, with either an omelette, Avocados, butter or jam.
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Using the dough hook of your mixer, add the lukewarm water and start from a medium setting (to avoid flour spilling everywhere) . Once the mixture is combined into a dough, increase the speed and whisk for 7-10 minutes or until you have a shiny soft dough (as shown below).
The dough will double up in size at this stage and might fuse into each other. (To avoid the dough touching , use a bigger baking tray).
Bake the bread for 20-25 minutes. The water will provide steam in the oven, which helps the dough to cook within, delay the browning process and give the bread a light crust .
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Find more inspiring recipes and watch how I made the Tea bread on my YouTube channel, 'Ndudu by Fafa' and don't forget to subscribe and share.
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