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This delicious soda bread is infused with breakfast tea. I used English Breakfast tea as that's what I have, but Irish would be more authentic... but I won't tell the Irish if you don't ;)
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Cube the butter and set it out to soften while you work. Preheat your oven to 400°F.
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Measure out 1 tbsp of breakfast tea leaves into a tea strainer—I used DavidsTea Organic English Breakfast.
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Heat the milk in a saucepan over medium heat.
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Once you notice small bubbles around the edge of the saucepan, the milk is hot enough.
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Pour the hot milk into a bowl with the tea leaves in the strainer. Let steep for 6 minutes. Take care not to over-steep or the final bread will be bitter.
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Remove the tea leaves and discard. Let the milk cool.
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As the milk cools, measure out the flours by lightly spooning them into the measuring cup and sweeping the top level.
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Add the baking powder, sugar, and salt.
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Whisk to combine.
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Rub the butter into the flour mixture, using your fingers, until the butter pieces are about the size of peas.
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Add the milk to the butter and flour mixture. Use your hands to bring the dough together and gently knead for a minute. Shape the mixture into an oval and place on a parchment lined baking sheet.
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Cut an X on top and bake at 400°F for about 20 minutes, until a toothpick inserted into the loaf comes out clean. Let cool on a wire rack.
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Serve with tea, butter, and jam—enjoy!
Ingredients
| 1 | Tablespoon DavidsTea Organic English Breakfast tea leaves |
| 1¼ | Cups milk |
| 1½ | Cups whole wheat flour |
| 1⅔ | Cups all-purpose flour |
| 1 | Tablespoon baking powder |
| 1 | Teaspoon salt |
| ¼ | Cups white sugar |
| 6 | Tablespoons butter |