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Marmalade Teabread
1
¾
cups
all-‐purpose
flour
5
tablespoons
brown
sugar
1
teaspoon
baking
powder
1
egg
¼
teaspoon
salt
¼
cup
orange
marmalade
1
¼
teaspoons
cinnamon
½
cup
milk
7
tablespoons
cold
unsalted
butter
Preheat
oven
to
325˚
Fahrenheit.
Line
a
one-‐pound
loaf
pan
with
parchment
paper
and
set
aside.
In
a
large
mixing
bowl,
whisk
together
the
flour,
baking
powder,
salt
and
cinnamon.
Cut
the
butter
into
small
cubes,
then
work
into
the
flour
mixture
until
dough
resembles
sand.
Stir
in
the
brown
sugar.
In
a
separate
bowl,
beat
the
egg
then
stir
in
the
marmalade
and
milk.
Add
this
mixture
to
the
dough
and
combine,
adding
more
milk
if
necessary
to
thin
out
the
dough.
Spoon
dough
into
prepared
pan
and
bake,
in
the
middle
of
the
oven,
for
about
1
hour
15
minutes,
or
until
a
cake
tester
comes
out
clean.
Start
checking
at
the
one-‐hour
mark,
to
prevent
the
cake
from
drying
out.
Cool
cake
in
its
tin
5
minutes,
then
turn
out
onto
a
rack
to
cool
completely.
Serves
8.
Adapted
from
Hilaire
Walden,
ed.,
“Marmalade
Teabread”
in
Traditional
British
Cooking
(London:
Hermes
House,
1997),
234.