Teacake

By nichc

A cross between a bagel and an English muffin with dried fruit in it. A great toasted breakfast treat.

Ingredients

• 2 tablespoons butter, cut into small pieces
• 3 1/2 cups white bread flour
• 1 envelope active dry yeast
• 1/4 cup superfine sugar
• 1 teaspoon salt
• 1 1/4 cups lukewarm milk
• 1/2 cup dried fruit
• 1 - 2 tablespoons honey

Preparation

Step 1

Grease several cookie sheets and set aside. Sift flour into large bowl. Stir in dried yeast, sugar and salt. Add butter and rub it in with fingertips until mixture looks like breadcrumbs. Add milk and mix to form soft dough.

Knead dough on lightly floured surface for 5 minutes. (or use an electric mixer with dough hook if available). Place dough in a greased bowl, cover and let rise in a warm place for 1 to 1 1/2 hours or until dough has doubled in size.

Knead dough again for a few minutes and knead in fruit. Divide dough into 12 circles and place on prepared cookie sheets. Cover and let stand for another hour or until springy to the touch.

Bake in oven preheated to 400 degrees for 20 minutes. Transfer teacakes to wire rack and brush with honey while they are still warm. Let cool before splitting in half and toasting.

Per cake:
197 calories, 11g sugar, 6g protein, 39g carbs, 3g fat, 2g sat fat