We drink a lot of tea around here. I mean a lot. Several cups each per day. Alex prefers oolong and I tend to go with Earl Grey. It was only a matter of time before our love of tea and my love of baking joined forces.
Earl Grey is a black tea combined with oil of bergamont, which lends it its orangey flavor. Brewing the tea into the milk lends the bread a hint of earl grey while the orange syrup keeps it moist and citrusy.
earl grey infused orange bread
makes 1 loaf
3 bags of earl grey tea
1/2 cup whole milk
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
1 tablespoon orange zest, finely grated
3 large eggs
1 teaspoon pure vanilla extract
4 tablespoons fresh orange juice
4 tablespoons sugar
Heat the milk in a saucepan until it simmers. Pour it over the tea bags and set it aside to steep until the milk is cool. Preheat the oven to 350 degrees. In a small bowl, sift together the flour, baking soda, and salt and set it aside. In the bowl of a stand mixer use a paddle attachment to beat the butter, sugar, and orange zest on medium-high until fluffy. Add the eggs one by one, making sure they’re mixed in well before adding the next one. Add the tea-infused milk and vanilla extract. Slowly add the dry ingredients until everything is well mixed. Pour the batter into a greased and floured loaf pan and bake for 50 minutes or until a toothpick inserted comes out clean. While the bread is baking, combine the orange juice and remaining sugar in a saucepan and bring them to a boil over a medium heat. Stir until the mixture thickens slightly and creates a syrup. When the bread is done, let it cool for a few minutes before turning it out onto a cooling rack. Use a toothpick or a skewer to poke plenty of holes into the top of the bread and pour all of the syrup over the top of it. Let the bread cool completely for 2-3 hours before slicing.