Yorkshire Teacakes

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 Happy Easter Everybody! 
Yorkshire Teacakes are on the list of my “favorite things” so i thought I’d let you in on the recipe, so you can enjoy them too!  These fruit-filled tea-time treats are thought to be a refinement of the original medieval Manchét or “handbread” – a hand-shaped loaf made without a pan.  Serve them split & buttered, either warm from the oven or toasted.

Ingredients:

  • 1 & 1/4  cups Milk (plus extra for glazing)
  • 4 cups Flour
  • 1 teaspoon Salt
  • 3 tablespoons Sugar
  • 3 tablespoons Butter
  • 1 teaspoon rapid-rise Yeast
  • 1/4 cup Currants
  • 1/3 cup Raisins

Directions:

  1. Pour the milk into the bread machine pan. If the instructions for your machine specify that the yeast is to be placed in the pan first, then simply reverse the order in which you add the liquid and dry ingredients.
  2. Sprinkle the flour over, ensuring that it covers the milk completely. Add the salt, sugar and butter, placing them in separate corners of the bread machine pan. Make a shallow indention in the center of the flour (but do not go down as far as the liquid) and add the yeast.
  3. Set the bread Machine to the dough setting; use basic raisin dough setting (if available). Press Start. Add the currents and golden raisins when the machine beeps. If your machine does not have this facility, simply add the dried fruits 5 minutes before the end of the kneading period ends.
  4. Lightly grease two baking sheets. When the dough cycle has finished, remove the dough from the machine & place it on a lightly floured surface. Punch it down gently.
  5. Divide the dough into eight or ten portions, (depending on how large you like your Yorkshire Teacakes) and shape into balls. Flatten out each ball into a disk about 1/2 inch thick.
  6. Place the disks on the prepared baking sheets, about 1 inch apart. Cover them with oiled plastic wrap & set aside in a warm place for 30-45 minutes, or until they are almost doubled in size. Meanwhile, preheat your oven to 400 degrees(F)
  7. Bush the tops of each teacake with milk, then bake for 15-18 minutes, or until golden. Place onto a wire rack to cool slightly.
  8. To serve, split open while still warm & spread with butter, or let the teacakes cool, then split and toast them before adding butter. 

Cooks Tip: If you forget to add the fruit when making the dough, don’t worry. Just knead it in when you punch down the dough before shaping it.

Happy Baking & Bon Appétit!

Recipe from the book: Bread Machine: How to prepare and bake the perfect loaf by Jennie Shapter
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