Ingredients

Scale

1 cup strong-brewed English Breakfast or black tea
1 cup mixed raisins (I used a mix of black, golden & craisins)
2 cups bread flour
1 cup whole wheat flour
2 Tablespoons butter, cut into small bits
2 Tablespoons sugar
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 Tablespoon active dry yeast
1 egg
1/2 cup milk

Instructions

Steep the tea, then let it cool to room temperature. Put the raisins in a bowl and pour the tea over. Let the raisins soak in the tea at least 4 hours or overnight. Drain the tea off, reserving it if needed for extra moisture in the bread.
Put the flours in a bowl with the butter. Using a pastry cutter or your fingers, mix the butter into the flours until there are no noticeable chunks left.
Put the flours with the rest of the ingredients in the bread machine and put it on the dough setting.
When the dough is near done, heat the oven to 170 F. and then turn it off. Oil an 8 – 10 inch cast iron pan and add the dough, smoothing it out to cover the pan. Brush the top with oil (or spray with cooking spray). Set the pan in the oven, cover with a clean towel, and let rise for about 40 minutes or until doubled in size.
Remove the towel and heat the oven to 350 F. Bake for 45 minutes or until the loaf sounds hollow when thumped on top. Check the loaf halfway through—if it is browning too much, cover with foil for the rest of the baking time.

Notes

Cook time doesn’t include rising time or bread machine dough time.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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