This crusty tea bread recipe was originally shared with us by the vegan blog, The Tea Guide, but we have updated it. I’ve also added options for baking this tea bread in your oven, if you don’t have a bread machine.
Crusty Tea Bread without a Bread Maker
Pour the slightly cooled tea into a mixing bowl. Add the yeast and let proof for 5 minutes. Add half of the flour and the salt, and stir to combine. Add the remaining flour, and knead the dough for 5 to 10 minutes. Cover and place in a warm location for 1 hour.
Punch the dough down. Grease and flour an 8×4-inch baking pan for the Small Loaf, or a 9×5-inch baking pan for the Large Loaf. Shape the dough into a loaf and place it in your prepare pan. Cover lightly and let rise until double in size, about 1 hour.
Bake at 350°F for 30 to 45 minutes, or until the bread is golden, crusty, and sounds hollow when tapped. Let the loaf cool for 5 minutes before removing it to a wire rack to cool completely.
Note: The picture is for the bread machine version. An oven-baked version won’t be as tall!
Special Diet Notes: Crusty Tea Bread
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
- ¾ cup extra-strong black tea, prepared using double amount of tea (cooled for 5 minutes)
- 2 cups all-purpose (can sub half white / half wheat flour)
- 1 teaspoon salt
- 1½ teaspoons active dry yeast
- 1-1/4 cups extra-strong black tea, prepared using double amount of tea
- 3 cups flour (unbleached, or a combination of unbleached and whole wheat)
- 1½ teaspoons salt
- 2¼ teaspoons active dry yeast
- Place all ingredients in the order listed in your bread machine / bread maker according to the manufacturer's instructions. Bake on the European bread cycle.