Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Currant Tea Bread
2013-08-06
https://www.metro.ca/userfiles/image/recipes/pain-raisins-the-1999.jpg
PT20M
PT1H20M
PT1H50M
Preheat oven to 325°F / 160°C.In a pan, bring water, orange juice and honey to a boil.Remove from heat and add teabags, cover and steep 5 min.Press teabags, remove and cool liquid mixture.In a bowl, mix flours with salt and baking soda. Set aside.In another bowl, beat sugar and butter until fluffy, about 3 min.Add eggs one at a time, beating thoroughly after each one.Blend in flour mixture and liquid mixture.Stir in currants and walnuts.Pour batter into a greased 9 x 5 x 3 in. (22 x 12 x 7 cm) loaf pan.Bake 60-75 min or until a toothpick inserted in the centre comes out clean.Cool 10 min before turning out.
8
Metro
3
2
4
2
1 cup (250 mL) water
1/4 cup (60 mL) orange juice
1/3 cup (80 mL) liquid honey
5 teabags
1 3/4 cups (430 mL) all-purpose flour
1 cup (250 mL) whole wheat flour
2 tsp. (10 mL) baking soda
1/2 tsp. (125 mL) Salt
1/2 cup (125 mL) sugar
1/4 cup (60 mL) butter
2 egg
1 cup (250 mL) currants
1 cup (250 mL) chopped walnuts
Currant Tea Bread
8
slices
0:20
Preparation
1:20
COOKING
1:50
TOTAL TIME
Ingredients
-
1 cup
(250 mL)water
-
1/4 cup
(60 mL)orange juice
-
1/3 cup
(80 mL)liquid honey
-
5
teabags
-
1 3/4 cups
(430 mL)all-purpose flour
-
1 cup
(250 mL)whole wheat flour
-
2 tsp.
(10 mL)baking soda
-
1/2 tsp.
(125 mL)Salt
-
1/2 cup
(125 mL)sugar
-
1/4 cup
(60 mL)butter
-
2
egg
-
1 cup
(250 mL)currants
-
1 cup
(250 mL)chopped walnuts
Preparation
Preheat oven to 325°F / 160°C.
In a pan, bring water, orange juice and honey to a boil.
Remove from heat and add teabags, cover and steep 5 min.
Press teabags, remove and cool liquid mixture.
In a bowl, mix flours with salt and baking soda. Set aside.
In another bowl, beat sugar and butter until fluffy, about 3 min.
Add eggs one at a time, beating thoroughly after each one.
Blend in flour mixture and liquid mixture.
Stir in currants and walnuts.
Pour batter into a greased 9 x 5 x 3 in. (22 x 12 x 7 cm) loaf pan.
Bake 60-75 min or until a toothpick inserted in the centre comes out clean.
Cool 10 min before turning out.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
