Interesting, especially the idea of replacing the water with tea. But I suspect the resulting bread lends itself more towards special and novelty applications. Did you ever stumble across a variant utilizing tea that works as a general purpose bread?
this post was submitted on 10 Jun 2023
15 points (100.0% liked)
A community for bread bakers!
40 readers
2 users here now
founded 4 years ago
MODERATORS
The tea is sort of there to give it a mild, specialized flavor, so I wouldn't bother if there weren't some add-ins to complement.
The closest thing is when I make an oatmeal sandwich loaf, I soak the oatmeal in excess water, drain, and use the soaking liquid to replace up to half the water in the recipe to add flavor and soluble fiber. I'll post a recipe later today.