Tea breads are old school; especially when made with old school ingredients. A good marble loaf is my favorite. I feel less guilty eating a cake without frosting. A thin slice with a cup of tea is Shabbat comfort food at its best. A thick slice is even better.
Tea breads keep great in the freezer so I never make just one. I like to make more than one type, too. Then, I can offer a variety on a platter....something chocolate, something with nuts, or a unique traditional one like Poppy Seed with Lemon Glaze.
I make my tea breads pareve so they'll go with everything meat or dairy. If you can go the dairy route, go for it. But beware; you may need to make 4 at a time. Yummy! The butter and milk just make the loaf that much more tender and rich. Pay attention to the mixing method and you'll have fabulous loaves to show off on the spur of the moment. I'm just glad all mine are tucked away in the freezer at work. These secular new year weight watching resolutions are hard to keep. Marble loaf.....yum, yum!
|Number of servings:||2 x 8" loaves|
|Main Ingredient(s):||Chocolate Chips|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 1 cup chocolate chips
- 1/4 cup unsalted margarine (or butter for dairy)
- 3 1/4 cup flour
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1/3 cup unsalted margarine (or butter for dairy)
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups soy milk (or regular milk for dairy)
Preheat the oven to 350' F.
Spray 2 x 8" loaf pans with non-stick spray. Set aside.
Combine the chocolate chips and 1/4 cup margarine in a small microwaveable bowl. Melt the chocolate chips and margarine on a medium setting. Don't overheat or burn! Mix well to combine and set aside.
Combine the flour, salt and baking powder in another bowl. Whisk to blend and set aside.
Cream the remaining margarine and sugar until very light and fluffy, about 5 minutes on a stand mixer.
Add the eggs one at a time beating well after each addition.
Add the vanilla and beat on low to combine.
Add the flour mixture in 1/4ths and soy milk in 1/3rds, beating just to combine. Scrape the bowl and beat for about 30 seconds on medium high.
Add about 1/3rd of the batter to the melted chocolate chip and margarine mixture. Stir well to combine.
Split the remaining vanilla batter into the loaf pans.
Add 1/2 the chocolate mixture across the top of the 2 loaves.
With a small knife or spatula, use and over and under motion to move the chocolate into the loaf. Squiggle to make the marble pattern.
Bake for about 35 minutes. Rotate and bake until the center is set, about 20 minutes more. Ovens vary so just use the finger test. When done, it'll feel firm to the touch.
Let rest in the pans for about 15 minutes. Cool on a wire rack. Serve or wrap well for the freezer.
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Marble Loaf Tea Bread
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