Regularly drinking tea, which is a rich source of antioxidants, vitamins, and minerals, has its fair share of health benefits. According to The Dr. Oz Show, it reduces your risk of cancer, aids in weight loss, heals headaches, and even keeps your breath nice and fresh. Because tea has so many great benefits, it’s important to regularly work it into your diet, and it doesn’t just have to be in liquid form. You can also reap tea’s health benefits by baking it into your dinner breads. From Matcha Spiral Bread to an Earl Grey Tea Loaf, no dinner spread should be without these 5 tea-infused breads.
1. Earl Grey Tea Dinner Rolls
Give your dinner rolls a zesty makeover by infusing them with lime zest and Earl Grey tea. Mouth of Wonder’s recipe yields 20 servings. Livestrong notes that Earl Grey tea contains antioxidants that help protect you from cancer and heart disease.
- 1 tablespoon loose Earl Grey tea leaves
- 1 cup boiling water
- 1 tablespoon yeast
- 2 tablespoons sugar
- 2 tablespoons melted butter
- 1 teaspoon kosher salt
- Zest of 2 limes
- 3¼ cups all-purpose flour
Directions: Preheat oven to 375 degrees Fahrenheit. Put tea in a warmed tea pot and add boiling water. Let steep covered for 15 minutes, strain, and cool. Put yeast and sugar in large bowl and pour luke warm tea over them. Let sit 10 minutes then add melted butter, salt, lime zest, and enough flour to make the dough soft.
Cover and let rise until it doubles, about 30 minutes. Turn dough out onto floured surface and punch down. Let rest 10 minutes. Tear off 1 ounce pieces and form into balls. Place on a parchment lined baking sheet. Let rise 20 more minutes until doubled in size and then bake for 10 to 15 minutes until golden brown.
2. Matcha Spiral Bread
Matcha Spiral Bread is as visually appealing as it delicious. Plan ahead when preparing Teanobi Tea Company’s recipe via The Daily Tea; your dough needs two hours to rise and another 45 minutes to bake. Not only does matcha boost your energy, fight cancer, rev your metabolism, and lower your cholesterol, but it’s also incredibly rich in antioxidants. Boston says that matcha has 17 times the amount of antioxidants of blueberries and 60 times the amount of spinach.
- 3¾ cups white flour
- 1½ cups warm water
- 1 teaspoon yeast
- 1 teaspoon salt
- 2 tablespoons sugar
- 1½ tablespoons cooking-grade matcha
Directions: Preheat oven to 350 degrees Fahrenheit. Put ¾ cup warm water in a mixing bowl. Slowly stir in ½ teaspoon dry yeast. Continue to stir until yeast is dissolved. Add ½ teaspoon salt and 1 tablespoon sugar; stir. Mix in 2 cups of flour. If needed, begin adding more flour, one tablespoon at a time, until the dough forms a ball. Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch. Put dough in a buttered bowl, turn dough over so that the top of dough is greased.
Cover and let rise in warm spot for 1 hour. At the same time in a separate bowl, place ¾ cup warm water. Slowly stir in ½ teaspoon dry yeast. Continue to stir until yeast is dissolved. Add ½ teaspoon salt and 1 tablespoon sugar; stir. Mix in 1¾ cups of flour and 1½ tablespoons cooking-grade matcha. If needed, begin adding more flour, one tablespoon at a time, until the dough forms a ball. Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch. Put dough in a buttered bowl, turn dough over so that the top of dough is greased. Cover and let rise in warm spot for 1 hour.
Punch down each batch of dough. Turn out onto floured board and stretch to desired length of loaf pan and as wide as able. Take care to stretch both batches of dough into similar shapes. Take both batches of dough and lay them on top of each other then roll them up. Place dough roll into a lightly greased loaf pan. Cover with plastic wrap and let rise for 1 more hour. Bake loaf for 40 to 45 minutes until golden brown. When done turn out onto a cooling rack. Cool completely. Slice and enjoy.
3. Whole-Wheat Green Tea Bread Bun with Red Bean Filling
You Can Do It At Home finds the perfect balance between bitter and sweet in these green tea-infused whole-wheat buns. You can use store-bought red bean paste in this recipe, which was adapted from a dish in Peter Reinhart’s cookbook, The Bread Baker’s Apprentice, or you can fill your rolls with Epicurious’ Sweetened Red Bean Paste.
- ¾ cup all-purpose flour
- 3½ cups whole-wheat flour
- 1½ teaspoons salt
- 3 tablespoons sugar
- 2 teaspoons instant dry yeast
- 3 teaspoons green-tea powder
- 1 large egg
- ¼ cup butter
- 1½ cups whole milk, room temperature
- 1½ cups red bean paste
Directions: Mix together dry ingredients and milk in a big bowl or mixer bowl. Pour in eggs and butter and mix until the flour is absorbed and the dough forms a soft ball. Adjust the flour or milk as necessary to achieve the desired texture. Mix on medium speed with dough hook or transfer the dough onto a lightly floured counter and knead. The dough will feel sticky and loose to start with but will start to come together once the gluten develops. Transfer the dough to an oiled bowl, and roll the dough around to coat it with oil. Cover the bowl with plastic wrap.
Let the dough sit at room temperature for 1½ to 2 hours, or until the dough doubles in size. Remove the dough from the bowl and divide into 18 equal pieces. Roll into balls and leave them sit for 20 minutes; cover the dough with tea towel to prevent it from drying out. Gently flatten the dough into round pieces. Place one heaping teaspoon of red bean paste in the middle and wrap the dough around it. Roll the dough into a bun shape. Continue the same process with the rest of buns. Place buns on a baking tray.
Mist the dough surface lightly with spray oil. Cover the pans with plastic wrap or bag. Let the dough sit at room temperature for 60 to 90 minutes or until almost double in size. Preheat the oven to 400 degrees Fahrenheit, and brush the roll with egg wash. Bake for 15 minutes or until they’re golden brown. Turn the pans halfway through baking to ensure they brown evenly. When they’re baked, remove them from the pans immediately and let them cool on racks.
4. Earl Grey Tea Loaf
Looks are deceiving with Daily Dish Recipes’ Earl Grey Tea Loaf. It may look like an average loaf, but the earl grey tea and spices give it a unique flavor that tastes far better than any store-bought bread. This loaf isn’t overly sweet, but if you’d like to make it a touch more savory, we suggest serving it with Feasting Fred’s Rosemary Olive Compound Butter.
- 3 bags Earl Grey tea
- ¼ cup milk
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon cardamom
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- ¼ cup vegetable oil
- ¾ cup sugar
- ⅔ cup plain yogurt
- 2 large eggs
- 1½ teaspoons vanilla extract
Directions: Preheat oven to 350 degrees Fahrenheit. Line the bottom of your loaf pan with parchment paper; spread butter on it or spray with cooking spray. Place the milk in a small saucepan and empty the contents of the tea bags into the milk. Heat over low heat, stirring occasionally, until the milk is warm and the tea begins to steep. Turn off the heat and set it aside. In a large bowl, whisk together the two flours, baking soda, salt, cardamom, nutmeg, and cinnamon.
In a medium bowl, combine the oil, sugar, yogurt, eggs, and vanilla. Stir the milk and tea mixture into the wet ingredients. Pour the wet ingredients into the flour mixture and fold it together until just combined. Pour the batter into the prepared pan. Bake for 40 to 50 minutes or until a tester inserted in the middle comes out clean. Be careful not to over bake. Place on a wire rack and cool completely before slicing.
5. Earl of Anxi Oatmeal Honey Buns
Daisy Chubb’s Tea and Treats’ recipe uses Earl of Anxi tea, which is sweeter and more citrusy than traditional Earl Grey, according to Verdant Tea. These Earl of Anxi Oatmeal Honey Buns are both fragrant and filling, and work well for breakfast, lunch, and dinner.
- ¼ cup white sugar
- 1 teaspoon salt
- 2 teaspoons yeast
- 2¾ cups unbleached flour
- 1 cup rolled oats
- 1¼ cups Earl of Anxi tea
- 2 tablespoons safflower oil
- ¼ cup honey
- 1 egg for brushing
- Oats for topping
Directions: Preheat oven to 350 degrees Fahrenheit. Mix white sugar, yeast, and salt in a large bowl. Add flour and oats and mix well. Set the dry ingredients aside and brew your tea using 1¼ cups boiling water and 3 teaspoons Earl of Anxi tea for 5 minutes. When tea is finished brewing, strain the tea leaves and melt in honey. Stir in oil and add the liquid to the dry ingredients.
Knead until you have a smooth dough ball. Place dough ball in an oiled bowl and cover with wrap. Let rise in a warm place until doubled in size. Form dough into buns and let rise once more for 30 minutes. Brush tops of buns with beaten egg, sprinkle a few oats on top and bake for 13 to 15 minutes or until tops are golden brown.