Fresh Fig and Assam Melody Tea Bread
This bread takes advantage of the fresh figs available between August and September. Try to find figs that have been picked and use them the same day for peak flavor.2
- 1 1/2 c. light or dark figs, stemmed and coarsely chopped
- 2 tsp. Adagio Assam Melody tea leaves
- 1 c. hot water
- 1 2/3 c. flour
- 1/2 c. slivered almonds
- 1 tsp. nutmeg
- 1 tsp. cinnamon
- 1 tsp. baking soda
- 1 tsp. salt
- 1 1/2 c. sugar
- 1/2 c. salad oil
- 2 eggs
- optional spread:
- 8 oz. cream cheese, softened
- 2 tbsp. brewed Assam Melody Tea
- 2 tbsp. brown sugar
Brew tea in water and let steep for 10 min. Strain.
Gently combine figs and tea; let stand 15 min. Mix together flour, almonds, cinnamon, nutmeg, baking soda, and salt. In a mixer bowl, beat sugar, oil, and eggs to mix; blend in flour mixture. Drain tea from figs but do not throw away. Gently stir in figs and tea; pour batter into greased loaf pan; bake at °F for 1 hour 15 min. or until bread feels firm when gently pressed in center. Cool in pan 10 min., then invert onto a rack. Bread can be frozen for later use.
For a special treat, make Assam Melody Spread:
Combine 8 oz softened cream cheese, 2 tbsp. double strength Assam Melody tea, and 2 tbsp. brown sugar. Serve with bread.