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Jasmine Bread

dan schuler TeaChef Level 1

Jasmine tea adds interest to this yeast bread. Use dough to make pretzels, French bread, a braided loaf, or whatever you can imagine. Prep time: 10 min. Rise time: 2 hours Cook time: 25 min.

2 h 35 m 2


  • 2 tsp. yeast
  • 1 1/2 c. warm water
  • 1 tbsp. salt
  • 1 tbsp. butter, melted
  • 3 1/2 c. all-purpose flour
  • 1 tbsp. cornmeal
  • 1 egg white
  • 3 tbsp. jasmine tea leaves


Make tea with 3 tbsp. tea and 1 1/2 c. hot water. Steep tea for 5-7 min. Let cool to 105°F. Strain out tea leaves if desired. Dissolve yeast in tea water. Add salt, butter, cornmeal, and flour. Mix until well blended. Dough will be sticky.

Place dough in greased bowl, turning to coat. Cover and let rise in warm place about 1 hour or until doubled in bulk.

Punch dough down and divide in half. Make into desired shapes (e.g., pretzels or traditional French bread). Place loaves on greased baking sheets that have been dusted with cornmeal. Cover and let dough rise again for 1 hour.

Coat dough with egg white. Bake at 450°F for 25 min.

Remove to a rack to cool.

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What people say

  • 
    Angela D

    The tea flavor was delicious in this bread! I left the tea leaves in the dough, and I enjoyed the taste. The salt amount seemed a bit much, so next time I try this, I would try less salt. This recipe was nice to follow!

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  • 
    Red Wolfe TeaChef Level 3

    With a bit of alterations, this was delicious! I used a teaspoon of salt instead of tablespoon, and set a pan of water in the oven with it to make a rustic crust. It smelled incredible while baking too

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  • 
    Caleb Hudson

    first try was too bitter, not tacky with the amount of water i used, and too salty. though the water part could be chalked up to me using bread flour for it. with some slight tweaks it turned out amazing though! i just added 2 tbsp of honey to the dough after i added the flour, and added about a tablespoon or two more of water. after the changes, it turned out great

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