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.