This week we're cooking up Donna Hay recipes that go great with tea, are made with tea, or just make you think about tea.
But when I think about tea, thoughts of coffee immediately pop into my head.
Coffee or tea?
Tea is always the outcast in that match-up.
Coffee makes me so much more pleasant.
My co-workers never, ever begrudge me my morning cup. (They don't dare.)
So I enjoyed Donna Hay's Blueberry and Yogurt Loaf with a cup of coffee rather than tea. And thought about how maybe my co-workers deserve some of this bread for putting up with my pre-coffee non-verbal mutterings and thousand yard stares.
I don't think I've ever used yogurt in baking. There's no question that the yogurt made the bread moist. The loaf was also dense, buttery, and lemony. More lemony than I thought it would be. The texture was almost like pound cake. I figured it would be good, but I wasn't prepared for how good.
Blueberries are my favorite fruit and I felt that the recipe could have used more of them. Although I didn't top the loaf with additional berries (mine were frozen). Even if I had, I still think I'd want more in the bread itself.
Truthfully, I dislike baking. Really dislike baking. I especially dislike making bread in loaf pans. The loaves seem to brown too quickly--well before the middle bakes through. A reader once gave me a tip that takes advantage of this browning, creating an awesome sweet, crunchy crust. After greasing your pan, dust with cinnamon sugar instead of flour.
(Thank you Mom Chef!)
Donna Hay's recipe can be found on her website.