Bengali spice tea infused artisian bread
Bread
I really enjoy making bread with tea leaves baked right in it and have come up with several different recipes. The one I'm sharing today is done with Bengali Spice Tea. I intended to do it with Chai Tea originally, but realized I didn't have any in my pantry, so I decided to try it with the Bengali Spice instead. <br /> <br />You can buy cashew or almond milk already made, but I wanted to control the sweetness of the bread. This bread isn't intended to be really sweet, but there is agave syrup to offset the spiciness. <br /> <br />This bread takes awhile to make, but it’s so worth it! Expect to spend 10 hours or so softening the cashews in water, about five hours waiting for the bread to rise, another overnight in the refrigerator for the final rise, and then baking time. You can find detailed explanations of the steps and techniques in "Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza" by Ken Forkish. I've also included links to some of Ken's videos that show the techniques.
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