Slice bread crosswise and remove interior Slice bread horizontally and scoop out soft interior—reserve it for another use.

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Tea loaves have roots that branch out across Britain and Ireland, from Irish barmbrack to Welsh bara brith and Yorkshire tea bread ... There’s no fat in this recipe, but please don’t think ...

Bake the bread for 30–40 minutes, or until it has risen, sounds hollow when tapped underneath and comes easily off the baking tray. Remove from the oven and leave to cool on the tray. Serve ...

“Some say it comes from Spain in the Valencian area, while others say it comes from Algeria, descending from the ‘mouns bread’ typically served there.” The recipe was brought to France in the 1960s, ...