Chai, an aromatic spiced tea, has been the Indian drink of choice for hundreds of years. It’s the perfect blend of freshly ground spices, like cloves, cinnamon, nutmeg, ginger, cardamom and pepper. The aroma and flavor are almost intoxicating. I love the exotic flavors in my tea, so why not turn in into something even better. A moist, rich tea bread with the warming flavors of chai.
photography by Paul Gelsobello Studio
Bread:
1can Baker’s Joy¨ non-stick spray with flour
1can Baker’s Joy¨ non-stick spray with flour
2-1/4 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup brown sugar
3/4 cup granulated sugar
3/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
3/4 cup unsalted butter, softened
2 eggs, lightly beaten
1/2 cup prepared strong chai or regular tea, cooled
1/4 cup milk
1 teaspoon pure vanilla extract
Glaze:
1 cup confectioners’ sugar
1/4 teaspoon ground cardamom
5 teaspoons milk
1/2 teaspoon pure vanilla extract
Preheat oven to 350°F. Spray 9×5-inch loaf pan with Baker’s Joy spray.
Combine flour, sugar, brown sugar, baking powder, cardamom, cinnamon, salt, ginger and allspice in large bowl. Cut butter in to flour mixture until mixer resembles coarse crumbs (Can use paddle attachment of stand mixer). Stir in eggs, tea, milk and vanilla just until moistened. Pour batter into prepared pan.
Bake 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Loosen sides of loaf from pan; remove from pan and cool completely on wire rack.
Glaze: In small bowl, combine all ingredients. Stir until smooth. Drizzle evenly over cooled bread. Let stand 15 minutes or until glaze hardens.
food stylist – Catherine Paukner
food stylist assistant – Lauren Dellabella
prop stylist – Heather Bean
recipe developed for Baker’s Joy
