CHAI SPICE BREAD RECIPES

Name: Chai-Spiced Bread
Prep time: 15 min
Total time: 3 h 55 min
Yield: 16
Cuisine: Indian
Ingredients: 3/4 cup granulated sugar; 1/2 cup butter or margarine, softened; 1/2 cup prepared tea or water; 1/3 cup milk; 2 teaspoons vanilla; 2 eggs; 2 cups Gold Medal™ all-purpose flour; 2 teaspoons baking powder; 3/4 teaspoon ground cardamom; 1/2 teaspoon salt; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; 1 cup powdered sugar; 1/4 teaspoon vanilla; 3 to 5 teaspoons milk; Additional ground cinnamon

CHAI-SPICED BREAD RECIPE - BETTYCROCKER.COM

Chai-Spiced Bread Recipe - BettyCrocker.com image

Whip up a quick bread in minutes! This one boasts fabulous flavors of subtle tea and tempting spices.

Provided by Betty Crocker Kitchens

Total Time 3 hours 55 minutes

Prep Time 15 minutes

Yield 16

Number Of Ingredients 16

Ingredients

3/4 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 cup prepared tea or water
1/3 cup milk
2 teaspoons vanilla
2 eggs
2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cardamom
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup powdered sugar
1/4 teaspoon vanilla
3 to 5 teaspoons milk
Additional ground cinnamon

Steps:

Heat oven to 400°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening or cooking spray.
In large bowl, beat granulated sugar and butter with electric mixer on medium speed until fluffy. On low speed, beat in tea, 1/3 cup milk, 2 teaspoons vanilla and the eggs until ingredients are well combined (will appear curdled). Stir in remaining bread ingredients just until moistened. Spread in pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean (do not underbake). Cool in pan on cooling rack 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool 30 minutes.
In small bowl, stir powdered sugar, 1/4 teaspoon vanilla and 3 teaspoons of the milk, adding more milk by teaspoonfuls, until spreadable. Spread glaze over bread. Sprinkle with additional cinnamon. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition Facts : Calories 190 , CarbohydrateContent 30 g, CholesterolContent 40 mg, FatContent 1 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 4 g, ServingSize 1 Slice, SodiumContent 190 mg, SugarContent 17 g, TransFatContent 0 g

CHAI-SPICED BREAD RECIPE - FOOD.COM

Chai-spiced Bread Recipe - Food.com image

This is another recipe that I found in a Betty Crocker cookbooklet. The recipe makes a light loaf of bread with a delicious cinnamon glaze. It can be served as a snack or dessert with some fresh fruit, a wedge of cheese and a glass of iced tea (or if you prefer, a cup of hot tea). Note: water can be substituted for the chai tea.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 1 loaf

Number Of Ingredients 16

Ingredients

3/4 cup sugar
1/2 cup butter, softened
2 eggs
1/2 cup chai tea
1/3 cup milk
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cardamom
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup powdered sugar
1/4 teaspoon vanilla
3 -5 teaspoons milk
1/8-1/4 teaspoon ground cinnamon, to taste

Steps:

Preheat oven to 400 degrees.
Spray the bottom of a 9" loaf pan with cooking spray (I use Pam).
Combine the sugar and butter in a large bowl.
With a mixer, beat on medium speed until fluffy.
Add in eggs, tea, milk and vanilla.
Reduce speed on the mixer to low and mix the ingredients well (the mixture will appear to be curdled).
Add in the remaining bread ingredients.
Mix just until moistened and spread in the loaf pan.
Bake 50-60 minutes or until a toothpick inserted in the center comes out clean.
Cool 10 minutes on a wire rack before removing from the pan.
Cool 30 minutes before glazing.
To prepare the glaze, combine the powdered sugar, vanilla and 3 t milk in a small bowl.
Add additional milk in small amounts until the glaze is spreadable.
Spread the glaze on the bread and sprinkle with cinnamon.
Cool for 2 hours before slicing the bread.
This may be stored at room temperature tightly wrapped for 4 days.
This may be refrigerated for up to 10 days.

Nutrition Facts : Calories 3019.7, FatContent 108.3, SaturatedFatContent 64, CholesterolContent 680.5, SodiumContent 2738.3, CarbohydrateContent 470.9, FiberContent 7.8, SugarContent 270.1, ProteinContent 42.8

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