Chai-spiced Bread
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.
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INGREDIENTS
Nutrition- 3⁄4cup sugar
- 1⁄2
- 2
- 1⁄2cup chai tea
- 1⁄3cup milk
- 2teaspoons vanilla
- 2cups all-purpose flour
- 2teaspoons baking powder
- 3⁄4teaspoon ground cardamom
- 1⁄2teaspoon salt
- 1⁄4teaspoon ground cinnamon
- 1⁄8teaspoon ground cloves
GLAZE
- 1cup powdered sugar
- 1⁄4teaspoon vanilla
- 3 -5teaspoons milk
- 1⁄8 - 1⁄4
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DIRECTIONS
- 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.
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