Best 2 Chai Tea Bread Recipes

Indulge in the warm and comforting flavors of chai tea infused into a delectable bread with our collection of chai tea bread recipes. Experience a symphony of aromatic spices like cinnamon, cardamom, ginger, and cloves expertly blended with rich black tea, creating a unique and flavorful twist on a classic quick bread. Discover variations that cater to different dietary preferences, including a vegan option and a gluten-free alternative. Each recipe offers clear instructions, precise measurements, and helpful tips to guide you through the baking process, ensuring a perfect loaf every time. Whether you prefer a moist and tender crumb or a crispy golden crust, our chai tea bread recipes have something for every palate.

Let's cook with our recipes!

COCONUT MASALA CHAI SOURDOUGH (SPICE TEA BREAD)

Coconut Masala Chai Sourdough (Spice Tea Bread) image

One of my frequent food-brain thought patterns goes like this: "Wow, I love this blend of flavors. Hmm. I wonder if it can it be made into a bread." This recipe is bold on the spices and coconut, and subtle on the tea and wheat flavors.

Provided by Melissa Johnson

Categories Recipes

Time 1h35m

Number Of Ingredients 14

Ingredients

(in order of use)
320g brewed black tea (1 1/3 cup)
40g shredded coconut dry unsweetened (1/2 cup)
50g honey (2 1/2 Tbsp)
9 g salt (1 1/2 tsp)
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cardamom
5-6 cloves crushed
1/4 tsp black pepper (20-30 turns of pepper mill)
300g bread flour (2 1/4 cups)
120g sprouted hard red wheat berriesor whole grain hard red spring wheat (scant 1 cup)
80g sourdough starter (1/3 cup)
Additional coconut for lining the proofing basket

Steps:

Brew 16 ounces of tea with two black tea bags. (Boil water, steep for five minutes, remove tea bags.)
Add all of the ingredients except the flour and starter to 320g of tea. You will have some unused tea that you can drink. Let the spices and coconut soak while your starter builds.
Add your ripe starter and flour to your coconut-spice-tea, mix to incorporate and cover.
After the dough has rested 20-30 minutes begin four rounds of stretching and folding about 30 minutes apart. Cover between folds.
The bulk fermentation should be complete about 5-10 hours from when you mixed in the starter and flour, depending on tea temp, ambient temp and starter strength. Look for puffy edges and approximate doubling. The gritty texture of the dough makes large bubbles unlikely.
Flour your counter and scrape out the dough onto it. Preshape the dough and let it rest for 20-30 minutes.
Shape your dough into a boule, batard or oblong tube, depending on your intended baking vessel.
Sprinkle your counter with shredded coconut, roughly in the shape of your loaf. Lightly dampen the top of your dough (spray or wet hand), and flip the damp side onto the coconut, rolling it a bit to coat the surface, then place the dough coconut-side down into your proofing basket.
Proof in the refrigerator 10-16 hours, or at room temperature 1-2 hours, or combine cold and warm proofing in countless ways. Preheat your oven to 500F 30 minutes before the end of the proof.
Flip your dough into the hot baking vessel (or onto parchment paper first), score, cover the vessel, and put it in the oven.
Bake at:
500F for 15 minutes covered
450F for 10 minutes covered
450F for 10 minutes uncovered
The internal temperature should be around 205-210F. Let the bread cool before slicing.

CHAI TEA BREAD

Chai Tea Bread image

I love chai tea and thought I would try incorporating it into a bread recipe. This is a bread machine recipe. I ran it on the Dough cycle and then braided and baked the bread in the oven.

Provided by aimee0906

Categories Bread Yeast Bread Recipes

Time 3h15m

Yield 10

Number Of Ingredients 10

Ingredients

1 cup 2% milk
3 chai tea bags (such as Oregon Chai®), divided
3 cups bread flour
1 egg, separated
2 tablespoons butter, softened
⅓ cup white sugar
2 ¼ teaspoons active dry yeast
½ teaspoon salt
1 tablespoon water
1 tablespoon white decorator sugar, or to taste

Steps:

Heat milk in the microwave for 1 minute. Steep 1 tea bag in the warm milk for 7 to 10 minutes. Whisk contents of the remaining tea bags into flour.
Pour milk into a bread machine, discarding tea bag. Add egg yolk, butter, flour, sugar, yeast, and salt, in that order. Run Dough cycle.
Remove dough from the machine after the cycle is done, about 90 minutes. Place on a floured surface and punch down gently. Divide dough into 3 equal parts and braid together. Tuck ends under.
Place the braided loaf on a greased baking pan and cover loosely with a towel. Let rise in a warm place until doubled, about 1 hour.
Preheat the oven to 375 degrees F (190 degrees C).
Whisk egg white with water to make egg wash. Brush egg wash over the loaf. Sprinkle decorator sugar on top.
Bake in the preheated oven until golden brown, about 20 minutes.

Nutrition Facts : Calories 203 calories, Carbohydrate 35.7 g, Cholesterol 24.4 mg, Fat 3.9 g, Fiber 1.1 g, Protein 6 g, SaturatedFat 2 g, Sodium 150 mg, Sugar 7.9 g

Tips:

Use loose-leaf black tea for the best flavor. Chai tea bags can be used, but they will not produce as strong of a flavor.
If you don't have cardamom pods, you can use ground cardamom.
Ghee can be substituted with butter, but ghee will give the bread a richer flavor.
The bread can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 6 months.

Conclusion:

Chai tea bread is a delicious and easy-to-make bread that is perfect for any occasion. With its warm spices and sweet flavor, it is sure to be a hit with everyone who tries it.