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Spiced Chai Bread

This rustic loaf captures the warm, aromatic essence of chai spices through a simple bread baking process. Infused with fragrant cinnamon, cardamom, cloves, and brewed black tea, it results in a tender, golden crust with flecks of spice inside, offering a cozy, chaotic morning treat. The bread’s final texture is hearty yet soft, with a fragrant, spiced aroma that fills the kitchen.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: Fusion
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup water for infusing spices
  • 2 tablespoons loose black tea leaves for infusion
  • 1 cinnamon stick cinnamon stick chunky grind preferred
  • 4 crushed cardamom pods crush just before adding
  • a pinch cloves optional, for depth
  • 3 cups bread flour preferably bread flour for structure
  • 1/4 cup honey or maple syrup for sweetness and spice adherence
  • 1/4 cup unsalted butter melted
  • 1 large egg for structure and moisture
  • 1 teaspoon chai spice blend cinnamon, cloves, ginger mixture
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Equipment

  • Loaf pan
  • Small saucepan
  • Mixing bowl
  • Spatula
  • Wire rack

Method
 

  1. Combine water, black tea leaves, cinnamon stick, crushed cardamom pods, and a pinch of cloves in a small saucepan. Bring to a gentle simmer and cook for 10 minutes, filling the kitchen with fragrant steam. Strain the infused tea into a bowl and let it cool slightly.
  2. In a large mixing bowl, whisk together the bread flour, baking powder, salt, and chai spice blend until well combined. This ensures even distribution of spices and leavening agents.
  3. Pour the slightly cooled spice-infused tea into the dry mixture. Add honey or maple syrup, melted butter, and the egg. Stir with a spatula until a sticky, fragrant dough begins to form, about 2-3 minutes.
  4. Knead the dough briefly on a floured surface for about 3-4 minutes until it’s smooth and elastic. If it feels too sticky, sprinkle lightly with more flour, but avoid over-flouring to keep it tender.
  5. Transfer the dough into a greased loaf pan, pressing it into the corners smoothly. Cover loosely with a damp towel and let it rise in a warm spot for about 30 minutes, until it puffs slightly and develops a fragrant aroma of spices filling the air.
  6. preheat your oven to 180°C (355°F). Place the loaf pan in the oven and bake for 35-40 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped. The aroma during baking is warm and spicy.
  7. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack and cool completely. The crust will be crisp, and the inside soft with visible flecks of spices.
  8. Slice the loaf with a serrated knife once cooled, revealing a fragrant, spice-speckled crumb. Serve warm or at room temperature to enjoy the full aromatic experience.

Notes

For an extra touch, brush the top with melted butter while still warm for a shiny, flavorful crust. This bread is best enjoyed fresh but keeps well for 2-3 days in an airtight container.