Chai tea bread is a delightful and flavorful bread that combines the comforting warmth of chai tea with the sweet, inviting aroma of baked goods. With its moist texture, rich taste, and delicate spices, this bread is perfect for any occasion, whether it's a cozy breakfast, an afternoon snack, or a special dessert. With its unique blend of spices and flavors, chai tea bread offers a culinary journey that is both comforting and captivating.
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COCONUT MASALA CHAI SOURDOUGH (SPICE TEA BREAD)
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
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
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
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:
- Choose the right tea bags: Chai tea blend is typically made with a combination of black tea, cardamom, cinnamon, ginger, and cloves. Look for tea bags that have a strong flavor and aroma.
- Steep the tea bags properly: To get the most flavor out of the tea, steep the bags in hot water for at least 5 minutes. You can also steep the tea bags overnight in the refrigerator for a more intense flavor.
- Use high-quality ingredients: The quality of your ingredients will greatly affect the taste of your bread. Use fresh, organic ingredients whenever possible.
- Don't overmix the batter: Overmixing the batter will make the bread tough. Mix the ingredients just until they are combined.
- Bake the bread at the right temperature: The ideal temperature for baking chai tea bread is 350°F. This temperature will allow the bread to rise properly and develop a golden brown crust.
- Let the bread cool completely before slicing: This will help the bread to set and prevent it from crumbling.
Conclusion:
Chai tea bread is a delicious and flavorful quick bread that is perfect for any occasion. With its warm and spicy flavor, this bread is sure to be a hit with everyone who tries it. Whether you are looking for a sweet treat to enjoy with your morning coffee or a festive bread to serve at your next holiday party, chai tea bread is a great choice.
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