Silver Boxes: Chai Loaf

Wednesday, September 07, 2011

Chai Loaf

I am loving fall. Well, here in Saskatoon it still feels like the middle of summer since our weather has been unusually warm. But I've started to see a few trees starting to don their autumn fashions, the nights are feeling cool, & school is back in full swing. It feels good to be back to the regular routine. With fall comes a change in menu & the foods we make take a bit of a turn. Soups, stews, & "comfort food" become regulars on my menu plan. I also tend to do more baking.

Here is a great recipe for one of our favourite loaves. I'm pretty sure it will become a favourite of yours too.

Chai Loaf

Prep time: 15 min. Total time: 3 hrs. 55 min (includes cooling time)

Makes 1 loaf

Bread

3/4 cup granulated sugar

1/2 cup butter or marg, softened

2 eggs

1/2 cup prepared tea or water (I use decaf chai)

1/3 cup milk

2 tsp. vanilla

2 cups flour

2 tsp. baking powder

3/4 tsp. ground cardamom (found it in the ethnic foods at superstore)

1/2 tsp. salt

1/4 tsp. ground cinnamon

1/8 tsp. ground cloves

Glaze

1 cup powdered sugar

1/4 tsp. vanilla

3-5 tsp. milk

additional ground cinnamon

1) Heat oven to 350 F. Grease loaf pan with cooking spray.

2) In large bowl, beat sugar & butter with electric mixer on medium speed until fluffy. Beat in eggs, tea, milk, & vanilla on low speed until ingredients are well combined (will appear curdled) . Stir in remaining bread ingredients just until moistened. Spread in pan.

3) Bake 50-60 minutes or until toothpick inserted in center comes out clean (do not underbake). Cool 10 minutes in pan on wire rack. Loosen sides of loaf from pan; remove from pan to wire rack. Cool 30 minutes.

4) In small bowl, stir powdered sugar, vanilla, & 3 tsp. of the milk, adding more milk by the teaspoonfuls, until spreadable. Spread glaze over bread. Sprinkle with additional cinnamon. Cool completely, about 2 hours, before slicing. Wrap tightly & store at room temperature up to 4 days, or refrigerate up to 10 days.