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Spiced Chai Bread

This fragrant bread infuses classic yeasted dough with warm chai spices like cinnamon, cardamom, and ginger, creating a cozy, layered loaf with a tender crumb and golden crust. The spices meld into the dough during rising, filling your kitchen with inviting aromas, and the final bake results in a soft interior with a crackly, aromatic exterior.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 2 minutes
Servings: 1
Course: Main Course
Cuisine: Bakery
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour can substitute bread flour for extra chewiness
  • 1 packet instant dry yeast or 2 1/4 teaspoons
  • 3/4 cup whole milk warm to just tepid, about 37°C/98°F
  • 2 tablespoons honey or maple syrup for a different sweetness
  • 1/4 cup unsalted butter melted and cooled slightly
  • 1 tablespoon chai spice blend mix of cinnamon, cardamom, ginger, cloves
  • 1/2 teaspoon salt

Equipment

  • Mixing bowls
  • Measuring cups and spoons

Method
 

  1. Start by measuring out your flour, chai spice blend, and salt into a large mixing bowl. Whisk them together to distribute the spices evenly.
  2. Warm the milk gently until just tepid, then stir in the honey until dissolved. Sprinkle the yeast over the warm milk mixture and let it sit for 5-8 minutes until it becomes frothy and bubbly, indicating the yeast is activated.
  3. Make a well in the center of the dry ingredients, then pour in the activated yeast mixture along with the melted butter. Use a spatula or wooden spoon to stir everything together until a shaggy, sticky dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes. As you knead, you'll notice the dough becoming smoother, more elastic, and slightly tacky but not sticky. Add a little more flour if necessary.
  5. Shape the kneaded dough into a ball, place it in a lightly greased bowl, and cover with a damp cloth or plastic wrap. Let it rise in a warm spot for about 1 to 1.5 hours until it doubles in size and feels puffy to the touch.
  6. Gently punch down the risen dough to release excess air, then shape it into a loaf. Place it into a greased loaf pan or on a baking sheet if free-form. Cover again and let it rise for another 30 minutes until slightly puffy.
  7. Preheat your oven to 180°C (350°F). Once the dough has risen, place it in the oven and bake for 30-35 minutes. The loaf will turn a deep golden brown, and you'll smell warm spices filling your kitchen.
  8. Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack and cool completely before slicing to allow the crumb to set properly.
  9. Slice into the fragrant loaf, revealing a tender crumb with subtle swirls of chai spices. Serve warm or at room temperature, perhaps with butter or jam for an extra treat.

Notes

For a chewier loaf, substitute bread flour for all-purpose flour. Toast your chai spices lightly before adding for a more intense aroma. Store leftovers wrapped tightly at room temperature for up to 2 days or freeze for longer storage.