It turned out moist and sweet, with gentle hints of chai. To achieve this, the recipe uses ground cardamom, cloves, and cinnamon, as well as tea (or water, if you prefer). Since we had the dark, rich, vanilla-flavored Moon Over Madagascar tea from the Tea and Gift Shoppe in Bemidji, I used that. Wow! This recipe is fabulous.
Chai-spiced bread would be a perfect accompaniment to a tea party, or with a steaming mug of hot chocolate (as I'm enjoying it now).
Make sure, please, that you don't try to top it with extra streusel topping you had in the fridge from the time you made muffins and forgot to use it. The topping just might stick to the sides of the pan like glass after 50 minutes in the oven, and make the bread a bit more crumbly. Ask me, I know. :)
What recipes have you tried lately?
Chai-spiced bread would be a perfect accompaniment to a tea party, or with a steaming mug of hot chocolate (as I'm enjoying it now).
Make sure, please, that you don't try to top it with extra streusel topping you had in the fridge from the time you made muffins and forgot to use it. The topping just might stick to the sides of the pan like glass after 50 minutes in the oven, and make the bread a bit more crumbly. Ask me, I know. :)
What recipes have you tried lately?
1 comments:
I made zucchini brownies tonight that were fudgy and delicious! No one could even tell there was zucchini in them!
Since I'm a hot cocoa nut, I'll have to try this bread sometime soon to enjoy with a cup!
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