Chai Spiced Star Bread Recipes

Steps:

• Heat oven to 400°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening or cooking spray.
• In large bowl, beat granulated sugar and butter with electric mixer on medium speed until fluffy. On low speed, beat in tea, 1/3 cup milk, 2 teaspoons vanilla and the eggs until ingredients are well combined (will appear curdled). Stir in remaining bread ingredients just until moistened. Spread in pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean (do not underbake). Cool in pan on cooling rack 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool 30 minutes.
• In small bowl, stir powdered sugar, 1/4 teaspoon vanilla and 3 teaspoons of the milk, adding more milk by teaspoonfuls, until spreadable. Spread glaze over bread. Sprinkle with additional cinnamon. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Steps:

• Preheat oven to 350°. In a large bowl, whisk together first 9 ingredients and, if desired, rum. Gently stir in bread; let stand 15 minutes or until bread is softened. , Transfer to a greased 8-in. square baking dish. Sprinkle with almonds., Bake, uncovered, until puffed, golden and a knife inserted in the center comes out clean, 35-40 minutes. Serve warm with ice cream.

Steps:

• Preheat oven to 400 degrees.
• Spray the bottom of a 9" loaf pan with cooking spray (I use Pam).
• Combine the sugar and butter in a large bowl.
• With a mixer, beat on medium speed until fluffy.
• Add in eggs, tea, milk and vanilla.
• Reduce speed on the mixer to low and mix the ingredients well (the mixture will appear to be curdled).
• Add in the remaining bread ingredients.
• Mix just until moistened and spread in the loaf pan.
• Bake 50-60 minutes or until a toothpick inserted in the center comes out clean.
• Cool 10 minutes on a wire rack before removing from the pan.
• Cool 30 minutes before glazing.
• To prepare the glaze, combine the powdered sugar, vanilla and 3 t milk in a small bowl.
• Add additional milk in small amounts until the glaze is spreadable.
• Spread the glaze on the bread and sprinkle with cinnamon.
• Cool for 2 hours before slicing the bread.
• This may be stored at room temperature tightly wrapped for 4 days.
• This may be refrigerated for up to 10 days.