Easy Sourdough Vanilla Chai Latte Bread

This sourdough vanilla chai latte bread recipe uses sourdough starter discard and vanilla chai tea for a delicious loaf of sweet bread.

Vanilla Chai is one of my favorite teas. Make it a latte, and I’m in heaven.

What better flavors to distill into a sweet bread than heavenly chai spices?

Cinnamon, cardamom, ginger, cloves, and star anise are the stars of the show with this lovely bread.

All in the convenience of a teabag!

Did I ever mention how much I like easy…?

And, of course, I has to be a sourdough discard recipe.

Because you can never have too many recipes to use up that discard!

This recipe for Sourdough Vanilla Chai Latte Bread gives you 1 loaf with a lovely soft crust and a tender crumb.

It is, in short, quick bread perfection.

Sourdough Vanilla Chai Latte Bread

Ingredients

• 1 cup milk
• 4 vanilla chai tea bags (These are the ones I love)
• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1/2 cup sourdough starter, unfed
• 2 teaspoons homemade vanilla extract
• 2 cup unbleached all purpose flour
• 2 tsp baking powder
• 1/2 teaspoon sea salt

Instructions

Preheat your oven to 350 F.

Butter or grease an 8″x 4″ loaf pan. 

In a small saucepan, heat the milk over medium just until warm. Don’t let it boil.

Remove the milk from the heat and add 1 of the Vanilla Chai tea bags.

Cover the pan and let the tea steep for 10 minutes or so.

Grab a small mixing bowl. Mix the flour, baking powder, salt, and the contents of the other 3 teabags. Whisk that all up well.

If you cut the tea bags across the top, you’ll get a sleeve that’s open on both ends. I spilled mine all over the cabinet the first time I made this, so be careful.

Now, in the bowl of your stand mixer, cream the butter and sugar until it’s light and fluffy. 

And then beat in the eggs, one at a time.

Add the vanilla extract, the chai tea steeped milk, and the sourdough starter and beat well.

Now it’s time to add the dry ingredients to the sourdough mixture.

You need to add the flour mixture one third at a time. Then beat well after each addition.

All that’s left is to pour the Sourdough Vanilla Chai Latte Bread batter into your prepared loaf pan. Smooth the top.

Pop that in the preheated oven and bake for  about 50 to 65 minutes, until a toothpick or cake tester inserted in the center comes out clean.

When the Sourdough Vanilla Chai Latte Bread is done, turn it out of the pan and let it cool on a wire rack for at least 20 minutes before slicing.

If you want to add a glaze, make sure the bread is completely cool before you pour it on.

Otherwise it will melt.

And run all over your cabinet.

And maybe even onto the floor…

And that, my friends, is a terrible waste of glaze.

You can make a quick glaze by mixing 1 Tablespoon of milk with 1/2 cup of powdered sugar.

Or enough to make a nice drizzling consistency.

I love a slice of this in the afternoon with a nice cup of tea.

It’s also great with scrambled eggs on one of those lazy Saturdays we all love.

Here’s more sourdough discard recipes for you: