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    Flour de Liz » Bread and Pastry Recipes

    Published: Sep 27, 2023 by Liz Pollio · 4 Comments

    No-Yeast Chai Bread

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    Pinterest pin of an angled view of a loaf of chai bread with three slices cut and leaning away from the rest of the loaf.
    Flour de Liz » Bread and Pastry Recipes

    A hot chai is so warm and cozy and delicious, and the spices make the perfect flavor for baked goods. This super simple No-Yeast Chai Bread has a perfect light and subtle flavor, but is so moist and delicious. The batter comes together in just a few minutes and bakes into a soft and slightly sweet loaf.

    An angled view of a loaf of chai bread with three slices cut and leaning away from the rest of the loaf.

    This simple Chai Bread makes a great gift, or an afternoon snack, or even makes a perfect breakfast, pairing perfectly with your morning coffee or tea. If you love a no-yeast bread, be sure to try Spiced No-Yeast Beer Bread and Pumpkin Chai Bread.

    Jump to:
    • Why this Recipe Works
    • Ingredients and Notes
    • Substitutions
    • How to Make this Recipe
    • Recipe FAQs
    • Tips & Tricks
    • Storage Tips
    • Related Recipes
    • 📖 Recipe
    • 💬 Comments

    Why this Recipe Works

    This super easy No-Yeast Chai Bread is soft, spiced, and slightly sweet. It rises perfectly, browns beautifully, and has the best texture and flavor. It bakes into a lovely loaf with the crisp crust giving it an ideal balance of textures.

    Ingredients and Notes

    Ingredients needed to make Chai Bread.

    Baking Soda and Baking Powder - Because this bread is made without yeast, baking soda and baking powder contribute to the rise of the loaf of Chai Bread as well as to the beautiful browning on the outside while staying soft and moist on the inside.

    Chai Concentrate - I buy store-bought chai concentrate, but homemade will work too. Be sure you're using a liquid chai concentrate, not powdered chai or a chai latte.

    Substitutions

    Baking Soda - If needed, this ingredient can be skipped and replaced with baking powder. To be clear, baking soda and baking powder are not interchangeable ingredients. Though both leaveners, they work differently, however, this No-Yeast Chai Bread recipe will still be successful with this replacement, though is best if both are used.

    How to Make this Recipe

    A metal loaf pan lined with aluminum foil.

    Step 1: Preheat the oven to 375° F. Line a loaf pan with foil (nonstick foil is ideal).

    A stick of butter on top of sugar in a silver mixing bowl.

    Step 2: Beat together butter and sugar.

    Eggs on top of creamed butter and sugar in a silver mixing bowl.

    Step 3: Add eggs and mix well, then add chai concentrate and mix till incorporated.

    Flour sitting on top of chai bread batter in a silver mixing bowl.

    Step 4: Add baking powder, baking soda, and salt, and mix till combined. Then add flour and mix until just incorporated.

    Chai bread batter in the foil lined metal loaf pan.

    Step 5: Pour into a loaf pan and bake for 1 hour, until the center of the bread does not have any jiggle.

    Baked chai bread in the foil lined metal loaf pan.

    Step 6: Let cool in the pan for 15 minutes, then remove from pan and cool for at least 10 more minutes. Slice and enjoy warm or at room temperature.

    Recipe FAQs

    What causes bread to rise without yeast?

    The baking soda and baking powder in this No-Yeast Chai Bread gives it a perfect rise without waiting for the rise time of a yeast bread.

    What is chai concentrate made of?

    The primary ingredients are water, black tea, and spices. Depending on the recipe you use or the brand you buy there may be some variation, but the base is spiced black tea.

    Does chai concentrate have caffeine?

    By default chai does have caffeine, but store-bought decaf concentrates are available (that's what I use!) or you can use decaffeinated tea if you're making your own concentrate.

    Side view of the cut side of a loaf of chai bread on top of a gold wire rack.

    Tips & Tricks

    Tip #1: When adding in flour, stop the mixer when the flour is just barely incorporated. Mix in the final streaks of flour with a spatula. This will help prevent the batter from being over-mixed.

    Tip #2: The outside of this bread will brown fairly quickly, but don't panic. Let it bake for the entire hour. The outside will not burn in this time, but if you take it out in a shorter time, you will have raw batter on the inside.

    Tip #3: Be sure to let the Chai Bread cool for a bit before slicing. The time in the recipe is the minimum cool time, but this no-yeast bread is just as delicious at room temperature as it is warm. Slicing into it while it's too hot may result in the slices crumbling.

    Storage Tips

    Store in an airtight container at room temperature for 3-5 days.

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    Did you try this recipe?  Leave a review below, and tag @flourdeliz on Instagram!

    📖 Recipe

    An angled view of a loaf of chai bread with three slices cut and leaning away from the rest of the loaf.
    Print Recipe
    5 from 4 votes

    Chai Bread

    A super simple, soft and moist loaf of bread made without yeast and flavored with chai concentrate.
    Prep Time10 minutes mins
    Cook Time1 hour hr
    Cool Time25 minutes mins
    Total Time1 hour hr 35 minutes mins
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Servings: 12 slices
    Calories: 218kcal

    Equipment

    • loaf pan
    • Mixing bowl
    • stand or hand mixer

    Ingredients

    • 1 stick butter
    • 1 cup sugar
    • 2 eggs
    • 1 cup chai concentrate
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon kosher salt Diamond Crystal
    • 2 cups flour

    Instructions

    • If using a metal loaf pan, line with foil. If using a glass loaf pan, no preparation is needed.
    • Preheat oven to 375° F.
    • Beat butter and sugar until fluffy.
    • Add eggs and mix till combined
    • Add tea and mix till combined.
    • Add baking soda, baking powder, and salt and mix in.
    • Add flour and mix until just combined.
    • Pour batter into loaf pan and bake for 1 hour.
    • Cool in pan for 15 minutes, then remove from pan and cool for at least 10 minutes more.
    • Slice and enjoy warm or at room temperature.

    Notes

    Once the flour is mostly mixed in, switch from your mixer to a spatula to hand mix in the final streaks. Stop mixing as soon as the flour is incorporated to prevent over-mixing.
    The outside of this bread will brown fairly quickly, but it will not burn. Be sure to bake for the entire hour to avoid raw batter in your loaf.
    The suggested cool time is a minimum suggestion, and the bread can be cooled completely before slicing.

    Nutrition

    Calories: 218kcal | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 392mg | Potassium: 42mg | Fiber: 1g | Sugar: 17g | Vitamin A: 275IU | Calcium: 29mg | Iron: 1mg

    This recipe was originally posted on January 9, 2017, but was republished as a single loaf with new photos, additional information about the recipe, step-by-step instructions, FAQs, and tips and tricks in September of 2023.

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    1. Adina says

      January 09, 2017 at 12:11 pm

      5 stars
      These look super easy and delicious! Can't wait to try them.

      Reply
      • Liz says

        January 11, 2017 at 3:03 am

        Sooner than you think 😉

        Reply
    2. Nolia says

      January 10, 2017 at 1:30 am

      Definitely going to try these. They look amazing!

      Reply
      • Liz says

        January 10, 2017 at 4:21 am

        Let me know what you think!

        Reply

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