Chai Tea Bread (with Sourdough discard)

I am not a very good sourdough steward. Well I shouldn't say that. I'm good at using my starter discard for all sorts of fun stuff - like this bread! I'm just not great at using my sourdough starter to ACTUALLY make sourdough. 

But that's no matter. As long as I'm feeding the starter and using the discard so responsibly - like for this bread - it doesn't matter if I ever actually make sourdough, does it?

The answer is no. But who needs sourdough when you can make Chai Tea bread?  IT IS SO GOOD!!!!

This has a lot of chai tea flavor as you steep a tea bag in milk, and then you also add the contents of three other tea bags right into the batter! You won't need butter or jam or anything else on this bread - so much flavor. So much deliciousness, 

If I didn't have a sourdough starter, I would want one just so I could make this!

Chai Tea Bread

1 cup milk 

4 chai tea bags

2 cups flour

2 tsp. baking powder

1/2 tsp. salt

1/2 cup butter, room softened

3/4 cup sugar

2 eggs

2 tsp. vanilla

1/2 cup sourdough discard 

In a small saucepan, heat the milk until warm over medium heat. Do not boil. Remove from the heat and add 1 tea bag. Cover the pan, and let it steep for 10 minutes.

In a small bowl, mix flour, baking powder, salt, and the contents of the other 3 tea bags (that is, cut them open and dump the tea out into the flour mixture). 

In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla, the tea-steeped milk, and the sourdough starter, and beat well. 

Gradually add the flour mixture to the mixing bowl and beat well until combined.

Pour into a greased 9" loaf pan. Bake at 350 for 55-65 minutes or until a toothpick in the center comes out clean. Remove to a wire rack and cool for 20 minutes. Then remove the bread from the pan and return to the rack to o cool completely before serving.