Unexpected but tasty ingredients come together to make this watermelon salad. Ideal as a light meal or summer appetizer.
| Prep Time: | 15 mins |
| Cook Time: | 3 hrs |
| Additional Time: | 40 mins |
| Total Time: | 3 hrs 55 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 (1.1 oz) package chai tea powder
- ¾ cup hot water
- ¼ cup Chardonnay wine
- ½ teaspoon vanilla extract
- 1 egg yolk
- ½ cup frozen unsweetened raspberries
- 1 tablespoon butter, room temperature
- ½ cup bread flour
- ¼ cup rye flour
- 1 cup all-purpose flour
- ½ cup wheat bran
- 1 (.25 ounce) package active dry yeast
- ½ cup coarsely chopped walnuts
- ½ teaspoon caraway seed
- ¼ cup white sugar
- 1 teaspoon coarse smoked salt flakes
Instructions
- Prepare the chai tea using one packet or two tablespoons of dry mix stirred into 3/4 cup hot water. Allow to cool for about 10 minutes.
- Combine the chai tea, Chardonnay, vanilla extract, egg yolk, frozen raspberries, and butter in the pan of a bread machine. Add the bread flour, rye flour, all-purpose flour, wheat bran, yeast, walnuts, caraway seed, sugar, and salt.
- Select the “Sweet” setting with a “Light Crust” and press Start. When the bread has finished baking, allow it to cool for at least 30 minutes before slicing and serving.
- The original recipe calls for smoked salt flakes and spelt bran, but you can substitute coarse salt and wheat bran. You may use apple juice, water, or milk in place of the wine, if you prefer.
Nutrition Facts
| Calories | 184 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 254 mg |
| Sugars | 8 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
We really enjoyed this recipe. It didn’t seem to rise much but it turned out to have a nice texture that wasn’t dense, but wasn’t light & fluffy. If you like wine, it has a great hint of wine taste. I think this would make some great French toast. It is a nice change.
Great and unique recipe. Was loved at a brunch I threw with friends. I would have liked the Chai flavor to be more pronounced so I might try increasing the amount used. It was very very sticky (I’m at a high altitude of 6,300′) so I added about 6 more teaspoons of flour. It sank very slightly in the center, but not enough to be considered a catastrophe. I’d have to noodle with the recipe a bit to make it really sing, but overall it was a fun and different alternative to the normally over-sweetened selection of brunch cakes and breads.
good for morning tea