NOTE – There are a few steps where you need to start the next step before the previous one has finished (e.g. soaking the cranberries while the bread is proving), so make sure you read through the whole recipe before you start so you know what needs doing when.

• Put 3 Twinings Spicy Chai Teabags into 200ml boiling water. Leave to brew for 3-4 minutes then remove the teabags and leave the tea to cool. Only start step 2 once the tea has cooled.
• Sift the strong white flour (250g) into a large bowl. Add the yeast (1 tsp) on one side of the bowl and caster sugar (25g) and salt (½ tsp) on the other side (you want to keep them separate until you're ready to mix everything together as the salt kills the yeast). Add the butter (20g) and egg.
• Put the milk (75ml) and 50ml of the tea you made in step 1 into a jug and add about half to the bowl. Mix it into the other ingredients. Gradually add the remaining liquid until everything is combined.
• Knead the dough for about 10 minutes until it is smooth and elastic (I usually use a stand mixer with the dough hook attached on a slow speed but it can also be done by hand). If you're kneading by hand, sprinkle a little extra flour onto your work surface and your hands to help handle the dough if it's a little sticky.
• Place the dough into a large bowl (at least twice as big as the dough), cover with cling film and leave to prove until it has doubled in size (about 1½ hours in my house).
• If you check your loaf and it's about 1½x it's original size then get your cranberries ready. Put 3 Twinings Spicy Chai Teabags in 200ml of boiling water. Leave to brew for 3-4 minutes and then remove the tea bags. Add the dried cranberries (150g) and leave to soak until your dough has finished proving.
• Once the dough has proved, knock it back (poke/punch it a few times to remove the air that's built up during the 1st prove), drain the cranberries in a sieve giving them a really good shake as you want to remove as much excess liquid as possible and add them to the dough. Knead the dough a few times until the cranberries are evenly distributed.
• Put the dough into a loaf tin (the one I used was 20cm x 13cm), spread a little flavourless oil onto some clingfilm and use it to cover the loaf tin (the oil stops the clingfilm sticking to the top of the loaf). Leave to prove until the loaf has doubled in size (about half an hour).
• While the bread is proving, pre-heat your oven to 220°C/200°C fan.
• Once the bread has proved, remove the clingfilm and bake for 20-25 minutes until it sounds hollow when tapped on the bottom (when removed from the tin, obviously).
• Place onto a wire rack to cool.
• Once the bread had cooled, make your icing. Place your icing sugar (80g) into a bowl and add 2 tsp of cold water. Mix until fully combined. You'll find that your icing is quite thick and you want it to be just runny so that if you dip a spoon in and hold it up it drips off very slowly (if it's too quick then it'll run off and you won't be left with any icing on the loaf). Keep adding and mixing water a drop at a time until you reach the desired consistency. If you accidentally add a little too much simply add a little more icing sugar. Once your icing is the right consistency, dip in a spoon and use this to drizzle the icing over the loaf.
• Leave to set for a few minutes and then serve with a cup of Spicy Chai.