Heat the milk gently in a small saucepan until it reaches about 40°C (105°F), then add the loose chai spices. Cover and steep for 10 minutes, until the milk turns fragrant and spicy.
Strain the spiced milk to remove the spices, then pour it into a large mixing bowl.
In the same bowl, add the bread flour, sugar, salt, and instant yeast. Whisk together until well combined.
Pour in the melted butter and beaten egg into the dry ingredients, then gradually add the warm spiced milk while mixing with a spatula or spoon until a shaggy dough forms.
Turn the dough onto a floured surface and knead for about 8 minutes until it becomes smooth, elastic, and slightly tacky to the touch.
Place the kneaded dough in a greased bowl, cover with a damp towel, and let rise at room temperature for about 1 to 1.5 hours, until it doubles in size and feels puffy.
Gently punch down the risen dough to release excess air, then shape it into an oval or rectangle to fit your loaf pan.
Place the shaped dough into a greased 9x5 inch loaf pan, cover loosely, and let rise again for about 30 to 45 minutes until it puffs just over the rim of the pan.
Preheat your oven to 180°C (350°F). Brush the top of the loaf lightly with melted butter for a shiny, golden crust.
Bake the bread for 35 to 40 minutes, until the crust is deep golden brown and sounds hollow when tapped. The aroma of spices and baking bread will fill your kitchen.
Remove the loaf from the oven, let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Optional: brush with honey or additional butter for extra shine and flavor.
Slice once cooled, and enjoy the tender, fragrant bread with a spread of butter or your favorite jam, reveling in the warm spice aroma and soft crumb.
