Do you have any recipes that you love but don't make because they're "too good." You know what I mean. You're afraid you'll over-indulge, so you avoid making them? Well, that's one thing I've learned from this COVID sitution...no more! I'm making the "too good" recipes and ENJOYING every darn bite! Join me, won't you?
This cinnamon bread is the ideal breakfast/snacking/dessert bread. It's soft and sweet with spice from the ground cinnamon and cinnamon chips. Slice and eat it out of hand, or toast it and spread with butter. Or,
OR...make it into French Toast! Oh yeah.
The dough has both yeast and baking powder - a cross between a yeast bread and a quick bread that is really the best of both worlds.
You will need to use all of your willpower as the bread needs to come to room temperature before slicing. We can do hard things!
My grocery store sells cinnamon chips, but if you're having trouble, check out the store finder from
Hershey's.
After the dough rises, you'll stir in the baking powder and yeast. Be prepared for a bit of an arm workout getting those two ingredients incorporated. Totally worth the struggle.
Cinnamon Bread
{makes 2 loaves}
6 cups unbleached, all-purpose flour
1 cup sugar
4 teaspoons instant yeast
2 teaspoons cinnamon
2 teaspoons kosher salt
2 cups milk, slightly warmed
1/2 cup salted European-style butter, melted
2 eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
10 ounces cinnamon chips
cinnamon-sugar
Whisk the flour, sugar, yeast, cinnamon, and salt together in a bowl of an electric mixer. In another bowl, whisk the milk, butter, eggs, and vanilla. Add the wet ingredients to the flour mixture, mixing until combined. Scrape bottom and sides of bowl as needed. Cover with plastic wrap and let rise for 1 hour. (The dough will not rise much.)
Meanwhile, preheat oven to 350. Grease two 8x4" loaf pans.
After 1 hour, stir baking powder and cinnamon chips into the dough. Divide evenly between the two prepared pans. Sprinkle with cinnamon sugar.
Bake for 40-45 minutes or until a toothpick inserted in the center comes out free from any wet dough. Remove from oven and place on a wire cooling rack. Let rest for 5 minutes, then remove from the pans to cool on the wire rack. Let cool completely before slicing.
*adapted from
King Arthur Flour Baker's Companion
Cinnamon bread - it's going to be your new favorite!
