KAF Cinnamon Chip Loaf

By á-94276

This bread tastes like a warm-from-the-oven cinnamon bun -- without the fuss of rolling and cutting

Ingredients

• For 2-Pound Loaf
• 1 1/4 cups water
• 2 teaspoons vanilla
• 1 egg
• 3 tablespoons butter or margarine
• 3 tablespoons Baker's Special Dry Milk or nonfat dried milk
• 1 teaspoon cinnamon
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder
• 3 tablespoons sugar
• 4 cups King Arthur Unbleached All-Purpose Flour
• 1 tablespoon instant yeast
• 1 cup cinnamon chips
• For 1 1/2-Pound Loaf
• 1 cup less 1 tablespoon water
• 2 teaspoons vanilla
• 1 egg
• 2 tablespoons butter or margarine
• 2 tablespoons non-instant dried milk
• 1 teaspoon cinnamon
• 1 1/4 teaspoons salt
• 1/2 teaspoon baking powder
• 2 tablespoons sugar
• 3 cups King Arthur Unbleached All-Purpose Flour
• 2 1/2 teaspoons instant yeast
• 3/4 cup cinnamon chips

Details

Adapted from kingarthurflour.com

Preparation

Step 1

Place all of the ingredients except the cinnamon chips into the pan of your machine, program for raisin or mixed bread, and press Start Add the chips at the signal. (If your machine doesn't have an "add-in" cycle, program it for basic or white bread, and add the chips about 5 minutes before the end of the final kneading cycle.) Yield: 1 loaf.

To make this loaf without a bread machine: Mix and knead all the ingredients for the 1 1/2-pound loaf by hand or mixer until you’ve made a soft, smooth dough. Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 60 to 90 minutes. Gently deflate the dough and form it into an 8" log. Place the dough into a greased 8 1/2" x 4 1/2" loaf pan. Cover the loaf, and allow the bread to rise until it's crested about 1" over the rim of the pan, about 1 hour. While the dough is rising, preheat the oven to 350°F. Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil about halfway through baking. The bread's crust will be golden brown, and the interior of the finished loaf should measure 190°F on a digital thermometer. Remove the bread from the oven, gently loosen the edges, and turn it out of the pan. Allow the bread to cool completely before slicing.