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Ingredients
- 3 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 package (1/4 ounce; 2 1/4 teaspoons) rapid rise yeast
- 1 cup milk warm-105-115
- 1/4 cup (2-ounces) margarine or butter melted
- 1 large egg
- 1 teaspoon baking powder
- 1 cup (6-ounces) cinnamon chips
- cinnamon sugar topping
Preparation
Step 1
This bread is a cross between a typical baking powder-leavened quick bread, and a yeast bread. The result: a cinnamon coffeecake-tasting loaf that's wonderful served plain and incredible toasted.
In a large bowl, mix together the flour, sugar, yeast, cinnamon and salt, in a separate bowl, whisk together the milk, margarine, and egg. Combine the wet and dry ingredients, beating till smooth (if your mixer has a dough hook, use it). Let the batter rest at room temperature for 1 hour covered; stir in the baking powder and cinnamon chips.
Pour the batter into an 8 1/2 x 4 1/2 inch loaf pan, lightly sprayed with Pam. Sprinkle the top with cinnamon sugar.
Bake the loaf in a preheated 350 degree F oven for 35 or 40 minutes or until test done when a cake tester inserted into the center comes out clean.
Remove the bread from the oven; let rest in the pan 5 minutes; then transfer it from the pan to a wire rack to cool completely.
Yield: 1 loaf.
Note: Do not slice the bread while hot. It will slice much better when completely cool. You can toast the slices in the toaster but toasting under the broiler is better.