Cinnaburst Bread
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Time: 4 hours Active time: 20 minutes
Yield: 1 loaf
Ingredients:
1 cup warm water (~105 F)
2 TB sugar
2 1/2 tsp active dry yeast
2 tsp, vanilla extract
1 large egg at room temperature
2 TB butter at room temperature
2 TB instant nonfat powdered milk
3 cups flour (I use 1/2 cup whole wheat flour and 2 1/2 all-purpose flour)
1 tsp ground cinnamon
1 tsp salt
1/2 tsp baking powder
1 cup cinnamon chips
Optional ingredients:
~1 TB milk
cinnamon and sugar to sprinkle
1 TB soft butter
Instructions:
1. Add water, sugar and yeast to the bowl of a stand mixer or large mixing bowl. Stir.
2. Let yeast mixture sit for 5-10 minutes until foamy.
3. Stir in vanilla, egg, butter, and powdered milk until combined.
4. Stir in 2 cups flour, cinnamon, salt and baking powder.
5. Continue adding flour by 1/4 cup until a soft, smooth dough forms. (If making by hand, you'll need to move the dough to your counter and gently knead in the last of the flour.
6. Mix in the cinnamon chips.
7. Cover, and let dough rise until it's nearly doubled in size - about 90 minutes.
8. Gently deflate the dough and roll it out to a rectangle 1/2 inch thick and roughly 8x10
9. Brush on 1 TB milk and sprinkle with cinnamon and sugar
10. Roll up tightly and place it in a 8.5x4.5 inch loaf pan.
11. Cover the loaf and let the dough rise until about 1 inch over the rim of the pan, about 40 minutes. Don't let it rise more than that.
12. Toward the end of the rising time, preheat the oven to 350.
13. Bake the bread for 20 minutes.
14. Tent lightly with aluminum foil.
15. Continue baking for about 20-25 minutes, or until the crust is golden brown and the inside measures 190F.
16. Remove the bread from the oven. Brush with butter if desired. and let cool in the pan for 5-10 minutes. Remove from pan and allow to cool to room temperature on a wire cooling rack.
Source: Great Harvest Bakery in Utah copycat recipe
Notes: This cinnamon bread is also perfect for French toast!
Before and after first rise
Second rise
French toast
