Cinnamon Chip Bread

Have you seen these cinnamon chips in the store?  We haven't had much luck finding them here in the city, but when we escape to the land of Walmart, we can usually pick some up.  And let me tell you, I am a big fan.  They're a great addition to oatmeal cookies or on top of rice pudding (or to just eat plain....), but probably my favorite things I've done with them is bread.  You are not going to be sad if you make this delicious bread.  With a slightly sweet base and little bits of cinnamon flavor studded throughout, it makes a great bread to go with your breakfast, to toast up with a little butter, to make into French toast, or just snack on any time.  The aroma coming out of the oven while you bake this is simply mouth-watering.  You'll hardly be able to wait for it to cool enough to cut it.

Cinnamon Chip Bread

Time to Prepare: 2 hour 50 minutes
Number of Servings: 2 loaves

• 1 package active dry yeast
• 1/3 cup sugar
• 1 cup warm milk
• 1 cup warm water
• 1/3 cup vegetable oil
• 1 egg
• 1 1/2 tsp salt
• 4 1/2 to 5 1/2 cups flour
• 1 cup cinnamon chips
• melted butter

In the bowl of a stand mixer combine yeast, sugar, milk, and water and allow to sit for about 5 minutes, until bubbly and froth.  Add the oil, egg, and salt and stir to combine.  Stir in two cups of flour.  Add the remaining flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.  Knead for 5 minutes.

Lightly knead in the cinnamon chips and mix just until incorporated.  (If you want it to get the swirly effect like in the picture, knead a little bit more so the chips get slightly melty.)  Transfer the dough to a greased bowl and allow to rise until doubled in size.  Punch down dough and divide in half.  Form each half into a loaf and place into two greased loaf pans.  Allow to rise until doubled in size.  Bake at 350 degrees for 30-35 minutes.  Remove from pans, brush the tops with melted butter, and let cool on cooling racks.

Source: slightly adapted from Krafty In My Kitchen