Cinnamon Chip Bread
User Reviews
5.0
3 reviews
Excellent
Cinnamon Chip Bread
Report
Cinnamon chip bread is a super-easy way to make cinnamon bread at home. This version is fluffy, soft, and turns out every time!
Share:
Ingredients
- 8 cups all-purpose flour
- 2 teaspoons salt
- 1 ½ tablespoons yeast
- ¼ cup honey
- 3 ½ cups water see note
- 1 ½ cups cinnamon chips
- 2 tablespoons butter melted - use at the very end! NOT with the wet ingredients.
Instructions
- Mix dry ingredients together in large bowl or the bowl of a standing mixer.
- Add honey and 2 cups water with the mixer on. Let it mix together for a about 1 minute.
- Gradually add the final cup of water and add more if necessary. The dough should stick to the bottom of the bowl but clean the sides and be sticky to the touch. If you add too much water, don't worry! Just add a bit more flour to get it back to the right consistency.
- Knead 6-8 minutes in a mixer or 8-10 minutes by hand until the dough is smooth and elastic. Don't skimp on the kneading! This helps create the structure of the bread.
- Let the dough raise (covered, room temperature) in the same bowl you mixed it in for 1 hour or until doubled.
- Divide dough into two pieces. Flatten with hands or a rolling pin to be a rectangle that is 6 inches by 12 inches.
- Sprinkle cinnamon chips evenly over each rectangle. Fold the dough in thirds, like you are folding a letter. Fold one side to the center and then the other side over.
- Gently shape into a log that will fit in your bread pan.
- Place in greased bread loaf pans and raise (covered, room temperature) 1 hour or until doubled.
- Bake at 375 degrees F for 25 minutes, remove from oven and brush each loaf with a tablespoon of butter.
- Return to oven and bake 5-10 more minutes, or until golden brown. The internal temperature of the bread should read right around 200 degrees F.
Equipments used:
Notes
- I use standard size loaf pans, either 9x4 inches or 10x5 inches.
- I use instant yeast which is more potent than active dry yeast and doesn't need to be bloomed in water like active dry yeast does. If you’re using active dry, don’t worry, just put it in with your water for a few minutes instead of straight into the flour. If you forget which kind of yeast you have, it really won’t make too big of a difference in this recipe.
- The exact amount of water you will need for this recipe (or any baking recipe) can vary quite a bit. This is due to altitude, humidity, and weather. I live in an arid high-desert mountain climate, so often my readers need to less water if they live at a lower elevation with more humidity. If too much water is added, simply add more flour gradually until the proper consistency is reached.
Nutrition Information
Show Details
Calories
137kcal
(7%)
Carbohydrates
28g
(9%)
Protein
4g
(8%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
2mg
(1%)
Sodium
164mg
(7%)
Potassium
39mg
(1%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
23IU
(0%)
Calcium
6mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 30slices
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 164mg | 7% |
| Potassium | 39mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 23IU | 0% |
| Calcium | 6mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
