I tried a cinnamon chip bread recipe that was written for a bread maker and it turned out okay, but the dough texture felt off when kneading by hand or with a mixer. I adjusted the method for stand mixers and hand kneading, and the results are fantastic.
This bread is a special treat in our house. I only bake it occasionally because I have little self-control and can eat several slices in one sitting. It’s delicious plain, toasted with butter, or turned into French toast. Give it a try and tell me what you think!
4.41 from 5 ratings
Cinnamon Chip Bread
Created by
Amber Brady
Amber Brady
Yields
12 servings
12 servings
Ingredients
- 1 cup (237 ml) warm water
- 2 ½ tsp active dry yeast
- ¼ cup (50 g) granulated sugar
- 2 Tbsp oil (canola or vegetable)
- 1 large egg, whisked
- 3 ¼ cups (390 g) all-purpose flour
- ¾ tsp salt
- 1 tsp ground cinnamon
- 1 cup (170 g) cinnamon chips
Instructions
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Combine warm water, yeast, and sugar in the bowl of a stand mixer. Stir and let rest until bubbly, about 3–5 minutes.
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Add the oil and the whisked egg to the water mixture and mix briefly to combine.
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In a separate bowl, whisk together the flour, salt, and cinnamon. With the dough hook attached and the mixer on low, gradually add the dry ingredients. Add the cinnamon chips. Once the dough forms a ball, increase the mixer to medium and knead for 5 minutes. The dough should clear the sides of the bowl; if it sticks, add additional flour 1 Tbsp at a time.
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Remove the dough, lightly grease the mixer bowl, return the dough to the bowl, cover with a towel, and let rise until doubled, about 45 minutes.
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Grease a 9×5-inch bread pan. Shape the dough to fit the pan, place it inside, cover with a towel, and let rise until it reaches the top of the pan or has doubled in size, about 20–30 minutes.
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Bake at 350°F (175°C) for 30–35 minutes, or until the top is golden brown. Let the loaf rest in the pan for a few minutes, then transfer to a cooling rack. Store in a plastic bag to retain moisture. Best eaten within 2–3 days.
Notes
- If kneading by hand: Omit the cinnamon chips during the main knead step. Let the dough rise for 45 minutes, then gently fold the chips in before shaping the loaf. Warm hands can melt the chips, so add them after the first rise to preserve their texture.
- Yield: 1 loaf
Disclaimer: Nutritional values are estimates calculated with a third-party tool.
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