CINNAMON WHITE BREAD

I just feel like you would all benefit from trying my white bread with some cinnamon chips thrown in. It is divine, AND makes the best cinnamon chip French toast!

Note: the cinnamon chips I prefer and recommend for baking are from @orsongygi (they ship!). They hold up well during rising and baking. Another option is Hershey’s cinnamon chips which are delicious but lose their shape when being added to the dough and then baked.

Cinnamon White Bread

What's better than fluffy mouth-watering white bread? Fluffy mouth-watering white bread with cinnamon!

5 from 1 vote

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Course: Breads

Prep Time: 25 minutes minutes

Cook Time: 25 minutes minutes

Rising Time: 1 hour hour 30 minutes minutes

Total Time: 2 hours hours 20 minutes minutes

Servings: 3 large loaves

Ingredients

• 3/4 cup sugar or honey
• 3 cups warm water
• 1 1/2 T active dry yeast
• 1/3 cup coconut oil melted
• 1 egg
• 1 T salt
• 8 to 8 1/2 cups bread flour
• 1 cup cinnamon chips

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Instructions

•  Combine sugar, warm water, and yeast in a large mixing bowl. (Y'all know I always use a Bosch Mixer).

  Let it stand for 10 minutes while the yeast proofs and dissolves.

  Add oil, egg, and salt into yeast mixture. Mix to combine.

  Add flour, one cup at a time, mixing well and kneading well in between. You want just enough flour that the dough is tacky but not overly sticky, and when the dough starts to pull away from the sides of the bowl.

  Cover the dough with a clean dish towel and allow it to rise until doubled, about 45-60 min. Then punch down & rise for a 2nd time, for 30-45 min. (You can skip the second rise if you do a 15 minute knead). Knead for 5 min by hand or 2-3 minutes in a mixer. Add the cinnamon chips and gently mix until well incorporated. For standard 4.5x8.5 size loaves, Separate dough into 3 equal sections, or for mini loaves separate each of those 3rds into 3rds again (9 total). Form sections into a rectangle. With each section, roll it from bottom to top and put the seam side down into a greased mini loaf pan. Cover with a towel and let rise 30 minutes or until doubled. Bake at 380° F  for 20 minutes for mini’s, or 25 minutes for larger loaves. Take out of loaf pans and let them cool before slicing.