WARNING: This bread is hazardous to your health. Due to the extreme moistness, the soft texture, and the heavenly burst of cinnamon flavor, one is in danger of suffering from eating a whole loaf in one sitting. Not only will this overload you with pure delight, but will create a need for you to rebuy cinnamon chips and cancel work for the next day so you can make another loaf and eat it straight out of the oven. In case of this emergency, be sure to keep a stick of butter next to the oven in preparation for the consumption.
Great Harvest Cinnaburst Copycat Bread
1 cup warm water
1 cup warm milk
1/3 cup sugar
2 1/4 teaspoon yeast (1 pack)
1/3 cup oil (I used veggie oil)
1/2 T salt
4 1/2 to 5 1/2 cups all purpose flour
1 cup cinnamon chips
- In mixer combine yeast, sugar, and warm water and milk; let bubble for about 5 minutes.
- Add in oil and egg.
- Slowly add 2 cups flour, mix and then add salt.
- Add 1/2 cup flour at a time until it comes away from side of bowl.
- Add the cinnamon chips when it gets close to the right consistency. The dough will be very sticky but the softer the dough the lighter the bread. So use the least amount of flour you can handle. (Note: Don't overmix the cinnamon chips.)
- Grease a mixing bowl. Let dough rise in bowl until doubled in size.
- Form into loaf (or whatever shape you want).
- Let rise until double.
- Bake at 350 degrees for 30-40 minutes. I baked my bread for 30 minutes exactly, and it came out perfect, but my oven cooks hot.
Recipe Source: Slightly adapted from Rae Gun Ramblings
Linked to: Sweets for a Saturday, It's a Keeper