Cinnaburst Bread
This is a mouthwatering treat that will satisfy your sweet cravings, and the cinnamon flavor will leave you wanting more. Made with cinnamon chips, this bread is soft and fluffy with a slightly crispy exterior that makes it taste so good!
This is a mouthwatering treat that will satisfy your sweet cravings, and the cinnamon flavor will leave you wanting more. Made with cinnamon chips, this bread is soft and fluffy with a slightly crispy exterior that makes it taste so good!
- Carbohydrate 4.64804716771176 g
- Cholesterol 2.84090909090909 mg
- Fat 0.941632954545455 g
- Fiber 0.1490625 g
- Protein 0.976366477272727 g
- Saturated Fat 0.535342045454545 g
- Serving Size 1 1 Serving (47g)
- Sodium 12.0555113636364 mg
- Sugar 4.49898466771176 g
- Trans Fat 0.108173863636364 g
- Calories 30 calories
Step-by-step
- 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.
- Let rise in mixing bowl for about 30 minutes.
- Form into loaf (or whatever shape you want). Let rise and additional 30 minutes.
- Bake at 350 degrees for 30-45 minutes.
Adapting Batch Sizes for Small Counters
Working with yeast dough in a compact kitchen often means managing bowl capacity while deciding whether to halve or double a formula. When cutting this recipe down to a single loaf instead of the standard yield of two, keep the single egg intact by whisking it in a small bowl and measuring out half by volume, preventing the flour-to-liquid ratio from throwing off the final crumb. Maintaining proper hydration is vital because enriched doughs rely heavily on precise liquid measurements to develop adequate gluten structure during the initial five-minute yeast activation phase.
Managing Sticky Dough Without Specialized Gear
Standard heavy-duty stand mixers make quick work of incorporating up to five and a half cups of all-purpose flour, but hand-kneading this exceptionally tacky mixture requires patience and a bench scraper to prevent frustration. Incorporate the cinnamon chips toward the end of the flour addition phase to avoid crushing the pieces prematurely against the bowl sides. Because sugar and dairy slow down yeast activity compared to lean artisan doughs, allowing the full thirty-minute bulk fermentation at an ambient temperature of 75 degrees Fahrenheit ensures the loaf achieves proper oven spring when transferred to the heat.
Baking Parameters and Heat Distribution
Standard home ovens frequently feature hot spots that unevenly brown sugar-heavy crusts during a thirty-to-forty-five-minute bake at 350 degrees Fahrenheit. Rotating the loaf pan halfway through the cooking cycle compensates for inconsistent heating elements in smaller appliances. Cool the finished bread completely on a wire rack before slicing to allow the interior starches to fully set, avoiding a gummy texture inside the pockets where the cinnamon chips melted during baking.
