This bread is a cross between a typical baking powder-leavened quick bread, and a yeast bread. The result: a cinnamon coffeecake-tasting loaf that's wonderful served plain, and is incredible toasted.
Ingredients
- 361g King Arthur Unbleached All-Purpose Flour or 340g Pastry Flour Blend
- 99g sugar
- 2 teaspoons instant yeast
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- 227g warm milk
- 57g melted butter
- 1 large egg
- 170 grams cinnamon chips
- Cinnamon-Sugar Plus or cinnamon-sugar, for topping
Instructions
- In a large bowl, mix together the flour, sugar, yeast, cinnamon, salt, and baking powder.
- In a separate bowl, whisk together the milk, butter, and egg.
- Combine the wet and dry ingredients, beating until smooth.
- Stir in the cinnamon chips. Let the batter rest at room temperature for 1 hour, covered. Towards the end of the rest, preheat the oven to 350°F.
- Spoon the batter into a greased 8 1/2" x 4 1/2" loaf pan. Sprinkle the top with cinnamon-sugar.
- Bake the bread for 35 to 40 minutes, until it tests done; a cake tester inserted into the center will come out clean.
- Remove the bread from the oven, let it rest in the pan for 5 minutes, then transfer it from the pan to a rack to cool completely.
- Note: Don't slice the bread while it's hot! It'll slice much better when it's completely cool.
- Yield: 1 loaf.
source : http://www.kingarthurflour.com/recipes/easy-cinnamon-bread-recipe