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Easy Cinnamon Bread




Source of Recipe


by Marsha, from King Arthur Flour


Recipe Introduction


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.


Recipe Link: http://ww2.kingarthurflour.com/cgibin/htmlos.cgi/2814.4.16984675175020905709

List of Ingredients




3 cups King Arthur Unbleached All-Purpose Flour
1/2 cup sugar
2 teaspoons instant yeast
1 teaspoon cinnamon
1 teaspoon salt
1 cup warm milk
1/4 cup butter or margarine, melted
1 large egg
1 teaspoon baking powder
1 cup cinnamon chips
cinnamon-sugar, for topping

Recipe



In a large bowl, mix together the flour, sugar, yeast, cinnamon and salt. In a separate bowl, whisk together the milk, butter or margarine, and egg. Combine the wet and dry ingredients, beating till smooth. Let the batter rest at room temperature for 1 hour, covered, then stir in the baking powder and cinnamon chips.

Spoon the batter into a greased 8 1/2 x 4 1/2-inch loaf pan. Sprinkle the top with the cinnamon-sugar.

Bake the bread in a preheated 350°F oven 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 wire 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.

* I used regular AP flour, because it was handy and I wasn't scared to try it.

** I doubled the recipe so I could use a whole bag of the cinnamon chips, and it made three very nice 8 X 4 - inch loaves. I was scared to put it in two pans, and it turned out I was right this time. And yippee, there's three loaves. Actually only 2 and two slices after dinner.

***It is WONDERFUL toasted and slathered with regular or whipped butter. I had to try it both ways! LOL!