Cinnamon Bread
{makes 2 loaves}
6 cups unbleached, all-purpose flour
1 cup sugar
4 teaspoons instant yeast
2 teaspoons cinnamon
2 teaspoons kosher salt
2 cups milk, slightly warmed
1/2 cup salted European-style butter, melted
2 eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
10 ounces cinnamon chips
cinnamon-sugar
Whisk the flour, sugar, yeast, cinnamon, and salt together in a bowl of an electric mixer. In another bowl, whisk the milk, butter, eggs, and vanilla. Add the wet ingredients to the flour mixture, mixing until combined. Scrape bottom and sides of bowl as needed. Cover with plastic wrap and let rise for 1 hour. (The dough will not rise much.)
Meanwhile, preheat oven to 350. Grease two 8x4" loaf pans.
After 1 hour, stir baking powder and cinnamon chips into the dough. Divide evenly between the two prepared pans. Sprinkle with cinnamon sugar.
Bake for 40-45 minutes or until a toothpick inserted in the center comes out free from any wet dough. Remove from oven and place on a wire cooling rack. Let rest for 5 minutes, then remove from the pans to cool on the wire rack. Let cool completely before slicing.
*adapted from King Arthur Flour Baker's Companion
