Soft, sweet, and perfect for home baking. This cinnamon chip white bread recipe is a favorite. It's for anyone who loves soft, bakery-style bread with a warm swirl of cinnamon sweetness. Made with simple pantry staples and high-quality Gygi cinnamon baking chips. This loaf is perfect for breakfast, French toast, or a warm afternoon snack.
For best results, use a durable loaf pan, accurate measuring cups and spoons, and your trusty stand mixer to achieve a smooth, well-kneaded dough. Fresh yeast and delicious cinnamon chips will help create a loaf with excellent rise, tender crumb, and evenly distributed cinnamon flavor in every slice.
Whether you're new to bread making or an experienced baker, this cinnamon chip bread is an easy, rewarding recipe that delivers consistent results when paired with the right baking tools.
Ingredients (Makes 2 Loaves)
- 2 cups warm water
- 2 1/2 tsp yeast
- 1/2 Tbsp sugar
- 1/4 cup melted butter
- 1/2 Tbsp salt
- 1/4 cup sugar
- 1/2 cup evaporated milk
- 5-7 cups flour
- shortening
- oil
Recommended Tools
- 9x5 Loaf Pan
- Mixing Bowls
- Measuring Cups & Spoons
- Stand Mixer or Dough Whisk
- Serrated Bread Knife
Instructions
- Place yeast and sugar in a small bowl. Pour the warm water over the top and let it stand for about 15 minutes.
- In a stand mixer, combine butter, salt, sugar, & evaporated milk.
- Add yeast mixture to the stand mixer with 3 cups of flour. Mix with the dough hook on slow-medium speed until incorporated.
- While mixing, add 2 cups flour gradually and combine until incorporated. Switch to ½ cups of flour and continue adding just until the dough stops sticking to the sides of the bowl.
- Coat the sides of the mixing bowl and the top of the dough with shortening. Cover the bowl with a warm towel and set aside to let the dough rise over the rim of the bowl (approx. 1 ½ hrs).
- Use oil to grease two 8 ½” x 4 ½” loaf pans.
- Turn dough out onto a floured surface and knead for 2-3 minutes. Cut dough in half and use a rolling pin to roll out the sections into a rough rectangle (approx. 8x12”). Don’t overwork the dough. Use the width of your bread pan as a guide.
- Using your fingers, gently finish shaping the dough so it is an even layer. Then roll dough from top to bottom, pinch the seams on the ends, and tuck them under slightly to create tension for the top of the loaf.
- Dip the top of the loaf in the oiled pan and then flip to place seam side down. Let the dough rise until it looks like a loaf (approx. 40 minutes). Before baking, gently brush the top of the loaf with oil for a smooth, chewy crust.
- Preheat the oven to 350℉. Bake the loaves for 25-30 minutes (rotating halfway through for nice even baking) until the tops are golden brown and the internal temperature is about 190℉. Remove from the oven and let stand in the pan for 5 minutes before turning out and sitting on the cooling rack.
