Cinnamon Burst Bread

For 20 slices (2 loaves), Cinnamon Burst Bread keeps the list centered on to 5 1/2 cups all-purpose or bread flour, granulated sugar and instant or active dry yeast. Set aside about 190 minutes.

• Yield 20 slices (2 loaves)
• Ready in 190 minutes
• Prep 20 minutes
• Cook 35 minutes

Ingredients

• 5 1/4 to 5 1/2 cups all-purpose or bread flour, divided
• 2 tablespoons granulated sugar
• 1 tablespoon instant or active dry yeast
• 1 3/4 cups warm water, 105 to 110 degrees F.
• 1/4 cup neutral-flavored oil, like grapeseed, avocado, vegetable or canola oil
• 1 large egg
• 2 teaspoons table salt
• 1 1/2 cups mini cinnamon chips
• Butter, for brushing tops of loaves

Instructions

1. In the bowl of a stand mixer fitted with the dough hook, add 3 cups of the flour, sugar and yeast. Mix. Add the warm water and mix until combined. Cover the bowl and let the mixture sit for 10 to 15 minutes.
2. Add the oil, egg, salt, 1 more cup of flour, and the cinnamon chips (READ UPDATE IN THE NOTES SECTION BELOW BEFORE ADDING THE CINNAMON CHIPS). Mix on medium speed, and continue to gradually add flour (up to another 1 1/2 cups, more or less) until the dough clears the sides of the bowl. Judge the dough by how it looks and feels, not necessarily by the total amount of flour added (humidity, elevation, how the flour is measured will all affect how much flour is needed).
3. Knead the dough for 4 to 5 minutes.
4. Cover the bowl and let the dough rise in a warm spot until doubled, about an hour. Alternately, you can transfer the dough to a lightly greased bowl, cover, and let rise.
5. Lightly grease two 8 1/2-X-4 1/2-inch loaf pans with cooking spray. Set aside.
6. Turn the dough out onto a lightly greased counter and divide into two pieces.
7. Press each piece into a thick 9-inch square. Roll up into a tight log without stretching the dough. Turn the edges under and press all the seams to seal.
8. Preheat oven to 350 degrees F. Make sure the oven rack is in the middle position.
9. Place the loaves in the prepared pans. Cover and let rise until the dough rises about 1/2 inch above the top of the bread pans. Don't let the dough rise too high in this step. It springs up quite a bit in the hot oven.
10. Bake the loaves for 32 to 35 minutes until golden on top and baked through. An instant read thermometer inserted into the center of the bread should register 195 degrees F.
11. Out of the oven, carefully turn the loaves out onto a cooling rack and brush melted butter on the tops of the loaves. Let the bread cool completely, before cutting into slices and serving.

Cool the bake on a rack until the crumb sets, then slice.