Copycat Great Harvest Cinnamon Chip Bread

adapted from: Rae Gun Ramblings

2 1/4 tsp. active dry yeast

1/3 c. sugar

1 c. warm water

1 c. warm milk

1/3 c. vegetable oil

1 large egg

1 1/2 tsp. salt

4 1/2 - 5 1/2 c. all-purpose flour

1 c. cinnamon chips, no more

In the bowl of a stand mixer combine yeast, sugar and warm water and allow to sit for 5 minutes.  It should be bubbly and frothy.  If it does not get frothy, start over.  Add the warm milk, oil and egg.  Mix to combine.  Slowly add 2 cups of flour, mix and then add the salt.  Begin adding the remaining flour, 1/2 cup at a time, until the dough pulls away from the side of the bowl.  The dough will be very sticky, but the softer the dough the lighter the bread will be.  So, use the least amount of flour you can handle. 

Add the cinnamon chips and mix just until incorporated.  Since the dough is warm, the chips will melt everywhere if you mix it too long.  Transfer the dough to a greased mixing bowl and allow to rise until doubled in size.  Punch down dough and divide in half.  Form each half into a loaf and place into two greased loaf pans.  Allow to rise until doubled in size.  

Bake at 350 degrees for 30-35 minutes.  Makes 2 loaves. 

Note: It is not a good idea to make this in the bread machine, because the cinnamon chips will melt everywhere and turn your bread orange. 

Jenn's Notes: I love how easy this bread is to make and I love that you don't have to knead it.  One cup of cinnamon chips really is enough for two loaves.  You may think you need to add more, but the flavor will be overpowering.  So, stick to one cup.  Try using leftover bread for french toast!