Sunday, July 09, 2006

Easy Cinnamon Bread

M. has been a big fan of watching the (now concluded) World Cup soccer games. This is okay with me (who pretty much detests most sports), as long as I have something to do. Today, he watched Italy beat France in a penalty kick shootout, and I browsed through the King Arthur's Baking Companion cookbook. I stumbled across the recipe for Easy Cinnamon Bread, and was instantly motivated to abandon the couch to start baking. I've made this bread once before, and it is positively the height of cinnamon deliciousness. And, it would fulfill this week's breakfast quest. See, since I'm having a lazy summer I've been sleeping in a bit later. And, the typical breakfast that I start my working days with at 7:00 am just isn't appealing at the much later hours of 9:30 am or 10:00 am. As a result, I've been experimenting with lighter fare that I can eat later in the morning and still be hungry for lunch. I think this bread will fit the bill perfectly for this upcoming week.


Easy Cinnamon Bread
King Arthur's Baking Companion

1 loaf, 16 slices

This bread is a cross between a typical baking powder-leavened quick bread and a yeast bread. The result: a loaf that tastes like cinnamon coffeecake, wondeful served plain and incredible toasted.

3 cups all purpose flour
1/2 cup sugar
2 tsps instant yeast
1 tsp cinnamon
1 tsp salt
1 cup warm milk
1/4 cup butter, melted
1 egg
1 tsp baking powder
1 cup (6 oz) cinnamon chips
Cinnamon-sugar, for topping

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

Preheat oven to 350 deg. Spoon the batter into greased 8 1/2 x 4 1/2-inch loaf pan. Sprinkle the top with cinnamon sugar.

Bake the bread for 35 to 40 minutes, until a cake tester inserted into the center comes out clean. Remove the bread from the oven, let it rest in the pan for 5 minutes, then tranfer it from the pan to a rack to cool completely. Don't slice the bread while it's hot; it will slice much better when it's completely cool.


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5 comments:

Tanna said...

I really like the King Arthur books and the recipes I've tried. I got to attend one of their free demo classes a year ago and it was excellent!

Jennifer said...

This sounds really good! Where did you find cinnamon chips?

helios said...

You know,
I've never been able to find the cinnamon chips here in NYC. But when I visit a friend in Princeton NJ, I can get them there. So I bought two bags, and since the recipe calls for about half a bag that's lasted me a while. I wish they were easier to find!

M said...

They're not kidding about the toasting part. This bread is good, but toasted, it's amazing.

Preety said...

I couldn't find cinnamon chips here What else we can use instead of that..thanks