So Easy. So Cinnamony. So Good!

This recipe can be found on the King Arthur Flour Co Blog- it looked too good not to try!
All week I had anxiously been waiting to get to the store to pick up a few last ingredients; and when my mother-in-law had surgery, I thought what better reason or excuse to make up a loaf of bread.
The cinnamon chips which don’t seem to be a common item can typically be found at Nob Hill or Deluxe, or you can go the Hershey’s website under the product locator to find where they would be carried near your area.
Note: King Arthur also carries a mini-chip version.

It's somewhat of a cross between a yeast bread and a quick bread. It does contain yeast but there is no proofing or kneading involved. You just add the instant yeast to the dry ingredients and mix it all together.
The recipe calls for instant yeast, but you can use active dry yeast in almost any recipe calling for instant yeast. You just need to proof it first in some of the liquid from the recipe.
You do not need to make any other changes to the recipe. Rise times will depend on the temperature of the dough, and the temperature of the room.

One of the great things about King Arthur Flour Co ( KAF) is that they want you to try their recipes and they make sure that the formulas they provide you are going to work. They pride themselves in that they are providing you simply the best. And what more can you ask of from a company that has been around since 1790?!
The KAF blog- Bakers' Banter- is amazing too and they provide step by step instructions and pictures. Be sure to stop by and see what they're baking in their kitchen if you haven't already.

Easy Cinnamon Bread

from KAF via Bakers' Banter

Ingredients:

• 3 cups King Arthur Unbleached All-Purpose Flour
• 1/2 cup sugar
• 2 teaspoons instant yeast
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 cup warm milk
• 1/4 cup (1/2 stick) butter, melted
• 1 large egg
• 1 teaspoon baking powder
• 1 cup 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 till smooth. Let the batter rest at room temperature for 1 hour, covered, then stir in the baking powder and cinnamon chips.
Spoon the batter into a greased 8 1/2 x 4 1/2-inch loaf pan. Sprinkle the top with the cinnamon-sugar.
Bake the bread in a preheated 350°F oven for 35- 40 minutes, until it tests done; a cake tester inserted into the center will come out clean. Remove the bread from the oven, let it rest in the pan for 5 minutes, then transfer it from the pan to a wire rack to cool completely.

Yield: 1 loaf