Cinnamon Chip Bread

A fellow blogger friend of mine, Hallee, always talks of cinnamon chip cookies and how she sends them over seas to her husband in Afghanistan. They are always a HUGE HUGE hit there! So one night while blog hopping I came upon 2 recipes using them that sounded wonderful! I of course did share them with her.

I had never seen cinnamon chips at the store before, but then again I never had looked either. So when I went back for groceries I looked and lo and behold there they were. So I picked up a package to try. This was the first time I used them and wasn't disappointed in them at all! I wasn't a huge fan of them alone, but inside baked goods they were delightful!

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Cinnamon Chip Bread-adapted from Lick the Bowl Good
2 cups wheat flour
1 cup ap flour
1/2 cup sugar
2 tsp instant yeast*
1 tsp cinnamon
1 tsp salt
1 cup warm milk
1/4 cup butter, melted
1 large egg
1 tsp baking powder
1 cup cinnamon chips

In a large bowl mix together flour, sugar, yeast, cinnamon, and salt. In another bowl, whisk together milk, butter, and egg. Combine the wet and dry ingredients, beating until smooth. Let the batter rest at room temp for 1 hr, covered. Then stir in baking powder and chips.

*You can use regular active yeast, but if you do make sure you proof the yeast with the milk first for about 5 mins before adding it in.

Spoon batter into bread pan. Bake bread at 350 degrees for 35-40 mins, until it tests done. Remove bread from the oven, let it rest for about 5 mins. Transfer bread to a wire rack to cool completely. This will allow it to cut better..

**Something happened with my bread...so it didn't seem to rise as well as the original loaf looked. I think this had to do with my milk not being warm enough so the yeast wasn't activated. So make sure your milk is around 110 degrees. The bread was pretty good, better if toasted. I ended up making stuffed french toast with it seen as it wasn't as "high" as it should have been. But it still tasted great!