I tried a new bread recipe last week and i have to say it was excellent. It was a bread recipe I found on King Arthur's web site. One of the things that makes this bread a little different is it a combination yeast bread and quick bread. It starts with the usual ingredients found in bread. 
It only needs to raise for an hour before the rest of the ingredients are added. Then it is ready to bake. 
And after it is baked it looks like this. Look at all those bits of cinnamon. Yum!
Because it was almost dinner time and D wasn't home I decided to make French Toast with my freshly baked bread. All I can say is it was excellent. I had it toasted the next day and I wasn't disappointed. Five spatulas out of five. Doesn't get any better than that, people.
I think the secret to this bread is the cinnamon chips. I bought them from King Arthur's website. They are called Cinnamon Flav-R-Bites. They are good. 
Here is the recipe if you are interested. If you want more detailed instructions visit King Arthur's Bakers' Banter, http://www.kingarthurflour.com/blog/2008/04/22/cinnamon-bread-in-a-hurry-a-loaf-born-of-panic/
Easy Cinnamon Bread
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This bread is a cross between a typical baking powder-leavened quick bread, and a yeast bread. The result: a cinnamon coffeecake-tasting loaf that's wonderful served plain, and is incredible toasted.
3 cups King Arthur Unbleached All-Purpose Flour OR Mellow Pastry Blend
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 to 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. Note: Don't slice the bread while it's hot! It'll slice much better when it's completely cool. Yield: 1 loaf.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
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4 comments....porters always have something to say!:
Is that real butter I see in the first picture? Amazing. At least you are using the unsalted kind.
that would be real butter. if you are going to take the time and trouble to bake then it just makes sense to use the best ingredients.
I have a french toast recipe that is top shelf. I think if I was to use your bread with my french toast it would take it to a whole new level. I just might have to try it.
By the way is that real maple syrup? There is nothing better. If you want the recipe for store bought maple syrup I have the Aunt Jamima recipe.
By the way I found that song I just can't stand, I just needed a reminder: Pieces of April by Three Dog Night.
yes, real maple syrup. i use real everything. that french toast was so good. the bread is easy too.
i love that song.
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