Cinnamon Chip Bread

A favorite bread recipe from local bread stores. I took a bread class and learned how to make this. It is sooo yummy fresh out of the oven. And later as french toast.

ingredients

5 c. warm water
1/4 c. respondo (3T. if powder)
1/4 c. canola oil
1/4 c. honey
1/2 c. powder milk
1/2 c. gluten
1-2 T. kosher salt
2 T. instant yeast
6 + c. flour

directions

1
Put water, respondo, canola oil, honey and salt in blender. Blend a little. Stop blender. Put in 6 c. white flour on top of wet ingredients, then sprinkle the yeast on top. Start mixer as it mixes, gradually pour in powder milk and gluten.
2
After the batter is well combined begin adding flour 1 c. at a time. Knead 5 minutes. Turn the dough out onto a shortening wiped counter. Divide into five balls and let sit on counter to relax for 3 minutes.
3
Take one ball at a time and put back in mixer (or hand knead chips in) pour 1/3 heaping cups cinnamon chips in blender and turn on. Don’t leave in the blender too longor the cinnamon chips will start to dissolve. Do this with each ball of dough.
4
Roll out each ball of dough like cinnamon rolls, only the length of your dough pan, roll the loaf up; pinch the edge and place in loaf pan. Repeat for all loaves. Let rise until double-dough is rounding well over pan.
5
Bake 350 20-25 minutes or 325 40-60 minutes.