Cinnamon Chunky Bread

Ingredients:

1-1/2 cups nonfat dry milk
1 cup sugar
2 Tbs active dry yeast
8 cups (+ or - ) all purpose flour
1 tsp (heaping) baking powder
1 tsp (scant) baking soda
1 Tbs salt
4 cups HOT tap water
1 cup vegetable oil

Filling:
1 cup melted butter
2 cups sugar
2 Tbs cinnamon
brown sugar
additional melted butter if needed

Directions:

Combine dry milk, 1 cup sugar, 2 Tbs yeast, 5 cups of the flour, baking powder, baking soda, and salt in the bowl of a large mixer (I use my large capacity Bosch bread mixer)

Cover with lid, and pulse till dry ingredients are well mixed.

Add the 4 cups hot water and the vegetable oil. Pulse gently at lowest speed until barely combined. Scrape down sides and continue beating until smooth.

Add enough additional flour until the dough cleans the sides of the mixing bowl.

Add about 2 Tbs vegetable oil to the bottom of a large mixing bowl.

Place dough in bowl, turning over to coat the top surface.

Cover with plastic wrap and allow to rise until double.

In the meantime, combine the sugar and cinnamon for the filling. Melt the butter in a large pourable container. Assemble tools for cutting nearby.

Prepare your pans by lining with squares of parchment. (Yes, it’s worth it!) You won’t need to get fancy with the parchment, just press it down into the bottom and up the sides of the pans. This will make it so much easier to remove from the pans with all that ooey-gooey sugar/caramel mixture. (And it also makes it easier to push into a bread bag without sticking to the sides...)

Turn dough onto countertop. The oil should prevent it from sticking, but add additional oil if needed.

Roll dough into a large rectangle - it will take up your entire work surface it seems!

Pour a generous coating of melted butter over the dough, spreading to the edges with a spatula.

Sprinkle generously with cinnamon sugar.

Add a healthy covering of brown sugar.

Roll loosely, cinnamon roll style. (Be sure it’s loose!)

Using a dough (or bench) scraper, cut diagonally into 1” slices at a 45 degree angle.

Now, cut diagonally the other direction, in an “X” pattern.

You may wish to roughly chop it a few more times, depending on how “chunky” you like the bread.

Pour a little melted butter into the bottom of each parchment-lined loaf pan.

Heap the chopped dough into pans. Adjust to even out the dough.

If you have any extra melted butter, you can drizzle it over each loaf - then sprinkle with a little more cinnamon sugar mixture.

Allow dough to rise till double.

Bake at 350 degrees for about 25 - 30 minutes, being careful to check for a doughy center. If it’s still a bit doughy, give it a few more minutes.

Allow to rest in pans for about 10 minutes, then remove to wire racks.

My new favorite Recipe!

Recipe from: Changeable Table