Cinnamon Chip White Bread

Place yeast and 1/2 Tbsp sugar in a small bowl. Pour the warm water over the top and let it stand for 15 minutes.

In a stand mixer, combine butter, salt, sugar, & evaporated milk.

Once the yeast is nice and foamy, add it to the stand mixer with 3 cups of flour. Mix with the dough hook on slow-medium speed until incorporated.

While mixing, add 2 cups flour and combine until incorporated. Toss in the cinnamon chips and mix just until incorporated. Then switch to ½ cups of flour and continue adding just until the dough stops sticking to the sides of the bowl.

Coat the sides of the mixing bowl and the top of the dough with shortening. Cover the bowl with a warm towel and set aside to let the dough rise over the rim of the bowl (approx. 1 ½ hrs).

Use oil to grease two 8 ½” x 4 ½” loaf pans.

Turn dough out onto a floured surface and knead for 2-3 minutes. Cut dough in half and use a rolling pin to roll out the sections into a rough rectangle (approx. 8x12”). Don’t overwork the dough. Use the width of your bread pan as a guide.

Using your fingers, gently finish shaping the dough so it is an even layer. Then roll dough from top to bottom, pinch the seams on the ends, and tuck them under slightly to create tension for the top of the loaf.

Dip the top of the loaf in the oiled pan and then flip to place seam side down. Let the dough rise until it looks like a loaf (approx. 40 minutes). Before baking, gently brush the top of the loaf with oil for a smooth, chewy crust.

Preheat the oven to 350℉. Bake the loaves for 25-30 minutes (rotating halfway through for nice even baking) until the tops are golden brown and the internal temperature is about 190℉. Remove from the oven and let stand in the pan for 5 minutes before turning out and sitting on the cooling rack.

Let cool for 30 minutes before slicing.