When I was going to college I would stop at this little bread shop in the student center like everyday I was on campus. It was DIVINE! They’d cut the slices extra thick and top it with your choice of honey butter, cream cheese, or jam. Each slice was served warm (or toasted if desired), which is how all homemade bread should be
devoured eaten! My favorite was the cinnamon bread with honey butter. Double the yum!
1/2 Tbsp. Yeast
1 and 1/2 cups Warm Water
1/2 cup Honeyville Milk Alternative
1 and 1/2 Tbsp Sugar
1/2 Tbsp Salt
4 cups Honeyville Bakers Bread Flour or Honeyville Alta Artisan Bread Flour
3 Tbsp Coconut Oil, melted
1/2 cup Cinnamon Drops
In a large bowl add warm water and yeast.
Let sit for 5 minutes. (I use this time to melt the coconut oil, measure out the other ingredients, etc.) Add milk powder and sugar and stir until dissolved.
Add 2 cups of flour, salt, and coconut oil and stir by hand until the mixture is smooth.
Stir in the cinnamon drops. (Quick notes about the cinnamon drops. I found mine at the Salt Lake Retail Store, the other retail stores should be able to special order them. If you don’t live close to a Honeyville store I have seen similar chips at Walmart).
Mix in the remaining flour a 1/2 cup at a time to make a soft dough. You may or may not use all the flour, or even a smidge more. Once it gets to this point (soft but still slightly sticky), turn out onto a floured surface to knead. Normally I have added about 3 and 1/2 cups of flour TOTAL at this point.
Knead and add just enough flour so it is no longer sticky but the dough should still be soft.
Shape into loaf shape and place in a greased loaf pan.
Let rise until 1/2 inch over the pan. Bake in a preheated 375 degree oven for 30-35 minutes. When done, remove pan and transfer loaf to cooling rack.
Cut the slices thick and enjoy every bite!
If this loaf makes it until morning I think it’d be dynamite as French Toast.