Great Harvest Cinnamon Chip Bread Recipes

CINNABURST BREAD-GREAT HARVEST COPYCAT RECIPE - (4.4/5)

Steps:

• In mixer combine yeast, sugar, and warm water and milk; let bubble for about 5 minutes. Add in oil and egg. Slowly add 2 cups flour, mix and then add salt. Add 1/2 cup flour at a time until it comes away from side of bowl. Add the cinnamon chips when it gets close to the right consistency. The dough will be very sticky but the softer the dough the lighter the bread. So use the least amount of flour you can handle. (Note: Don't overmix the cinnamon chips.) Grease a mixing bowl. Let dough rise in bowl until doubled in size. Form into loaf (or whatever shape you want). Let rise until double. Bake at 350 degrees for 30-40 minutes.

CINNAMON CHIP BREAD

Steps:

• Place flour, milk, butter, honey, egg, potato flakes, yeast, milk, salt, vanilla extract, cinnamon, and baking powder in a bread machine in the order listed by the manufacturer. Run Dough cycle. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.
• Refrigerate dough until cool, about 1 hour.
• Transfer dough to a bowl of a stand mixer with a paddle attachment; mix in cinnamon chips using the dough hook.
• Place dough in a round pie plate; let rise until about doubled in volume, 1 to 2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Cover dough loosely with a tent of aluminum foil.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads 175 degrees F (80 degrees C), 40 to 50 minutes.

COPY CAT GREAT HARVEST CINNAMON BURST BREAD

Steps:

• Combine 4 cups flour, yeast and sugar in a large mixing bowl.
• Add water, eggs and oil, beat well until it has the consistencey of cake batter.
• Stir in salt, 7 more cups of flour. to bring the dough to a smooth, "bread dough" consistency.
• Knead in stand mixer with dough hook or by hand for 10 minutes.
• Add up to 1 more cup of flour if needed.
• Fold in cinnamon chips gently to avoid melting. *Alternately you could roll the divided dough into a rectangle and press the chips into the dough. Roll the dough up from the short side and tuck the ends under before placing in a greased loaf pan.
• Place dough in greased bowl, cover and let rise for one hour, or until doubled.
• Punch dough down and shape dough into four loaves.
• Allow to rise for another hour, or until doubled.
• Bake at 375 for about 30 minutes .

SIMILAR TO GREAT HARVEST SCONES

Steps:

• Preheat oven to 400 degrees F.
• In a large mixing bowl, whisk together the sour cream, baking soda, egg and vanilla.
• In a food processor, mix or pulse the flour, sugar, baking powder, cream of tartar, and salt. Cut or process in the butter until mixture is coarse.
• Dump the flour mixture into the bowl with the sour cream/egg mixture and stir until moist. Stir in the chocolate chips (or other add-ins). If dough is too moist, add more flour. If it is too dry, add a little milk or cream.
• Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into two 6 inch (approximately) rounds. Cut each into 6 wedges (8 wedges for smaller scones), and place them 2 inches apart on the prepared baking sheet. Brush with topping.
• Alternatively, pat dough into an inch thick slab and cut out 2 1/2 inch (or whatever size you want) rounds.
• Bake 18 minutes in the preheated oven, until golden brown and cooked through. Check at 18 minutes, but it may take longer.
• Let the scones cool for at least 10 minutes before serving. This is important. They taste much better after they've cooled and set a bit -- less doughy.