Cinnamon Bread

Cinnamon Burst Bread

3 T yeast

½ C sugar

4 eggs (beaten lightly)

3 ¾ C warm water

4 ½ tsp salt
3 T  Vegetable oil
11-12 C flour
2 ½ C cinnamon bites or chips (I found them at Kitchen Kneads in Ogden)

Combine 4 c flour, yeast, and sugar. Add water, eggs, and oil. Beat well to “cake batter” stage.  Stir in salt and 7 more cups of flour. Let mixer knead until bread dough forms (add more flour if too sticky), about 5 minutes. Add cinnamon chips or bites (they will stay whole if you add them at the end).  Cover and let rise for 1 hour. Spray counter with Pam and divide dough into 4 equal pieces. Shape into loaves and place in 4 bread pans. Cover and let rise another hour or until doubled. Bake at 375 for 25-30 minutes. Cool on cooling racks. Tastes great with butter, as toast or as French toast. Also freezes well!
If you use it for French Toast, you have to try this syrup with it. AMAZING!

Liquid Gold Syrup

1 cube butter
1 cup sugar
1/2 cup buttermilk
1/2 tsp baking soda
1 tsp vanilla

-Bring butter, sugar, buttermilk and soda to a boil, stirring constantly. Boil one minute. Remove from heat. Add vanilla and serve.