Cinnamon Chip Loaf

• 1 cup less 1 tablespoon water, [I needed only 3/4 cup]
• 2 teaspoons vanilla
• 1 egg
• 2 tablespoons butter or margarine, softened
• 2 tablespoons non-instant dried milk
• 1 teaspoon cinnamon
• 1 1/4 teaspoons salt, measured & set aside
• 1/2 teaspoon baking powder
• 2 tablespoons sugar, 3 makes it sweeter
• 2 1/2 teaspoons instant yeast*
• 3 cups King Arthur Unbleached All-Purpose Flour [12 ozs + 1-2 ozs extra]
• 3/4 cup cinnamon chips**

Instructions:
In a medium bowl mix 2 cups of flour, the yeast, dried milk, sugar, cinnamon, and baking powder. Pour these dry ingredients into the electric mixer bowl. Insert paddle attachment and mix on low speed until well incorporated. Add in the vanilla, egg, and butter. Slowly pour in the water. Start with 3/4 cup. Mix on low speed until you have a nice batter. Turn off machine and allow the mixture to "work" for about 20 minutes.*** Switch to the dough hook and add in the salt and a little more flour. Knead for 3 minutes. Shut off machine for 2 minutes then knead again for another 3 minutes, adding more flour if dough is too slack. (On the other hand, if dough is way too dry add a tad more water, a tablespoon at a time). Shut machine off and rest the dough another 2 minutes. Knead again for 3-4 minutes, now adding in the cinnamon chips a little at a time until all are incorporated. Stop machine, remove dough and place on a greased work table. Knead the dough just enough to insure that chips are well distributed. Place dough in a greased bowl, cover and allow to rise (about an hour or so). Knock down the dough and allow it to rest 10 minutes. Shape and place in a well greased 8 x 4 x 3 loaf pan. Cover and allow to proof (30-45) minutes. Dough should rise a scant inch over rim of pan.
Meanwhile, preheat oven to 350F.
Options before baking: Slash top with a cross before placing into oven. You might also glaze the top with a mixture of 1 small egg, lightly beaten with 2 tablespoons water. This will give the bread a beautiful golden shine.
Bake the bread for about 50 minutes, tenting after 40 minutes if it becomes too brown.
Should you not use the egg/water mixture before baking, brush the baked loaf with softened butter when you remove it from the oven.
Remove bread from pan and allow to cool slightly on a wire rack.
Makes a 1 1/2 -Pound Loaf