Cinnaburst Bread Great Harvest Copycat Recipe 445

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.

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 .

HARVEST BREAD

Steps:

• Heat oven to 350°. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with cooking spray. Discard 3 tablespoons of the pineapple juice. Mix remaining juice, pineapple, egg product and oil in medium bowl. Stir in remaining ingredients until blended. Spread batter in pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour, before slicing.

GREAT HARVEST HONEY WHOLE WHEAT BREAD COPYCAT

Steps:

• In a large bowl, add water, yeast, honey and salt. Let it rest for 5 minutes (or until the yeast foams).
• Add in flour 1 cup at a time, kneading it between each cup of flour added if you are making it by hand. If you are making it with a mixer (like a Bosch or Kitchen Aid), use a paddle attachment and just let it mix while you add the flour.
• Knead bread for about 5 minutes. If the dough is sticky, add only enough flour so that the dough barely pulls away from the bowl. Every time I make bread, the amount of flour I use varies - humidity and elevation will make a big difference too. I usually use between 10-11 cups.
• Preheat oven to 170 degrees; turn the oven off, and let dough rise inside the oven for 15 minutes.
• Carefully remove bowl from oven. Spray the back of your hand with cooking spray and punch down the dough. Form into a log and cut in half, forming two larger-sized loaves. Put into 2 greased loaf pans.
• Again, preheat oven (if it?s not warm anymore) to 170 degrees and let the dough in the pans rise in the oven for 20-30 minutes, or until the dough doubles in size.
• Remove dough from oven and set oven temperature to 350 degrees. Once oven is pre-heated, place the loaves back in the oven and bake for 30 minutes.
• Remove from pans immediately and let cool completely on a cooling rack.

CINNAMON BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
• Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
• Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
• Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.