Not orange... just cinnamony delicious

If I had to pick a favorite flavor I'm pretty sure it would have to be cinnamon. When given a chance to make a breakfast anything - it will probably be with cinnamon. This cinnamon chip bread has been on my list for a while but all I had were the Hershey's chips... no thanks... Andy does NOT like them... I tried making my own one time... they worked - kinda? And have also been sitting in my fridge for over a year - maybe I should toss this... anyway... I bought myself several pounds of GYGI chips (https://www.gygi.com/Cinnamon-Baking-Chips-2-Lb.-Bag) and they are like magic. They are tiny and amazing. Not weird orange but cinnamon goodness.
This bread is... amazing. It puffed up beautiful - we sliced and toasted it up for breakfast and we could NOT stop eating it. I might even split it into 3 loaves next time because the slices have muffin tops and did not want to fit into the toaster. This is also perfect bread to make French toast. I see some French toast coming!!

Cinnamon Chip Bread

Ingredients
1 1/2 tbsp dry active yeast
1/2 cup + 2 1/2 cups very warm water divided
1/4 cup honey
2 tbsp canola oil
2 1/4 tsp salt
7 cups all purpose flour
2 cups Orson Gygi Cinnamon baking chips
2 tbsp melted butter for the crust

Instructions
Combine 1/2 cup of warm water, the yeast and squirt of honey. Let the mixture sit for 5-10 minutes until nice and bubbly.
Add the remaining warm water, honey, canola oil, salt and 4 cups of the flour to the bowl of a stand mixer.
Using the dough hook, knead until the flour is incorporated.
Add 2 more cups of flour, kneading until incorporated and then slowly add in the remaining cup of flour.
The dough will be tacky to the touch, but shouldn’t stick onto your finger if quickly touching the dough. The dough will stick to the bottom of the bowl, but should clean the top of the sides.
If your dough is too wet still, slowly add more flour, a few tbsp at a time until the dough is tacky to the touch.
Add the cinnamon baking chips and knead for an additional 5 minutes.
Transfer the dough to a greased large bowl. Cover with plastic wrap and allow the dough to rise for 1 hour.
Transfer the raised dough to a floured surface and divide the dough in half. Work with one half at a time.
Flatten the dough, pressing all of the air bubbles out of it.
Then fold the dough in half and pinch together the seam, repeating this process until you have a tight bread loaf. You may need to turn the ends under in order for it to fit into your bread pan.
Place inside a greased 9×4 bread pan.
Repeat with the other loaf.
Cover and allow the dough to rise for an additional 45 min.
Preheat the oven to 375° F. Allow the bread to continue rising while the oven is preheating.
Bake in the oven for 20-25 minutes or until golden brown.
Take out of the oven and brush with melted butter.
Return to the oven for 10 minutes, or until the bread sounds hollow when tapped on the top.
Allow the bread to cool in the bread pan for 30 minutes before cutting.