Add 3 cups of flour and salt.

Beat with a mixer on low speed for 2 minutes, scraping bowl for chunks. Switch to dough hook attachment and add remaining flour.

Mix with a dough hook for 5 minutes or until dough is smooth and elastic. If mixing by hand, knead for 5-7 minutes until smooth.

Add in cinnamon chips and mix them in until evenly dispersed.

Place dough in a large bowl prepped with butter or nonstick spray.

Allow to rise for 1 hour (covered with a tea towel or lightly with plastic wrap) so that dough is doubled in size.

Grease bottoms and sides of 2 loaf pans or 6 mini loaf pans. I like to add parchment strips for super easy bread removal.

Turn dough onto counter and cut in half for 2 loaves, or in to 6 equal pieces for mini loaves. Gently pat or lightly roll dough into a (roughly) 7x13" rectangle. Roll up lengthwise and tuck ends under. Place in 2 loaf pans (prepared with non-stick spray and parchment strips.

Allow loaves to rise an additional 45 minutes covered with a lightweight tea towel. This rise time will ensure that your bread is light and airy while baking and not dense.

Preheat oven to 425° F and bake loaves 25-27 minutes.

Be sure to remove loaves from their pans a few minutes after baking so they don't become soggy on bottom from condensation.

Enjoy warm or cool, or even as toast! It is so delicious warm with butter.