Cinnamon Burst Bread

This is a copy cat Great Harvest Cinnamon Burst Bread recipe that I adapted from one I found on Food.com.  I use bread flour (King Arthur of course) instead of all purpose, and it makes a huge difference.  This is the first step in a bigger and better recipe to follow.  Trust me, you won't be disappointed!

3 tbsp yeast
1/2 c. sugar
4 eggs, beaten
3 3/4 c warm water
4 1/2 tsp salt
3 tbsp Canola oil
2 c. cinnamon chips
8 c. bread flour
1/2 - 1 c. cake flour

Combine 4 c. flour, yeast, and sugar in a large mixing bowl of a stand mixer.  Then add the water, eggs, and oil.  Mix with the paddle attachment until well combined.  Let it rest for about 5 minutes to allow the yeast to work.  Your dough should have bubbles in it.  Switch to the dough hook of your mixer, and then add the salt, 4 more cups of bread flour, and the cinnamon chips.  Knead the dough until it's nice and smooth.  Add the cake flour a little at a time until the dough pulls away from the bowl, but be careful not to add too much.  Your dough should be slightly sticky and pliable.  You don't want it too stiff.  Knead it for another 10 minutes.  Put dough in a greased bowl and allow to rise until double in size.  Grease four loaf pans.  Punch dough down, shape it into loaves, and put it in the pans.  Allow to rise until double in size.  Bake at 350 for 30-35 minutes.

I usually freeze a couple of the loaves for later.