I'm having trouble with "rolled" bread (Marguax Sky recipe)
I just got the book "Beautiful Breads and Fabulous Fillings" and I tried two recipes that both tasted great but didn't look right.
Most of her breads are "rolled" and filled -- like jelly rolls, kind of. You make the dough, roll it out, spread on the 'filling', roll it up, put it in a loaf tin, bake it. Voila. But both of my loaves ended up with big spaces between the top crust and the "body" of the bread. Since this is primarily a sandwich book, I know it's not supposed to be like this!
I followed the recipe and instructions pretty much to the letter except that I make a smaller amount of dough (about half the amount). Even so, the loaves grow very nicely and nearly filled the loaf pan. Below is a shot of what they looked like after baking. The other loaf was even more pronounced.
Is anyone familiar with this type of bread? Can you guess at what I might have done wrong?