The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cinammon Swirl bread went south

southernmuffins's picture
southernmuffins

Cinammon Swirl bread went south

Experimenting with a cinnamon swirl raisin bread. It is a dense loaf, whcih is what I want, but it got done on the outside before the inside and separated around the cinnamon and raisins, so when I cut it the center kind of falls out.  What did I do wrong?  Help!

KansasGirlStuckInMaryland's picture
KansasGirlStuck...

Can you post the recipe or time and temperature used for baking?  How big was the loaf.  There are many factors that could be involved and we need more information.  Do you have any pictures you could post?

SourdoLady's picture
SourdoLady

Sounds like you need to bake at a slightly lower temperature for a longer time. This will give the inside more time to bake done without over-baking the outside. That is probably also the cause of the swirls separating.

southernmuffins's picture
southernmuffins

Discovered several things - one, my oven temp is hotter than it reads, so I have to tone down the temperature, and two, another article on the forum mentioned using melted butter instead of cold butter to cause less separation. I used a different recipe one from this forum. Everything went well throughout until I baked it.  I made the mistake of trusting the time on the recipe instead of watching it. The rolls were overdone, but I may have saved the bread. I tried to take it out of the pan and place it on a rack to cool - that was a mistake. It started to collapse in the center - where the cinnamon filling was - that has NEVER happened to me. I put it back in the pan and decided to rethink my strategy. Obviously, my oven is too hot, I wonder if I should have placed it on a different rack than the middle. Any ideas????