Cinnamon Raisin Swirl Bread
I am a newbie bread baker and have been working to perfect Peter Reinhart's Cinnamon Swirl Raisin bread. Although the taste is great, it never fails that after the bread is baked, there is a big air gap inside and at the top of the loaf. I've tried rolling the dough tighter once I sprinkle on the cinnamon / sugar mixture on and have even rolled the formed loaf back and forth on the floured surface thinking that it would compress the layers together. Still fairly large gaps. What am I doing wrong ??