Basically, does anybody have any tips on how to keep the bread from coming apart at the cinnamon swirl? The taste was pretty spot on but my swirl was less than seamless...
I make either raisin cinnamon swirl, or just cinnamon swirl, loaves every week and the best way I've found is to brush the dough with a bit of water before sprinkling on the cinnamon/sugar. You won't get any gaps that way at all, and the taste is still great.
white sometimes helps me, along with a good tight roll. This loaf was done with the light egg white brushed on and then the cinnamon mixture applied.
That's a beauty!! Do I see pecans in there as well? Yum. Yeah, I have a feeling my roll could have been tighter as well. Can't wait to make this again with the egg whites, I have high hopes after seeing this photo :) Thanks!
or you can use walnuts. Thanks, R. Acosta. This is a very popular loaf 'Cinnamon Raisin Walnut Bread' from 'The Bread Bakers Apprentice' by Peter Reinhart.
I ended up grinding up some pecans and using that in the filling as well, and was careful to roll it up tight, so we'll see! I'll post pictures when I'm done. I'm going to have to get my hands on "The Bread Baker's Apprentice" everyone here seems to reference it quite often.
I also give the dough a light brushing with water. It works for me every time. Good luck!
I go the egg route. Used to brush with melted butter. Now you wanted to talk about bread coming apart! Terry R.
I did milk and melted butter, so that must be where my problem was. Luckily my husband's already asking me to make this again so I've a chance to redeem myself :)
I finally figured out how to post photos, so here's my delicious results!!! I love this bread, and my family loved it so much that I had to make it twice in the same week! I even made one loaf into Cinnamon Rolls, and using the egg white wash to keep the swirl together worked great! This recipe is definitely recommended.