Cinnamon Raisin Hoagies
I just finished baking the Cinnamon Raisin bread from BBA. It had no oven spring at all. The only changes I made to the recipe...oops, formula, were to omit the walnuts and use whole wheat flour for 25% of the flour.
It tastes great, but looks sorta brickish.
I read recently on this site that cinnamon is supposed to suppress yeast activity. Maybe that's so. The photo of this bread in the BBA is not especially lofty either. Has anyone made a cinnamon bread with really good rise? This bread has 2 tablespoons of cinnamon in the dough, plus about 1.5 tablespoons in the swirl. The yeast is 2 tsp. (instant).