cinnamon oil vs. ground cinnamon
I was just looking up ingredients for Dave's Killer Bread bagels of assorted flavors. Organic, nothing artificial,,,,The raisin bread lists "organic cinnamon drops", so I looked it up and found cinnamon oil and extract.
Has anybody substituted oil or extract (non-stevia) in baking yeast bread or bagels? If so, how much oil or extract vs. ground? Flavor differences? I'm not smart enough to figure oil the coumarin? compound amounts between oil/extract/ground. Should I just stick to my good-quality non-cassia cinnamon? Sometimes I grind my own (keep good high-oil sticks in the freezer). I just bookmarked an excellent TFL post on cinnamon vs. yeast, and will read that in detail. Thanks!