cinnamon raisin bread
I've been baking simple breads for a couple of years. Reciently, I tried cinnamon raisin bread. I tried a variety of loaf-forming methods - the short of it is all of the loaves opened up inside of the loaf, meaning I had large air voids between the outer layers of the rilled up dough. I would prefer whole loaves, not hole in loaves. Is there a secret or is there a trick? A little help please!!