The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

cinnamon raisin bread

jondough's picture
jondough

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!!

PaddyL's picture
PaddyL

Pinch those edges well, if you're making cinnamon swirl.  Are you?

jondough's picture
jondough

yes, I am making cinnamon swirl. 

PaddyL's picture
PaddyL

I make two loaves of cinnamon swirl raisin bread every week, and I brush the dough with water before sprinkling on the cinnamon/sugar, then roll them up and pinch the seams well.  You can seal the ends with water or egg wash, but I've never had any problems with the seams breaking or bursting.

SteveB's picture
SteveB

Jondough, see:

 http://www.breadcetera.com/?p=49 

SteveB

holds99's picture
holds99

Steve,

That's a lovely loaf of cinnamon raisin bread.   Great looking website.

Howard - St. Augustine, FL

SteveB's picture
SteveB

Thanks Howard.  I was going to add another post this weekend but it is just too darned hot to bake! 

SteveB

www.breadcetera.com

micki's picture
micki

I recently saw a tip on cinnamon rolls from www.kingarthurflour.com.  Brush the dough with milk before spreading the cinnamon-sugar.  The protein in the milk acts like glue as the rolls bake, keeping the filling from oozing out.  Not sure about oozing, but a number of comments indicated it worked.  For sure, it did for me.  My rolls did'nt come apart .  Give it a try?

holds99's picture
holds99

In her recipe for Cinnamon Raisin Loaf, Rose Levy calls for brushing the outside of the dough with an egg wash as it is being rolled/shaped into the cylindrical loaf.  The egg wash acts to bond the layers together and keep them from seperating during the baking process. 

If you're interested in her method it can be found in her Bread Bible, Cinnamon Raisin Loaf, pages 260-265.  I have made this loaf and her egg wash method definitely works.

http://www.thefreshloaf.com/node/8022/rose-levy-beranbaum039s-cinnamon-raisin-loaf

Good luck with your baking. 

Howard - St. Augustine, FL

jondough's picture
jondough

This is my first time to this site, and what a storehouse of infirmation, advice, and friendly sharing.  Rest assured, I will try the suggestions with great expectations. 

Bake on!!!!!

Jon

nbicomputers's picture
nbicomputers

Bakers will alow the final loaf to only get 3/4 proof and than take a long chopstick and dock the bread 5 or 6 times to alow for the gas to escape during baking which will prevent this condition.  too much proof will also cause this seperation.

holds99's picture
holds99

Missed you, your recipes, suggestions and your great sense of humor...a lot.  I knew it was you as soon as I saw the chopstick recommendation...you've finally disclosed another closely held baker's secret...the "Old Chopstick Trick".  The Baker's Union is going to be furious with you :-)  Seriously,  so glad to see you're back.  Hope all is well.

Howard

GrapevineTXoldaccount's picture
GrapevineTXolda...

it is harmful to a person's waistline.  The only good it serves is for chasing away nightmares. 

;)

Mini Oven's picture
Mini Oven

you to figure out that one? Just looking at pictures can be thought of as a diet, right? I checked out Sarah's recipe and got to thinking. Is that possible as an English muffin, sort of a fried pan sticky roll swirly something on low gas? 

I eliminate the butter if I want the layers to stick and the secret chop stick trick is good.  Thanks Norm!

Mini O