No Swirl Cinnamon Raisin Bread
When using the swirl technique to introduce more cinnamon into the bread, I find that my swirls toward the outer edges loosen up to the point that when you bite into a toasted slice, it falls apart in your hand. The swirls don't remain tight throughout the slice.
So I'd like to forgo the swirl, and just introduce more cinnamon into the dough. Peter Reinhart, in his Cinnamon Raisin Walnut Bread recipe (BBA), uses 1 1/4 t. (.16 oz.) of cinnamon in the dough along with 2 t. (.22 oz.) instant yeast.
I hardly think that the 1 1/4 t. of cinnamon added to the dough would give a strong cinnamon taste by itself. So I'm thinking I'd like to boost the cinnamon up to a full tablespoon to start. Now since I use fresh compressed yeast, what would be the suggested amount of yeast for this increase in cinnamon? I would also be adding the called for amount of raisins.
Thank you!