The Fresh Loaf

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No Swirl Cinnamon Raisin Bread

Ricko's picture

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!

Janetcook's picture

When I add cinnamon to the dough itself I add 1%.  I bake using SD to leaven my loaves but when adding cinnamon I do include IY too and I use between 0.1% −0.2% depending on the other enrichments in the dough and how long I want it to proof.  (I bulk ferment my dough overnight in the refrig. which gives the leavening a long time to do its 'stuff'.

I suggest that you try your idea of adding 1 TB and going from there.  Your taste buds will tell you wether or not you need more or less cinnamon and watching how the fermenting/proofing goes will tell you about how much yeast to use.  You do have a good starting point so have fun and experiment and take notes on results :)



PaddyL's picture

I gather, from what I've read, that extra cinnamon might have a negative effect on the yeast.  I've added up to 1-1/2 tsps. of cinnamon without affecting the yeast, so you might try that.

Mini Oven's picture
Mini Oven

be from oil or butter and not the cinnamon?  How about flour or oil when rolling out the dough?  

Try using cinnamon on a light misting of water or dough brushed with milk  or cinn. blended first with a sprinkle of pwd. sugar  (it melts & bonds)  see how that helps keep the swirls stuck together.  If nuts are swirl involved, try kneading them into the dough instead, their oils might contribute to the separation of swirls.  

Sometimes separation is used to an advantage in rolls so that they can be separated or pulled apart while eating.  For thin slices and the toaster however, it's better the butter is on the toast not in the swirl. 

Ricko's picture

Thank you everyone for the tips. I'll start experimenting.