April 28, 2007 - 5:41pm
Cinnamon Raisin Hoagies
I just finished baking the Cinnamon Raisin bread from BBA. It had no oven spring at all. The only changes I made to the recipe...oops, formula, were to omit the walnuts and use whole wheat flour for 25% of the flour.
It tastes great, but looks sorta brickish.
I read recently on this site that cinnamon is supposed to suppress yeast activity. Maybe that's so. The photo of this bread in the BBA is not especially lofty either. Has anyone made a cinnamon bread with really good rise? This bread has 2 tablespoons of cinnamon in the dough, plus about 1.5 tablespoons in the swirl. The yeast is 2 tsp. (instant).
Sue
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Hamelman's Cinnamon Raisin Oatmeal Bread has been the easiest cinnamon bread for me to get decent spring with. It tastes great too.
My recollection is that even the cinnamon swirl bread that Peter used to make at the bakery was fairly dense. The whole "roll the dough out thin and then roll into a tight swirl" thing is a bit too rough on it. Combine that with the addition of whole wheat flour and, yeah, I think you're looking at a pretty good recipe for a brick.
Floyd,
Thanks for the info. Even that recipe uses whole wheat for 25% of the flour, though it calls for more yeast than Reinhart's (even accounting for making 3 loaves vs. 2). But based on the photos, it seems to rise well. Maybe with this recipe, I'll try one loaf with the swirl and the other 2 without.
Sue
Sue, I've had that happen, too, and after some research, attributed it to too much cinnamon in the dough. I'm sure Floyd's right about the WW, too.
Susan