Hey all, I am a seasoned sandwich-loaf bread baker. I took my usual recipe
for sandwich bread and tweaked it yesterday to make a slightly enriched,
wheaty cinnamon-raisin loaf. I formed the loaves by spreading the
patted-out dough with melted butter and cinnamon sugar, and sprinkling on
raisins, then rolling up tightly as I do with any sandwich loaf. However,
once the loaves were cool and I sliced into them, the bread had separated
at the very top, between the top crust and the topmost spiral
section. Does this make sense? Basically, on a cross-section, the dough
was tightly wound until the top, where it had come apart, leaving a gaping
hole. Has anyone else experienced this, and if so, do you know how to fix
it? I rolled the dough up so tightly during shaping that I didn't expect
this to happen at all. It still tastes great, but isn't so appealing to
the eye.
Thanks for any assistance,
Katie Johnson