cinnamon raisin bread question.
OK so here’s what happened. Our 11 month old can finally eat wheat(allergies) and my wife said “you should make some cinnamon raisin bread today” and it was getting on in the day. So instead of finding a proper recipe for it I used one of Reinharts cinnamon roll recipes. Long story short, it would have turned out OK but it had to cook FOREVER in a 9.5×5″ loaf pan. The crumb was OK but dry. The crust was almost bullet proof. Me being me, I just knew it would turn out better the next time, and it did but the crust was still over done. I was just wondering, I have some 12×3.5″ pans I use for regular sandwich bread. Would the change in dimensions be enough for it to come out right or should I just give it up and find a proper bread recipe? The problem it’s having is the center isnot cooking fast enough which is why I methinks the narrower pan would help. Is it a lost cause?
Thank you so much for your time!
Source: Fresh Loaf