ptquilts

Is there anything more satisfying than making your own bread? Just made 2 loaves today, one wheat, one cinnamon/raisin/pecan.
Now I need help from some expert breadies - DH likes the raisin with cinnamon swirls, like Pepperidge Farm makes, but when I do it that way it comes apart at the swirls. I rolled it out flat, spread melted butter, sprinkled cinnamon and cinnamon.sugar on it and rolled it up. Then mooshed it together real good and put it in the loaf pan for the second rising. Still comes out with a hole.
Any suggestions? THanks.

sewgull

I can be the taste tester.

KatFish

When you roll it, press your fingers along the seam, roll a little more, press a little more. Clear as mud? you basically want to avoid any traped air in the roll. Only way I know is to make sure there is none, so I press and seal as I go. It works.

Rosyhf

You need to moisten the edges to make them seal properly. After i roll it up. I usually cut them in 3 inch slices....

Cybrarian

The other thing to watch is not much butter. This is hard for me because bread & butter is a major addiction of mine. Paint it on and do the roll and press as you go and it should be as good as you can get it. And in the end who cares you're making him homemade bread!!! His friends are so envious...!

amma

Lightly dampen the bread dough with water to make the cinnamon and sugar stick. It is the fat/oil in the butter/margarine that is causing the bread to separate. You can slather it with butter after it is baked and toasted.

Think of it this way... when you make Monkey Bread, you dip the dough balls into melted butter so that they don't stick together while they bake :wink:

My grands love this bread made into french toast :D:D:D

sueisallaboutquilts

You are right- nothing in this world better than freshly baked bread!YUMMMMMMM!! I love to make it but don't very often b/c it's a super- bad addiction for me!!!

Carol's Quilts

Exactly! That's the answer. DO NOT put butter on the dough before rolling or shaping it. The same thing is true when making cinnamon rolls or sticky buns. I don't like it to "uncoil" when you eat it. Not buttering the dough is the solution.

ptquilts

thanks, will try it with water instead of butter next time.

Nita

Although I still, on rare occassion, make bread 100% from scratch, I have used an electric breadmaker for several years. I still get that fabulous aroma without all the time & work ...... that leaves me more time to sew. A Win/Win situation! If I want to make a shaped loaf, such as cinnamon raisin, I still let "Bertha" (my breadmaker) make the dough for me and then I finish it traditionally in my regular oven. I know that some people have had bad experiences with breadmakers and, therefore, I do not believe that all breadmakers are created equal. This is the second West Bend breadmaker that I have owned and I swear by it. Hmmmmmm, come to think of it, maybe I'll make soup & bread for supper ...... one of DH's favorite meals.