I would just follow Rose's instructions and check the temperature - the recipe tells you the bread's temperature when it is done.

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So, can you please tell me how long to bake this and at what temp? The bakery I used to get this bread at added a white glaze on top of the finished loaf but your cinnamon sugar sounds yummy too.

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I am on vacation so I do not have the Bread Bible with me, but I used Rose's white bread recipe which has a variation for making cinnamon bread. It was delicious! I highly recommend it. After I rolled the dough, I rolled it in cinnamon sugar like my bakery did when I was growing up.

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Did you ever make this and what recipe did you use for the cinnamon bread?
Thank you.

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What is the difference in taste or consistancy in a butter cream frosting if the sugar and liquids are first made into a soft ball syrup (238 degrees F) and then added to the eggs and then brought back to 160 degrees F ala Joy, rather than mixing all the ingredients initially and bringing to 160 degrees F ala Julia Child?

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Thanks for the post :) i'm a very bad cook, and need all the help i can get :)

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Thanks for the post :) i'm a very bad cook, and need all the help i can get :)

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Louise - Glad you got the pan. Didn't it come with some kind of directions? Oh well, can't wait to hear how your bread turns out!

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I am very excited because my round crimp pan arrived and I am going to make the cinnamon raisin bread.
See http://www.hubert.com/prod/SB.2527.35453/searchlb/Chicago-Metallic-s-Bake-King-Crimped-Round-Bread-Pan-Set.html
The challenge is the pan is fully enclosed so I need to figure out how much dough to use and how long to bake the bread. It holds 6 cups of water. Should I just calculate the volume in a regular bread pan (about 8 ½ cups) and do the math for much to put in the crimp pan?
Do you think it will bake any different being fully enclosed? It will be very difficult to open the pan to check the temperature and then reclose it.
Thanks! Louise

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