Wayne Boatwright wrote:

> That was my experience the first time I ever made cinnamon raisin
> bread...too much butter. The results was delicious, but like yours, it was
> almost fried on the bottom and the butter oozed out.
>
> What I've done since is use a pastry brush to lightly coat the rolled out
> dough with butter, then add the sugar/cinnamon mixture on top of it. Seems
> to work well for me.
>

I'll try that; thanks!

Serene
--
"I think I have an umami receptor that has developed sentience." -- Stef