D. Cook wrote:
> I've tried the cinnamon raisin bread recipe from "Classic Sourdoughs"
> twice now, and had problems both times. The first time I thought it
> wasn't rising because the crust got too hard, so I took precautions
> this time and made sure the loaves rose in a nice humid environment
and
> the crust never toughened - still no dice.
>
> Wake up the starter - whoosh! It's fully active and doubled in less
> than 6 hours.
>
> Do the first proof - whoosh! It doubled in less than two hours.
>
> Do the second proof - whoosh! It also doubled in less than two
hours.
>
> Added in the ingredients - basically, flour, salt, sugar, milk,
> raisins, and cinnamon - pfft, nothing happened at _all_ after over
4.5
> hours.
>
> Does cinnamon kill yeast??

It might help to remember that cinnamon is ground bark. So adding it to
the bread dough at the mix stage is probably very much like adding
bran. It will cut the gluten strands. Why don't you fold or roll in the
raison/sugar/cinnamon mixture when you shape the final loaves instead?