In article
<mailman.8.1110310579.218.rec.food.sourdough@mail. otherwhen.com>,
Mike Avery > wrote:

> When we were doing sourdough cinnamon raisin bread at the bakery, we put
> the raisins in the dough, but layered the cinnamon sugar in the dough.
> Basically, we rolled each loaf out so it was about 6" wide and about 18
> to 24" long. Then we buttered the bread with melted, but no more than
> warm, butter. Onto that, we sprinkled a cinnamon/brown sugar mixture.
> We did not cover the last 6" or so of the bread. Then we rolled the
> bread down, very tightly. Once it was rolled, we pinched the seams shut
> and let the bread rise about 8 hours at room temperature. The rest of
> our breads were in the walk-in so they wouldn't over rise. The raisin
> was still rising.
>
> Hope this helps,
> Mike

This looks like a clever way of getting the sugar/sweetness in without
inhibiting the yeast.

Roland