AboutElyse Grau Expertise I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.
Experience I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.
Question I'm disappointed with the final rise of my sweet breads. The breads with a cinnamon and nut filling maintain their second rise volume through baking but the breads I'm filling with jam and nut mixes are loosing their height and coming out flatter? Are they steaming from the inside? Would a longer baking time (presently baking at 350 for 30 minutes) help? I'm thinking maybe I should start checking internal temp but will hot jam be confused with temp of dough? HELP!!!!
Answer Sharon:
I'm not sure about this one myself. I assume you are using the same dough recipe, just changing the fillings?
The jam would definitely add some extra moisture, which could make the dough a little heavier. You could try cooking the jams a bit first to thicken them, or add some graham cracker crumbs to the mix.
I also wonder if you might be rolling the jam mixture ones a little looser, creating some air pockets that may be deflating as the bread cools.
One thing you could try is to put the bread into the oven at a higher temperature, say 400, and then immediately turn it down to 350. This would give it a little extra boost at the start.
