focaccia, which was eaten very quickly. Then the other day I was flipping through the recent issue of Cook's Illustrated and read an article on perfecting cinnamon bread. I think that Cook's Illustrated has some very interesting ideas but find their processes fussy. Their premise was that one can make a cinnamon bread at home that doesn't have the big gaping holes that occur where the cinnamon filling meets the bread dough. I wondered if one could achieve a similar effect using a pullman loaf pan. So I tried it. I made a challah dough using the recipe from The Bread Baker's Apprentice by Peter Reinhart, which I tweaked just a bit by using regular yeast instead of the instant yeast called for and allowed for longer rising times.
A pullman loaf pan has a lid and makes a loaf with a flat, rather than rounded, top. It also doesn't allow much of a crust to develop so that it is easy to make crustless finger sandwiches with bread baked in one. But, my quest was for a cinnamon swirl bread that didn't have a bunch of giant holes in it.
I put the cover on most of the way--I left it open about 1/2-inch and let it rise until it was about 3/4 of the way up the sides of the pan. I closed the lid the rest of the way and put it in a 350F oven to bake for about 50 minutes.
Oh, and the toast was very lovely. This is an experiment worth repeating.