yeah, in the way you have the recipe written here, you let it rest twice: "This bread is interesting, in that it includes both yeast and baking powder. It needs to rest for an hour before baking; so an hour goes by, and now it’s like 4:45. It’s time to stir in the baking powder and cinnamon chips..... Into the risen batter go the baking powder and chips.... I fill the pan, sprinkle the batter with cinnamon sugar—looking good, not too full. Let it rest for an hour, which gives the yeast a chance to get growing; the gluten to relax a bit, and the flour to absorb the liquid fully, all of which will help the bread rise better in the oven. Finally, put it in the oven and set the timer for 20 minutes." Well, clearly I was in such a dither I didn't follow my own directions! Bottom line: I'm going back to what I originally did, which worked just fine. Make the batter, let it rest for an hour, stir in the chips and baking powder, then put it into the pan, sprinkle with cinnamon sugar, and bake. - PJH sounds like you gave it two rests. If it only has one rest, and in the original recipe it calls for transferring the batter right before baking, that might knock down the dough and get it to rise less....fitting into a smaller pan better, no? (i write that wrt the original question) Using the method you describe in the comment (make batter, transfer to pan, and give it only one rise in the pan) do you sprinkle with cinammon sugar right before baking or when you put it in the pan and before you let it rest?

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