Ugh! Yesterday, I made Walter Sands Basic White Bread which makes 2 loaves. One of the tips is to make cinnamon raisin bread out of one of them. The directions are to brush 1 1/2 Tbsp melted butter on the dough before sprinkling the sugar raisin mixture. It rolled up nicely and baked beautifully. Upon slicing...there is a huge gap...and now I know why! It is absolutely delicious, but not a beauty. Will try again today now that I know better - ha!
Also, that recipe calls for brown sugar...would white be better? Should I use the same amount of flour? Thank you!

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