Here is my bread pre-rise. I found a flour container to use as a rising bucket. I filled it with water and used a Sharpie to mark the lines. Cheap and easy! Right now it's at about the six cup mark.
Post-rise (sorry that it's hard to see) the dough is just about at the 12 cup mark.
Top view. They are not exactly equal. Hmmmm.
Side-ish view. You can see the one on the bottom has a bit of cinnamon spilling out.
Here's a cut side of the cinnamon loaf.
And a cut side of the plain loaf. Gorgeous rise. Tender crumb. Yum.
Toasted with butter.
And more toasted with butter. I'm sorry it's gone.
White Loaves (contributing baker - Craig Kominiak)
Makes 2 - 1 3/4 pound loaves
2 1/2 c. warm water (105-115 degrees F)
1 T. active dry yeast
1 T. sugar
7 c. (approximately) bread flour or unbleached all purpose flour
1 T. salt
1/2 stick (2 ounces) unsalted butter, at room temperature
While the loaves rise, center a rack in the oven and preheat the oven to 375 F
Go check out all the fabulous loaves by stopping by the Tuesdays With Dorie site.