A loaf of bread, with a twist

This is cinnamon swirl bread. Our teacher taught us there are some things that can inhibit yeast growth, and cinnamon is one of those things. Instead of mixing cinnamon directly into the batter, we made a buttery paste and spread it on to the bread dough. We rolled it up and pinched the ends, and put it in a loaf pan. Our teacher forgot to inform us that perhaps splitting the top would be appropriate for this bread. It split on its own but it didn't look very good. This bread was kind of dry, and the cinnamon made it taste bitter. I think it would have been nice to just try our hands at a regular loaf of sandwich bread.