This was yesterday’s bread component of a bread-and-soup meal. In the morning, I mixed up the oatmeal-honey bread from 200 Fast and Easy Artisan Breads: No-Knead, One Bowl , to bake in the afternoon. I wanted to do something a little MORE with it than just a straight loaf, so I decided to do a filled, swirled raisin loaf. Oh – I was proud of myself; I didn’t have brown sugar for the swirl, so I took white sugar and used the mixer to beat in a couple of blobs of molasses… the result was identical. While I was mixing, I beat in a bit of butter and cinnamon as well. Spread it on the loaf, sprinkled with raisins, rolled up, allowed it to rise, then baked it. As you can see, I knew there was a problem as soon as I took the loaf out of the oven. The seam of the swirl hadn’t been on the bottom, or shifted during rising, and suddenly, I had buttery raisin glop goobering out of the bread and even a bit over the side of the pan. Definitel...