Miss Ra’chel said...
February 28, 2010 at 11:20 am

Looks delicious! I don’t particularly like raisins in bread, but I want to make this! looks delicious!

Dianne said...
February 28, 2010 at 11:20 am

The cinnamon bread slices look perfectly beautiful! You must have rolled the cinnamon dough from both sides when you formed your loaf…My plain toast (homemade) breakfast looks pretty boring now!

zorra said...
February 28, 2010 at 11:23 am

Looks fantastic. Thank you for this wonderful idea!

zoe said...
February 28, 2010 at 11:59 am

Hi Miss Ra’chel,

No raisins in this recipe so you should love it. I left them out because my son is in a no-raisin phase!

Thanks, Zoë

zoe said...
February 28, 2010 at 12:01 pm

Hi Dianne,

I rolled up the dough and then folded the ends under to form the loaf with the pretty swirl. I admit it was a happy accident!

Thanks, Zoë

lisa said...
February 28, 2010 at 12:12 pm

Hi Zoe–I have a basic question I haven’t found anywhere (sorry if I missed). If you are planning to put the dough right in the fridge and not use for a couple of days, how important is the 2 hr. room temp rise. Can I just let it rise in the fridge? Or do I always need the 2 hr room temp rise no matter when I want to first use the dough

Bubbles LaTour said...
February 28, 2010 at 1:42 pm

Gorgeous loaf! Remember that double swirl thang! Cinnamon raisin bread is Himself’s flavorite. Me, I’d be smearing apricot butter on it instead of syrup.

Jennifer said...
February 28, 2010 at 2:26 pm

Ok, that’s it! I am making another batch of brioche and going to make this bread and some doughnuts!

Amanda said...
February 28, 2010 at 2:51 pm

Gorgeous! I made cinnamon swirl bread with the boule dough, but left it free form. Next time, I will use a loaf pan – LOVE IT )

Michelle said...
February 28, 2010 at 4:03 pm

Do you think that you could do this same things with the GF brioche? I would really love to make this, but I am pretty much stuck with the GF loaves!

Wendy said...
February 28, 2010 at 5:20 pm

YUM. This looks fabulous. I can’t wait to try it this week!!

Georgeann said...
February 28, 2010 at 9:10 pm

Made your delicious Aunt Melissa’s Granola this afternoon. Used Craisins with orange flavoring along with raisins. Yummy. Also, made the Milk and Honey Raisin Bread….DELICIOUS!! Will look forward to making the Cinnamon Swirl Bread soon.

Alison said...
February 28, 2010 at 10:25 pm

Oh! I love the double swirls…and French toast is a favorite in these parts. Will have to try soon. =)

Kristen said...
March 1, 2010 at 1:03 am

I just made your Cinnamon Swirl Bread but instead of the cinnamon I used one of my berry jams. It turned out beautiful and I’d like to post pictures, your recipe (with credit), and a link to your website but wanted to get your permission first.

Karen said...
March 1, 2010 at 4:50 am

Ooooo… This makes me want to conquer my fear of brioche and give it a go! We all LOVE French toast in our house – all 3 of my kids will chow down on it. And this recipe looks DIVINE! Thanks, Zoe!

jeff said...
March 1, 2010 at 5:42 am

Lisa: If you won’t be using it for a while, you can skip the two hour rise and do a pure cold rise. It might take up to 48 hours if you don’t start with lukewarm water. But if you start with lukewarm, should go fine overnight. Jeff

jeff said...
March 1, 2010 at 5:50 am

Michelle: Absolutely. Only risk is that it might be hard to handle and result may be denser than this. Jeff

jeff said...
March 1, 2010 at 5:51 am

Kristen: Take a look under the FAQs tab, there’s a question on there about copyright etc– we have to be a bit careful. Jeff

Mary said...
March 1, 2010 at 7:32 am

Maybe I am missing it, but I don’t see what temperature I should bake this. Is it 350? Thanks, can’t wait to try it.

zoe said...
March 1, 2010 at 7:37 am

Hi Mary,

Thank you for catching that, I added it to the post!

Enjoy, Zoë

Ellen said...
March 1, 2010 at 7:39 am

Hi,

I love the brioche dough recipe and have used it several times but I was wondering if you have a lighter less bready type of pastry dough you can post. Or would you consider eventually writing a book focused on pastry dough and pastry. Maybe Zoe has done this already? Thanks – Ellen

Michele said...
March 1, 2010 at 8:30 am

I’m having so much fun baking from your books. Thank you. I recently made Aunt Melissa’s granola and the granola bread. They were both delicious! As a teenager I babysat for a family that always had a huge container of homemade granola in the cupboard. I ate it by the handful after the kids had gone to bed. It had a unique flavor that I had never been able to replicate, until making your recipe. I think the secret is the sesame seeds. Awesome.

Christina said...
March 1, 2010 at 1:53 pm

wow!
I wish I had seen the fold over trick for the double swirl earlier! I, literally, just made the Apple Strudel bread from HBin5 but just kind of unceremoniously crammed it in the pan. It is currently resting on my counter. In my defense I had a toddler climbing on my work table (via chair) and a preschooler doing her darndest to pick of bits of dough and fallen filling. Needless to say, I was under the gun. They both like to help, which is wonderful, but it gets a little hairy, er doughy, at times. Love it.

I think this beautiful cinnamon swirl is coming for our next dough ball out of this batch. YUM!

Also, a quick thank you for making so many of your recipes dairy free or easy to modify. We love having treats and having something that is ready to go is wonderful!

Helen in CA said...
March 1, 2010 at 2:44 pm

OK….how’d you get the double swirl?

(’cause the photo shown would result in only the “standard” swirl, or so it would seem to me)

Many thanks!

zoe said...
March 1, 2010 at 8:57 pm

Hi Ellen,

Eventually I would like to do a book dedicated to pastry, but Jeff and I have a lot more to say together before then! All of the doughs we have in the book are going to be bready, but the babka dough is quite rich and lovely. Be sure to check our error page before making it if you have an older copy of the book.

What kind of dough were you hoping for?

Thanks and enjoy! Zoë

zoe said...
March 1, 2010 at 9:00 pm

Hi Michele,

Thank you for the note, I’m so thrilled that you found our recipe and it reminded you of the granola you enjoyed so much!

Happy baking! Zoë

Jacki said...
March 1, 2010 at 9:06 pm

Hi! I just bought the book and I’m going to dive right in, but after reading through it, there was one thing I was surprised I didn’t see. Is there a way to use any of your doughs to make pancakes or waffles? I’m trying to eat healthier and have given these up until I can find a good, home-made, healthy way to make them. Thanks so much!

zoe said...
March 1, 2010 at 9:22 pm

Thank you Christina,

I think it is marvelous that you are baking with your kids! I am sure they will always remember it.

Enjoy, Zoë

zoe said...
March 1, 2010 at 9:25 pm

Hi Helen,

I stretched the log and folded the ends of the dough under itself. It is essentially a happy accident!

Thanks, Zoë

zoe said...
March 1, 2010 at 9:42 pm

Hi Jacki,

I have actually used the brioche dough rolled thin in my waffle maker. All of our doughs are yeasted breads and they are typically not used for pancakes and waffles. You can make other breakfast treats as we show in this post.

Thanks and enjoy! Zoë

Missy May said...
March 1, 2010 at 9:47 pm

Oh my, oh my, oh my! That looks so pretty and yummy! Wonderful idea for Sunday brunch.

Kristen said...
March 1, 2010 at 10:51 pm

Jeff, Thanks for the info from the FAQ section. Having my own jam company I completely understand about the copyright and your intellectual property.

I’m going to post the picture I took this morning of the berry swirl with a link to your website for the rest of the information. The loaf turned out beautifully and even though I shouldn’t eat wheat I simply couldn’t help myself and I was not disappointed. It was absolute heaven!

You and Zoe are absolutely amazing and I can’t wait to try your other recipes.

Serendipitously,
Kristen

Wendy said...
March 2, 2010 at 4:34 am

That looks so good and what a great idea! I think it’d be fantastic used in a bread pudding recipe.

Sarah said...
March 2, 2010 at 5:29 am

Thanks so much for your books and amazing blog.

Lately, my bread isn’t as perfect as before. The bottom rim (the ‘corners’?) right above where the bread touches the pizza stone, does not have a thick crust. The top still has a crust but that rim is soft and thin. I haven’t figured out whether this happens after cooling or before.

Am I doing something wrong when I cloche or should I bake longer? Should I flatten the bottom more so more bread touches the stone?

Thanks so much.

Frank said...
March 2, 2010 at 9:37 am

I had some leftover Brioche dough this weekend after a double batch of awesome sticky buns.. so I rolled it out and spread 1/3 of it with nutella. Then I just rolled it up, sealed it and cut it into 1/4 to 1/2 inch pieces. Placed each round into a greased muffin tin and BAM awesome easy chocolate hazelnut swirl buns! A little icing on top and this was a great suprise for my kids! It was easy and good! Try it!

kimberly said...
March 2, 2010 at 10:35 am

Oh my, that looks amazing! I have two questions. First, can I use the whole wheat brioche? Second, how do you think half a baked loaf would fare in the freezer for a while? There’s only 2 of us here, and while we could easily eat an entire 2-pound loaf quite happily, we probably shouldn’t.

The Food Hunter said...
March 2, 2010 at 11:31 am

What a great idea… my husband is going to love it.

jeff said...
March 2, 2010 at 12:21 pm

Kristen: Thanks so much for the kind words. One other place you can post pictures is on the Flickr site (may not be relevant for you), then you can paste the link here on this site (or anywhere you want), it’s on the FAQs page under the question “Photographs: Can I post pictures to this website?” Jeff

jeff said...
March 2, 2010 at 12:31 pm

Sarah: You’re saying that your result has changed, so we need to figure out what you’re doing differently. Ingredients? Resting time? Ambient temperature while the formed loaf rests? Is your oven temp suddenly off? Are you cloaking differently? Flattening the bottom won’t work. It almost sounds like your dough is suddenly drier and isn’t conforming well. Is that possible? Different flour (higher protein) would do that. Jeff

jeff said...
March 2, 2010 at 12:32 pm

Frank: Very creative. Other brioche ideas are at http://www.artisanbreadinfive.com/?p=357

Jeff

jeff said...
March 2, 2010 at 12:41 pm

Kimberly: Yes, this will work with whole wheat brioche, I just used some this weekend to demonstrate something similar to a class. Don’t skimp on the rising time; whole wheat can be denser, especially when manipulated after the initial rise this way.

Freezing is OK, just wrap it well before it goes in. The sooner you use it (hopefully within two weeks), the less likely it’ll pick up freezer odors. Also, consider smaller loaf pans, like these on Amazon, which I love: http://www.amazon.com/gp/product/B0000VLH06?ie=UTF8&tag=arbrinfimiada-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B0000VLH06“>Chicago Metallic Professional Mini Loaf Pan, Set of 4<img src=”http://www.assoc-amazon.com/e/ir?t=arbrinfimiada-20&l=as2&o=1&a=B0000VLH06″ width=”1″ height=”1″ border=”0″ alt=”" style=”border:none !important; margin:0px !important;

kimberly said...
March 2, 2010 at 1:10 pm

Oh, that’s brilliant, Jeff! Mini loaf pans, of course. Thanks for the idea!

Kristen said...
March 2, 2010 at 10:28 pm

I haven’t had a chance to post it on to my website but I have added it our facebook fan page.

(http://www.facebook.com/photo.php?pid=3670943&id=74933146343)

Sarah said...
March 3, 2010 at 8:51 am

Jeff,
Thanks. I’ll have to check the oven temp. I killed my oven thermometer last time I cleaned the oven and accidently left it inside. Also, I threw in a small amount of spelt flour in my last batch of dough and perhaps that changed the moisture content.

Thanks so much for the reply.

Amanda said...
March 3, 2010 at 12:52 pm

Will this work with other doughs? I have the buttermilk dough in the fridge… It sounds like it would be a good combination to me, but maybe you need an enriched dough. BTW, just made fresh pita for lunch, yummy!

jeff said...
March 3, 2010 at 6:18 pm

Amanda: Absolutely, buttermilk dough is a great choice for this kind of loaf. Go for it… Jeff

deb said...
March 4, 2010 at 1:03 pm

Hi there, I am making the whole grain bagels my question is I don’t have enough room on my stone to bake all the bagels at one time. is it alright to have the already boiled bagels sitting on my pizza peel waiting for their turn to bake. Will they turn out alright? By the way I love your books!

zoe said...
March 4, 2010 at 8:55 pm

Hi Deb,

It may be best to stagger the boiling so that they don’t sit too long and get overly soggy. My fear is that they will stick to the pizza peel as they wait their turn.

Thanks! Zoë

Levana Kirschenbaum said...
March 7, 2010 at 9:18 am

My Challah comes out delicious but very homely. The ropes just separate and “burst”. What might I be doing wrong?

jeff said...
March 7, 2010 at 1:15 pm

Levana: That’s the trade-off with wet dough. You get the convenience but it’s not quite as a beautiful a Challah. I don’t think you’re doing anything wrong. Jeff

John said...
March 7, 2010 at 4:23 pm

Hi Jeff and Zoe,
I have been reading and baking from your second non-stop since I got it from B&N. Everything keeps getting better and better. Er, a few questions though- My sister absolutely loves those Parker House yeast rolls but can never seem to not finish the entire tray. Is there any way to make yeast rolls healthier. Your second book is THE BOMB! Also, is there anyway I can avoid the rise prior to baking. Like can I shape the dough in the morning pop it in the fridge and bake it that night, or must I wait 90 minutes?

Ashley said...
March 7, 2010 at 10:35 pm

This is my first attempt at Brioche. It is too wet for me to handle. How long is it supposed to chill for?
Thanks for the info.

zoe said...
March 7, 2010 at 10:41 pm

Hi John,

There are instructions for doing the refrigerator rise on page 48 of HBin5, which may work better for your schedule.

The Parker House Rolls are a softer texture and crust, so I would use the whole wheat brioche dough to create a healthier version. Be sure to check the error page http://www.artisanbreadinfive.com/?page_id=73before making the brioche, since we found some errors in the ingredients list.

Thanks and enjoy all the bread! Zoë

Christina said...
March 8, 2010 at 1:05 pm

Howdy!
I was actually coming in to ask the same thing as Ashley, but mine was the Whole Wheat Brioche form HBin5.

My dough was also too wet and I chilled it for nearly 18 hours. It tasted great, but man I had an awful time trying to shape it into a ball and had to use tons of flour to roll it. I am not sure if I just added too much water or what happened.

jeff said...
March 8, 2010 at 1:22 pm

Christina: Assuming you’re sure that you used all the right measurements, we sometimes never figure out why someone gets wetter results than we do. Flours differ, so do other ingredients, and the best thing to do is simply to use a quarter-cup more flour next time. I’m guessing you’ll be happy with the result. Jeff

Ellen said...
March 8, 2010 at 4:40 pm

Thanks Zoe,

I’ll definitely try the Babka. As far as what type of pastry dough, I was looking for something a bit more moist, a bit softer in texture, just a little less bready. I definitely look forward to the day you write the pastry book! You’ve got a fan for life here.

rae said...
March 8, 2010 at 9:02 pm

I need a recipe for hot cross buns….I love both of your books..Thank you, Rae

jeff said...
March 9, 2010 at 7:08 am

Rae: Go to “Search Site” near the top of our website, and type in “hot cross buns.” It’s the first to come up. Jeff

Susan said...
March 10, 2010 at 10:43 am

I made it with the whole wheat brioche dough last night. I let it rise an extra half hour since it was still a bit chilly. Yum yum yum! My cinnamon swirl wasn’t quite as pretty but it tasted fantastic. We used local honey, and next time will use local eggs.

jeff said...
March 10, 2010 at 1:10 pm

Susan: Longer rest is often a nice thing, especially when ambient or refrigerator temperature is known to be low. Jeff

Lois said...
March 11, 2010 at 3:27 pm

Hi Jeff & Zoe– I have a question about the Tapenade Bread in the Healthy Breads book. Does the olive tapenade that you make get mixed in with the dough? It says it makes 1-2 cups of tapenade, but I don’t see a specific direction for how it gets incorporated. Am I being too picky and you just add the whole batch to your dough bucket? I could see rolling out a rectangle, slathering it with tapenade, and then rolling up like a cinnamon bread.
I am having such a good time trying the many varieties of doughs– love the Betsy’s Oatmeal Seed Bread and the Olive Spelt bread, too. Also the European Peasant dough from 1st book.
Thanks for looking into this.
–Lois Parker, Minneapolis

zoe said...
March 11, 2010 at 4:55 pm

Hi Lois,

Do you mean the Tapenade Bread on page 55 of Artisan Bread in Five Minutes a Day? If so, the amount of Tapenade is listed in with The Dough ingredients. Use 1 cup in the dough. But, your idea of rolling it in is a great way to incorporate the Tapenade.

Enjoy, Zoë

Caitlin said...
March 13, 2010 at 8:50 pm

I have a different brioche-dough recipe related question…actually, I guess it’s a chocolate ganache question. I want to make the chocolate ganache brioche recipe from the first book, but am loath to use the corn syrup listed in the ingredients…can I substitute honey? Or something else? Thanks! I’ve been enjoying trying all the savory recipes in the book and am excited to try the sweeter side…
Caitlin

jeff said...
March 14, 2010 at 5:54 am

Caitlin: It’s worth a try with honey, see what you think. No guarantees…

Jeff

Patty said...
March 18, 2010 at 11:37 am

Oh your swirls look so perfect, I can never get mine to turn out right they always end up blending together. Oh well here I go to try again, wish me luck!

Maria said...
March 18, 2010 at 3:35 pm

I have to add this to our weekend menu! It looks amazing and french toast is my favorite!

zoe said...
March 18, 2010 at 7:16 pm

Hi Patty,

I stretched the log a bit longer and folded the two ends all the way under the loaf, it essentially had three layers. I’ll take a picture of that step next time!

Thanks, Zoë

zoe said...
March 18, 2010 at 7:23 pm

Hi Maria,

Mine too! Hope you enjoy it!

Happy baking! Zoë

jessA said...
March 19, 2010 at 7:47 am

I just wanted to send you a note that I’ve made the cinnamon bread twice since you posted this and my family LOVES it! I can’t believe how easy it is to do. I used to buy cinnamon bread for $4 a loaf! Thank you for saving us money.

JoAnn said...
March 19, 2010 at 8:59 am

I’ve heard about about your book all over the internet and plan on looking at it (and maybe buying it) today. I’d love to make a good cinnamon bread like this one but I cannot have any dairy products in my diet because my nursing infant is extremely allergic to it. Do you think substituting rice milk for milk and dairy free margarine for butter will work in your recipes? Or do you have another suggestion that would work and taste better?

jeff said...
March 19, 2010 at 10:31 am

jessA: Glad to hear the cinnamon brd is working for you, thanks for stopping in! jeff

jeff said...
March 19, 2010 at 10:33 am

JoAnn: The taste will change, but should be OK, so long as the liquid-solid-fat ratios stay the same. Let us know how it turns out . Jeff

Cooking Rookie said...
March 20, 2010 at 4:00 pm

Beautiful folding technique!

Kim said...
March 27, 2010 at 1:45 pm

I tried this out using the Soft American Style White Bread from the first book. That turned out super yummy as well! We didn’t end up making French toast, but instead just sliced it up, popped it in the toaster, added some jam… YUMMY!

jeff said...
March 27, 2010 at 3:37 pm

Great idea, Kim.

Sarah said...
March 27, 2010 at 9:25 pm

have you ever thought of making “monkey bread” with a plain dough? some recipes call for butterscotch pudding and some just for butter, cinnamon and sugar. I think I will try it!

jeff said...
March 28, 2010 at 11:50 am

Sarah: We’re sure that our enriched doughs will work for monkey bread, give it a try. Jeff

Denisa said...
March 30, 2010 at 7:26 am

Hi Zoe and Jeff,
Do you know if I can use the refrigerator-rise trick (HBin5, pg. 48) to make cinnamon raisin bread from whole wheat brioche? Will it work since the bread will rise and bake in bread pans?

I used the fridge trick with white olive oil bread yesterday and it turned out fabulous. You’re the best. Thank you.

jeff said...
March 30, 2010 at 12:49 pm

Denisa: Absolutely, give it a shot. Jeff

Maria said...
April 14, 2010 at 4:44 pm

Hi,

Love baking from your books!!! I do have a special question. Since we love baking from your recipies, but my husband has fibermyalgia, gluten-free breads are the best for him. Do you have any recipies that are gluten free or book about gluten free bread.

Advice or response would be greatly appreciated!!

zoe said...
April 14, 2010 at 8:11 pm

Hi Maria,

There is a chapter in our second book, Healthy Bread in Five Minutes a Day, devoted to G-F breads. Here is the master recipe from that chapter: http://www.artisanbreadinfive.com/?p=1396

Enjoy, Zoë

Erin loves wheat bread said...
April 15, 2010 at 1:58 pm

What a beautiful bread! What I want to know is how do you say “brioche”?

zoe said...
April 15, 2010 at 9:15 pm

Hi Erin,

Thank you! Brioche is pronounced bree-O-shh. You can listen here: http://dictionary.reference.com/browse/brioche

Enjoy, Zoë

Rose said...
April 20, 2010 at 10:16 am

Jeff and Zoe – I have just found out about your books (where have I been??!!) and have requested both for Mother’s Day. I think it is so incredibly wonderful of you to maintain this website and answer everyone’s questions in such detail. I have a question for you that I hope doesn’t seem flippant: how do you make all this wonderful bread every day and not gain weight? You both look very trim in your photos and videos. (Perhaps you both have naturally high metabolism? Sigh.) I’m very eager to try your recipes, but also a little scared of turning my bread-loving family into Sta-Puft marshmallow men!

Thanks,

~Rose

jeff said...
April 20, 2010 at 11:49 am

Rose: Turns out there isn’t much variation between people in baseline metabolism (your body’s energy consumption at rest), once you account for differences in people’s ideal weight. So yes, tall people can eat more without gaining weight. Makes sense— they need more food to support that extra height.

But aside from that, the (boring) news is that weight gain over time is just based on simple arithmetic. If you consume more energy than you expend every day, over time you will gain weight. If you consumed about 120 calories a day more than you worked off, you would gain about a pound a month (a pound of fat has about 3500 calories in it). In two years you would gain 25 pounds.

So why haven’t we gained weight writing and testing these books? Managing portion size, avoiding soda/pop, and avoiding junk food in general. And exercise every day. You don’t have to train for the marathon, just a walk will make a difference. That’s basically what I do– yes, I do belong to a gym.

Another way to think about it is that great bread needs to REPLACE other energy sources in your diet. So I value great bread over any dessert, for example. Jeff

Rose said...
April 24, 2010 at 1:11 pm

Thanks, Jeff. I do cook with healthy, natural ingredients and avoid sugar, junk food, etc., and we exercise as well (my whole family of 7 does the same). And I agree with you – I’d rather have great bread than dessert any day! I think the key for bread lovers like my family is just to make one small loaf at a time, to keep temptation at bay. I made my first loaf using your Master Recipe from the first book the other day, and it was just fabulous. I had just one piece, and let my kids (teenagers) gobble up the rest. We all loved it!

Katie said...
April 28, 2010 at 12:32 pm

Hello –
Quick technical question. Is the pan a 1 lb. loaf pan or a 1 1/2 lb loaf pan? I think the dimensions are for a 1 lb pan, but when I opened the link, it offered both sizes – just wanted to double check before I ordered! Can’t wait to make it! Thanks!

zoe said...
April 28, 2010 at 8:52 pm

Hi Katie,

We use the 1-pound pan, but we fill it with 2-pounds of dough!

Thanks, Zoë

Lina said...
May 2, 2010 at 7:16 pm

Ok…what am I doing wrong? My cinnamon swirl bread tasted just like a bakery style product, but there were giant gaps between the filling and bread. Any suggestions or tips?

zoe said...
May 2, 2010 at 8:53 pm

Hi Lina,

Try rolling it a bit tighter next time and perhaps a bit thicker as well.

Thanks,

Zoe

Debi said...
June 14, 2010 at 6:16 am

Have you made this with a hallah dough instead of Brioche? Is there anything different I should do if using the hallah recipe? Thank you, Debi

jeff said...
June 14, 2010 at 8:06 am

Debi: The Hallah dough will work just fine, I’d leave everything the same. The effect will be a little less buttery/eggy. Jeff

Rosalina said...
July 24, 2010 at 12:52 pm

Hello,
I have a question about the cinnamon Twists and turns in the ABin5 book: how thin approx. is the dough supposed to be? And how long are those twists? The book mentioned 15 min rest time, so I shouldn’t expect any rise at all? Thanks so much for answering the questions.

jeff said...
July 24, 2010 at 2:46 pm

Rosalina: It’s 1/8-inch thick, and no, you won’t see significant rise. You can make the twists any length you like. Jeff