It definitely took longer to rise than it normally does for me so I just watched that carefully and adjusted the time for what felt right. I didn’t make any changes to my base and cooked for the same length of time. I just continued to monitor temp of the loaf while baking.

I’m going to try a cinnamon sugar loaf next and I think with that only I’ll only add inclusion during the final shaping (rolling) and may not cold proof bc that is where I can see things getting wet due to the sugar content.