Overnight Cinnamon-Raisin Swirl Bread recipe
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Ingredients
- 2 (.25 ounce) packages active dry yeast ¾ cup warm water (110 degrees F/45 degrees C) 5 cups all-purpose flour ½ cup white sugar 1 teaspoon salt 4 teaspoons baking powder ½ cup shortening 2 cups lukewarm buttermilk 2 tablespoons butter, melted ¼ cup white sugar 2 teaspoons ground cinnamon ¼ cup raisins
Nutrition Info
- 359.2 caloriescarbohydrate: 57.2 gcholesterol: 6.7 mgfat: 11.4 gfiber: 1.9 gprotein: 7.3 gsaturatedFat: 3.7 gservingSize: -sodium: 372.6 mgsugar: 14.6 gtransFat: : -unsaturatedFat: : -
Directions Overnight Cinnamon-Raisin Swirl Bread
Directions
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In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine flour, sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Add yeast mixture and buttermilk, mix well until dough pulls together. Dough will be somewhat soft. Place dough in a lightly greased bowl, cover, and refrigerate overnight.
The next morning, or when you are ready to bake your bread, take out your dough and knead in a little flour. Let dough sit at room temperature for 45 minutes. Preheat oven to 400 degrees F (200 degrees C).
Press out dough onto a lightly floured surface to a rectangle. Brush the surface with melted butter and sprinkle with the sugar, cinnamon and raisins. Roll up dough and place, seam down, on a lightly greased baking sheet.
Bake in preheated oven for 25 to 35 minutes, or until bottom of loaf sounds hollow when tapped.