Overnight Cinnamon-Raisin Swirl Bread Best Dishes
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| Overnight Cinnamon-Raisin Swirl Bread |
"This yeast bread is a chilly-upward push model. The properly aspect approximately it's far that you could make undeniable yeast rolls out of it, or make it right into a cinnamon-raisin swirl loaf. Plus, this dough will closing about 1 week, if you maintain it wrapped in plastic wrap in your fridge."
Ingredients :
- 2 (.25 ounce) programs active dry yeast
- 3/4 cup heat water (a hundred and ten levels F/45 levels C)
- five cups all-reason flour
- half cup white sugar
- 1 teaspoon salt
- 4 teaspoons baking powder
- half of cup shortening
- 2 cups lukewarm buttermilk
- 2 tablespoons butter, melted
- 1/4 cup white sugar
- 2 teaspoons ground cinnamon
- 1/4 cup raisins
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 14H25M |
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- In a small bowl, dissolve yeast in warm water. Let stand until creamy, approximately 10 mins.
- In a large bowl, integrate flour, sugar, salt and baking powder. Cut in shortening till combination resembles coarse crumbs. Add yeast aggregate and buttermilk; mix properly till dough pulls together. Dough will be extremely tender. Place dough in a gently greased bowl, cover, and refrigerate in a single day.
- The next morning, or when you are geared up to bake your bread, take out your dough and knead in a touch flour. Let dough sit at room temperature for forty five mins. Preheat oven to four hundred tiers F (2 hundred tiers C).
- Press out dough onto a gently floured floor 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 gently greased baking sheet.
- Bake in preheated oven for 25 to 35 mins, or till bottom of loaf sounds hollow when tapped.
Notes :
- Reynolds® parchment can be used for simpler cleanup/removal from the pan.
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