Overnight Cinnamon-Raisin Swirl Bread Popular Recipes

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Overnight Cinnamon-Raisin Swirl Bread

"This yeast bread is a cold-upward thrust version. The properly component about it is that you can make undeniable yeast rolls out of it, or make it into a cinnamon-raisin swirl loaf. Plus, this dough will closing about 1 week, if you keep it wrapped in plastic wrap on your fridge."

Ingredients :

2 (.25 ounce) applications lively dry yeast
3/4 cup warm water (one hundred ten levels F/45 levels C)
five cups all-purpose flour
half of cup white sugar
1 teaspoon salt
4 teaspoons baking powder
half cup shortening
2 cups lukewarm buttermilk
2 tablespoons butter, melted
1/4 cup white sugar
2 teaspoons floor cinnamon
1/4 cup raisins

Instructions :

Prep : 30M	Cook : 12M	Ready in : 14H25M

In a small bowl, dissolve yeast in warm water. Let stand until creamy, approximately 10 mins.
In a huge bowl, combine flour, sugar, salt and baking powder. Cut in shortening until aggregate resembles coarse crumbs. Add yeast combination and buttermilk; blend properly until dough pulls together. Dough can be fairly smooth. Place dough in a lightly greased bowl, cowl, and refrigerate in a single day.
The subsequent morning, or while you are equipped to bake your bread, take out your dough and knead in a little flour. Let dough sit at room temperature for forty five mins. Preheat oven to four hundred stages F (2 hundred tiers 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 gently greased baking sheet.
Bake in preheated oven for 25 to 35 minutes, or until backside of loaf sounds hollow when tapped.

Notes :

Reynolds® parchment may be used for less difficult cleanup/elimination from the pan.

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