overnight cinnamon-raisin swirl bread

Ingredients

• Servings: 1
• 2 (.25 ounce) packages active dry yeast
• 3/4 cup warm water (110 degrees f/45 degrees c)
• 5 cups all-purpose flour
• 1/2 cup white sugar
• 1 teaspoon salt
• 4 teaspoons baking powder
• 1/2 cup shortening
• 2 cups lukewarm buttermilk
• 2 tablespoons butter, melted
• 1/4 cup white sugar
• 2 teaspoons ground cinnamon
• 1/4 cup raisins

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 14 hrs 25 mins


• 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 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.