Overnight Cinnamon-Raisin Swirl Bread The Best Recipes

Overnight Cinnamon-Raisin Swirl Bread

"This yeast bread is a cold-upward push version. The precise element approximately it is that you could make simple yeast rolls out of it, or make it right into a cinnamon-raisin swirl loaf. Plus, this dough will ultimate approximately 1 week, if you maintain it wrapped in plastic wrap in your fridge."

Ingredients :

  • 2 (.25 ounce) programs energetic dry yeast
  • three/4 cup warm water (one hundred ten stages F/forty five degrees C)
  • five cups all-purpose flour
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • half cup shortening
  • 2 cups lukewarm buttermilk
  • 2 tablespoons butter, melted
  • 1/four cup white sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup raisins

Instructions :

Prep : 30M Cook : 12M Ready in : 14H25M
  • In a small bowl, dissolve yeast in warm water. Let stand till creamy, approximately 10 mins.
  • In a huge bowl, combine flour, sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Add yeast combination and buttermilk; blend properly until dough pulls collectively. Dough may be incredibly smooth. Place dough in a lightly greased bowl, cowl, and refrigerate in a single day.
  • The subsequent morning, or whilst you are prepared to bake your bread, take out your dough and knead in a bit flour. Let dough sit at room temperature for forty five mins. Preheat oven to four hundred stages F (two hundred tiers C).
  • Press out dough onto a gently floured surface to a rectangle. Brush the floor with melted butter and sprinkle with the sugar, cinnamon and raisins. Roll up dough and area, seam down, on a lightly greased baking sheet.
  • Bake in preheated oven for 25 to 35 minutes, or until bottom of loaf sounds hollow while tapped.

Notes :

  • Reynolds® parchment can be used for simpler cleanup/removal from the pan.

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