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 |
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- 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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