OVERNIGHT CINNAMON-RAISIN SWIRL BREAD
This yeast bread is a cold-rise version. The good thing about it is that you can make plain yeast rolls out of it, or make it into a cinnamon-raisin swirl loaf. Plus, this dough will last about 1 week, if you keep it wrapped in plastic wrap in your refrigerator.
Provided by MARBALET
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 14h25m
Yield 12
Number Of Ingredients 12
Steps:
- 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 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 lightly greased baking sheet.
- Bake in preheated oven for 25 to 35 minutes, or until bottom of loaf sounds hollow when tapped.
Nutrition Facts : Calories 359.2 calories, Carbohydrate 57.2 g, Cholesterol 6.7 mg, Fat 11.4 g, Fiber 1.9 g, Protein 7.3 g, SaturatedFat 3.7 g, Sodium 372.6 mg, Sugar 14.6 g
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