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My review
Overnight Cinnamon-Raisin Swirl Bread
MARBALET
"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."
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Ingredients
14 h 25 m servings 359 calsOriginal recipe yields 12 servings (1 loaf)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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
Per Serving: 359 calories; 11.4 g fat; 57.2 g carbohydrates; 7.3 g protein; 7 mg cholesterol; 373 mg sodium. Full nutrition
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Reviews
Read all reviews 1414 Ratings
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Most helpful positive review
7/5/2006
I tried this bread. I am looking for a good bread to use to make homemade french toast. I didn't add the raisins this time. The dough was almost soupy when I went to put it in the fridge. I left...
Most helpful critical review
6/7/2012
I made this bread twice. The first time I put it in a large loaf pan and after almost two hours baking, it was still raw on the inside. The second time I made a braid and put it on a baking she...
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7/5/2006
I tried this bread. I am looking for a good bread to use to make homemade french toast. I didn't add the raisins this time. The dough was almost soupy when I went to put it in the fridge. I left...
8/17/2008
This is the first time I have made a yeast bread which came out so soft! The batter for the first half of the recipe remained pretty soft and could not be rolled into a ball. I just covered it u...
4/13/2010
The bread is great. Caveat: The recipe makes too much for one loaf. Impossible to get it to bake all the way through. Divided the dough into two loafs, and they came out a good size -- still qu...
2/23/2006
I have yet to taste the finished bread, but the dough tastes wonderful! :o) My dough was way too 'soft'- it wasn't even really dough!- so I had to use extra flour. I wanted it somewhat wholesome...
12/17/2005
This bread has an awesome tastes and is very soft textured, like that of bread you get in a store. I had to modify if a bit, I only used 2 1/4 tsps of yeast( 1 packet) and used 1/4 cup brown su...
12/4/2011
This is pretty good bread, but it makes way more than 1 loaf of bread . . .unless you have huge bread pans. I was able to get 6 huge cinnamon rolls and two medium sized loaves out of one batch....
11/16/2011
I love this recipe! I added cinnamon to the dough and sprinkled with brown sugar,cinnamon and walnuts instead of white sugar and raisins. Tastesd better than my mom's old fashioned nut roll! tha...
6/14/2011
I thought this tasted pretty good, but boy the dough was hard to work with as it was so sticky. I had some cinnamon bread in TN once and was always wanting to find a recipe that replicated it, a...