Overnight Cinnamon-Raisin Swirl Bread

Ingredients

• 0.5 ounce active yeast dry
• 4 teaspoons double-acting baking powder 
• 2 tablespoons butter melted
• 2 cups buttermilk lukewarm
• 5 cups flour all-purpose
• 2 teaspoons ground cinnamon 
• 0.3 cup raisins 
• 1 teaspoon salt 
• 0.5 cup shortening 
• 0.8 cup warm water (110 degrees F/45 degrees C)
• 0.3 cup sugar white

Equipment

• bowl
• baking sheet
• oven

Directions

1. In a small bowl, dissolve yeast in warm water.
2. Let stand until creamy, about 10 minutes.
3. In a large bowl, combine flour, sugar, salt and baking powder.
4. Cut in shortening until mixture resembles coarse crumbs.
5. Add yeast mixture and buttermilk; mix well until dough pulls together. Dough will be somewhat soft.
6. Place dough in a lightly greased bowl, cover, and refrigerate overnight.
7. The next morning, or when you are ready to bake your bread, take out your dough and knead in a little flour.
8. Let dough sit at room temperature for 45 minutes. Preheat oven to 400 degrees F (200 degrees C).
9. Press out dough onto a lightly floured surface to a rectangle.
10. Brush the surface with melted butter and sprinkle with the sugar, cinnamon and raisins.
11. Roll up dough and place, seam down, on a lightly greased baking sheet.
12. Bake in preheated oven for 25 to 35 minutes, or until bottom of loaf sounds hollow when tapped.