Overnight Cinnamon-Raisin Swirl Bread Recipe

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.