ISO cinnamon raisin swirl bread recipe

Joined May 6, 2001
I have tried a few different recipes for this but none yet have been as tender as the Peppridge Farm's brand at the store. Do any of you have a recipe that stays tender? I'm going to try an egg bread recipe today and see if that is any better.

Joined Dec 30, 1999

Try this one (buttermilk is the key):

Overnight Cinnamon-Raisin Swirl Bread
Makes 1 loaf

Prep Time: 30 Minutes
Cook Time: 35 Minutes

"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 2 weeks, if you keep it wrapped in plastic wrap in your refrigerator. "

1 (.25 ounce) package active dry yeast
3/4 cup warm water (110 degrees F/45
degrees C)
5 cups all-purpose flour
1/2 cup white sugar
1 teaspoon salt
4 teaspoons baking powder
1/2 cup shortening
2 (.25 ounce) packages active dry yeast
2 cups lukewarm buttermilk
2 tablespoons butter, melted
1/4 cup white sugar
2 teaspoons ground cinnamon

1 In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

2 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.

3 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).

4 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.

5 Bake in preheated oven for 25 to 35 minutes, or until bottom of loaf sounds hollow when tapped.

From here.

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