"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." — MARBALET
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2 (.25 ounce) packages
active dry yeast
warm water (110 degrees F/45 degrees C)
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 it in my mixer bowl because of that. To my surprise, it did rise a little by morning. I had to add 2-1/2 to 3 cups of flour to it to get it to a rolling or patting consistancy. My Kitchen Aid worked great for this! I can't imagine using a hand mixer. I also substituted powdered buttermilk for the liquid buttermilk. As someone else said, it does make a lot of dough so I made two breads out of it. The sugar/cinnamon topping is enough for 2 breads. I let it rise again after it went into the pans for an hour in a warm oven as an experiement to see if it would rise at all again. Well, it rose beautifully! I was afraid all that mixing in of the extra flour would have killed the yeast. I'm glad it didn't. Now to bake it. It baked for 25 minutes and looked nice. I let them cool and I sliced them. They tasted great! They sliced nice, had good consistancy. Good I think for french toast. I was a little disapointed that there didn't seem to be more cinnamon flavor. I may increase the cinnamon another 1-2 tsp. I upped the amount I put in to 1 tbsp. I think it needs more. Also, maybe adding more topping to the dough may help as well. Overall, I'm very pleased with this recipe. It takes a while, but the results are worth it. I WILL make this again!!!
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 sheet, it was still much too soft on the inside, and the crust was too hard.
This is not a bread and not a sweet dough, something in between that doesn't work. The dough is much too soft, and there is too much leavening.
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 up with some plastic wrap in the bowl and it rose perfectly! I did not measure how much more flour I added into the risen dough but I left my dough pretty soft still. I rolled out the dough on a piece of parchment paper on a baking sheet and proceeded with the recipe using cinnamon sugar instead of plain cinnamon. Unfortunately because I left the dough so soft, it started t spread out on the cookie sheet so I just lifted the parchment paper into a bread pan and let it bake as the recipe stated. I rubbed some butter over the top when it finished baking and it soaked in giving it a nice buttery-cinnamon taste through the whole bread! It keeps well in the fridge when wrapped in plastic wrap. All I do is lightly toast a slice and it is perfect! Great breakfast bread!
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, so I used 3 1/2 cups unbleached flour and 1 1/2 cups whole wheat flour. Then I had to add another 1 1/2 cups for it to actually be kneadable. I only used one package of yeast, and 1/2 cup raisins. I mixed 1/4 cup into the dough and then spread the remaining 1/4 cup on before rolling.
I like that this recipe can be prepared the night before and then just pressed out, rolled up, and baked in the morning- fits my lifestyle very well!!
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! thank you!
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, and happen to be recommended this on the recipe buzz. The bread tasted like cinnamon swirl bread but had the texture of monkey bread or a cinnamon roll. This is pretty close. I followed the recipe except I used mock buttermilk and 1/2 the raisins suggested. After refridgerating I ended up adding near 3/4 of a cup more flour during the quick kneading process just to make it more manageble. I shaped it into a 12x15 rectangle to add the sugar, cinnamon, and raisins as it didn't specify. I also had to heavy flour my hands to roll it and had to quickly transfer it to a bread pan. I just used a regular bread pan. It seemed like more than one loaf but not quite enough for two. I put the bread pan on a sheet pan and was glad I did because I got a little spillage in the first 10 minutes. If you are looking for perfectly swirled cinnamon bread that slices perfectly for the toaster this bread is not for you. But, if you want super soft cinnamon roll like bread you can almost tear pieces off and eat you will love it!
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 sugar and 1/4 cup white, also to the dough I add 1/2 tsp of cinnamon and added my raisins. In the morning I rolled this out to make 2 loaves instead of one. I felt this recipe made a lot of dough. I had to bake mine at 400 for about 55 minutes. I will make this again but continue to try to improve it... overall pretty good. I liked using buttermilk. Thanks
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. I think I'd halve it next time; it just makes way too much! I didn't use the overnight rise method because I had time to make it in its entirety yesterday, so that's what I did. I definitely had to add more flour; I think it was about 2 cups when all was said and done, so the ratio of liquid to dry ingredients is off. However, when making bread it's also dependent on the humidity at the time you make it, so the ratio is not always accurate from day to day. This is a light, mild white bread that works well as a dessert loaf. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Overnight Cinnamon-Raisin Swirl Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 359
** Calories from Fat: 103
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