Overnight Cinnamon-Raisin Swirl Bread

2 (.25 ounce) packages active dry yeast

¾ cup warm water (110 degrees F/45 degrees C)

5 cups all-purpose flour

½ cup white sugar

1 teaspoon salt

4 teaspoons baking powder

½ cup shortening

2 cups lukewarm buttermilk

2 tablespoons butter, melted

¼ cup white sugar

2 teaspoons ground cinnamon

¼ cup raisins

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.