Measuring Spoons and Mixing Bowls: Easy Overnight Bread

As promised, here is what I made with that beautiful mixer. This is back from the 13th-14th.
I knew I wanted to make some kind of bread. I looked through the recipes that the mixer came with, and there were a few basic bread recipes. Then I came across "rapid mix cool rise white bread." The name is a mouthful, but it's basically the easiest way to make bread. You let it rise overnight, so I wouldn't need to worry about my apartment being warm enough for proper rising conditions. It said you could use this technique for any of the bread recipes, but I figured I should stick with that recipe for my first time. It makes two 9x5 loaves of bread (I bought another loaf pan just for this), and I didn't want two loaves of plain white bread. I thought that maybe I could adapt it slightly so it could be similar to the cinnamon raisin swirl bread I made recently. I added some honey to the liquids for sweetness, mixed raisins right into the batter, and sprinkled some cinnamon on it before rolling it up. I think that it would need more honey or sugar, since it wasn't very sweet. I also used a mix of bread flour and all purpose flour. It was pretty good. I ate a couple of the slices warm, slathered with some butter, and then froze the rest. I'm thinking it would make a really good base for some bread pudding...

Recipe: Rapid Mix Cool Rise White (with Cinnamon, Honey and Raisins) Bread (adapted from KitchenAid Stand Mixer Recipes)
Ingredients:
6-7 cups flour (I used a mixture of bread flour and all-purpose)
3 tbsp sugar
3 1/2 tsp salt
3 packages active dry yeast
1/4 cup butter, softened (I used some unsalted european style butter, my splurge)
handful of raisins
2 cups very warm water (120-130 F)
2-3 tbsp honey
Cinnamon
Butter or margarine (optional)

Directions:
Place 2 1/2 cups bread flour and 3 cups all purpose flour, sugar, salt, yeast and butter in mixer bowl. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 20 seconds.
Stir the honey into the warm water. Gradually add the water mixture, and mix about 1 1/2 minutes longer. Continuing on Speed 2, add remaining flour, 1/2 cup at a time, and mix until dough clings to hook and cleans sides of bowl, about 2 minutes. Add in the raisins. Knead on Speed 2 about 2 minutes longer.
Cover dough with plastic wrap and a towel, let rest 20 minutes.
Divide dough in half. (I didn't divide very well - I should have used my kitchen scale to divide equally.) On a lightly floured surface, roll each half into a rectangle, approximately 9x14 inches. Sprinkle each rectangle with the cinnamon. Starting at a short end, roll the dough tightly. Pinch to seal the seam. Pinch the ends and turn them under. Place the dough, seam side down, in a greased loaf pan. Brush each loaf with oil and cover loosely with plastic wrap. Refrigerate 2-12 hours (I refrigerated overnight).

When ready to bake, uncover dough carefully.

Let stand at room temperature 10 minutes (preheat the oven to 400 F during this time.) Puncture any gas bubbles which may have formed. Bake for 35-40 minutes. Remove from pans immediately and cool on wire racks.