Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Monday, April 20, 2009

Cinnamon Raisin Bread

This bread smells amazing while it bakes and it makes really excellent toast for breakfast. It'd make good french toast, too!

2 3/4 cups GF flour blend (I used this one)
3 tbsp. sugar
2 tsp. xanthan gum
1 tsp. salt
1 tsp. cinnamon

1 cup warm rice milk
3 tbsp. melted ghee or canola oil
1 tsp. sugar
2 tsp. yeast
2 beaten eggs
1/2 cup raisins
1/4 cup walnut meal, if desired

For the bread machine:
Sift together the flour through the cinnamon, set aside.

Combine the rice milk, ghee, sugar and yeast. Allow to proof about 5 minutes, or until foamy. Add the eggs and pour into the bread machine pan. Add the flour mixture on top of the wet mixture. Set the bread machine to the gluten free setting. While the bread is mixing, add the raisins and walnuts, if desired. Add a 1 or 2 tbsp. of water if the mixture seems to be not kneading well. Help the dough mix with a soft spatula. After the raisins have been incorporated into the batter, close the lid. In under an hour and a half you'll fresh bread - yum!

For baking in the oven:
Sift together the flour through the cinnamon, set aside.

Whisk together the warm rice milk, ghee, yeast and sugar; set aside. Allow to proof for about 5 minutes, until foamy.

Add the eggs to the proofed yeast and whisk gently to combine. Add the flour all at once and beat with a large spoon until the flour is incorporated, scraping down the sides as necessary. Then beat until smooth - by hand this will take a couple of minutes - in a stand mixer it will only take a minute. The batter should be thick but not stiff. Fold in the raisins and the walnuts, if desired.

Grease a loaf pan. Pour the batter into the pan, spreading evenly and shaping to a slight rise in the center. Cover with plastic wrap and let rise in a warm place for about an hour, or until the top of the bread is about an inch above the pan.

Remove the plastic wrap carefully. Bake the loaf at 375 degrees for about 20 minutes, or until the top is golden brown. Cover the top of the bread with tin foil to prevent over-browning and continue baking another 10 - 15 minutes, or until the loaf sounds hollow when tapped. Turn the loaf out of the pan and let cool on a wire rack before slicing with a sharp bread knife.

2 comments:

Mandi said...

Do you have any directions for those of us without a bread maker? How long to cook this on what temp?

Thanks for all your blogging. You have done tons to expand our GF repertoire.

Erin said...

Thanks for your comment, Mandi. :) I have edited the post to include directions for baking in the oven as well as a bread machine.