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

Monday, August 13, 2012

Cinnamon Raisin Bread for the Bread Machine

The other day it occurred to me that I have not made cinnamon raisin bread in years!  How could that have happened?!  There's almost nothing that smells better than baking cinnamon raisin bread (unless it's apple pie).  As hot as it is right now, it is almost time for school to start and that means that autumn is just around the corner.  My mind is beginning to fill with all things autumn, including the memory of the way this bread smells just out of the oven.  This past weekend memory and reality met in my kitchen and smiled.  This bread is heavenly. 


Cinnamon Raisin Bread (Gluten Free, Casein Free, Egg Free)

2 1/2 cups GF flour blend (I use Bob's Red Mill All Purpose GF Flour Blend)
2 tsp. xanthan gum
1 tsp. salt
1 tsp. cinnamon
3/4 cup raisins

6 tbsp. warm gelatin egg substitute
1 cup warm rice milk or other non-dairy alternative
3 tbsp. canola oil
1/4 cup honey
1 tsp. apple cider vinegar

2 tsp. rapid rise yeast

In a large bowl, sift together the flour through the cinnamon.  Toss the raisins into the flour mixture, coating the raisins completely and making sure they are separated and not in clumps.  Set aside.

Pour the gelatin egg substitute, warm water, oil, honey and vinegar into the bread machine pan. Pour the flour mixture over the water mixture, covering the water mixture completely. Add the yeast on top of the flour. Set the bread machine to the gluten-free setting, medium crust. Help the mixing with a spatula, if needed. Add a tablespoon of water if the mixture is too dry.  When the machine has stopped kneading, take out the kneading paddle and smooth the top of the loaf with your fingers. Replace the lid and let the bread machine do its thing.

 
(Lumpy but beautiful bread chock full of raisins)

Immediately after the baking cycle has finished, run a soft spatula around the sides of the bread to loosen the loaf from the bread pan.  Turn the pan upside down and gently shake to turn the bread out of the bread pan and onto a wire rack to cool completely. Allow the bread to cool completely before slicing. Store on the counter for up to two days. After two days, store in the refrigerator.

2 comments:

Ina said...

Erin - we have not had cinnamon bread in ages and ages! We love it too - I must give this a go, thanks for sharing!

Erin said...

You're welcome, Ina. I hope I've inspired you to coming up with your own fabulous recipe for cinnamon raisin bread, which I will read and drool over with interest!