Friday, March 2, 2012

Gluten-Free Cinnamon Raisin Bread

1 cup water, heated to 110 F
2 tablespoons molasses
2 tablespoons raw brown sugar
1 packet GF dry yeast
4 large eggs
3 cups all purpose GF flour
1 cup raisins
2 teaspoons cinnamon
3/4 teaspoon sea salt
2 teaspoons apple juice
1/4 cup grape seed oil

Grease a 9" by 5 " loaf pan.

Preheat oven to 200 F

Mix water with sugar, molasses, and yeast, then set aside until it starts to foam (about 5 minutes).

Beat eggs, apple juice, and oil to combine, followed by whisking in the yeast mixture.

Mix all the dry ingredients in a mixing bowl and set aside.

Add dry ingredients to the wet and use a dough hook paddle to fold in raisins.

Add to prepared loaf pan. Place in the warm oven and turn it off. Allow to double in size (about 2 hours).

Remove from the oven and preheat oven to 375 F

Bake for 35 to 45 minutes or until the loaf sounds hollow when tapped.

Remove from the oven and set on a cooling rack for 5 minutes, then remove from the pan and allow to cool completely.

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