Friday, September 15, 2017

Raisin Bread gluten free




For Flashback-Friday , I'm pulling up an old recipe that I can't believe I posted eight years ago - you can find it here .
I had not made it for some time but recently baked it again,  tweeked the recipe somewhat and took a new photo.  So if you are craving a tasty slice of toasted raisin bread , try this recipe.
  • 1/2 cup warm water
  • 1 teaspoon. sugar
  • 1  tablespoon yeast
  • 1/4 cup butter (room temperature)
  • 1/4 cup sugar
  • 1 egg
  • 1/3 cup whole milk (warm)
  • 1 teaspoon. vanilla
  • 1 3/4  cup  Julie's flour mix (or your own 1 3/4 all-purpose gluten free mix)
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 1 cup raisins (if raisins are not plump, soak in boiling water for a minute or two) 
  1. Proof yeast with sugar, and  yeast 
  2. In mixer bowl cream butter and sugar until light and fluffy 
  3. Beat in egg,  then add milk and vanilla 
  4. Add combined dry ingredients and beat on high speed for 2-3 minutes until batter looks smooth and stretchy. 
  5. Add raisins.
  6. Scrape dough into a medium sized loaf pan lined with parchment paper, cover with plastic wrap and let rise until loaf rounds top of pan. ( may take 60 to 90 minutes) 
  7. Bake at 350 degrees F. for 45 - 50  minutes or until nicely browned. Don't under bake. 
  8. Remove from oven and cool for several minutes before removing from pan to finish cooling on wire rack before slicing. 
  9. Excellent toasted  -  also freezes well.
TIP - after scraping dough into pan, smooth top with wet hand.  Pushing dough down (creating a little trough)  around the edges  encourages gluten-free dough to rise/bake with a rounded top rather than flat.

3 comments:

  1. Do you add the raisins after the dry ingredients? Thank you!

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    Replies
    1. Thank you, my mistake -- I corrected the recipe .. yes, I added raisins after the dry ingredients.

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