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EdibWasa Winter 2014 : Page29

glUten Free CinnaMon rAisin breaD 1. MEASURE RecIpe CouRtesy Good GraIns GluTen Free BakIng ComPany and LauRa MaiErle LitTman 2 cups white rice flour 1 1/2 cups tapioca starch 1/4 cup organic sugar 1 Tbsp plus 1 ½ tsp yeast 3 1/2 tsp xanthan gum 1 1/2 tsp salt 1 cup organic raisins; soaked in warm water 2 cups tepid whole milk 2 Tbsp apple cider vinegar 1/4 cup vegetable oil or unsalted soft butter 3 large farmer’s market eggs 2. MIX T 3. RISE Filling: 2 Tbsp sugar 2 Tbsp cinnamon. In a small bowl, whisk these together and set aside. his loaf bread is made best with a stand mixer and a nar-row loaf pan such as a Pullman bread pan with high sides. If you don’t have a Pullman pan, use two smaller loaf pans and make two loaves. 4. SHAPE Combine milk and cider vinegar in a small bowl. Set aside. While raisins soak, combine dry ingredients in a stand mixer bowl or mixing bowl and whisk together thoroughly. Add softened butter in pieces (if using oil, pour in slowly in a steady stream). When the mixture begins to come together, add the eggs one at a time. Mix on medium speed till mixture looks like cornmeal with some chunks in it. Slowly add in milk mixture (milk will be a bit chunky as vinegar has soured and curdled it), mixing on low. Dough will become sticky and begin to pull away from the bowl. When all the dry ingredients are mixed in, add the rest of the milk and mix, increasing speed to medium and then beating for an additional 3-4 minutes. The dough will have a consistency of thick cake batter, spread-able but not pourable. Drain the raisins and stir them in to the dough. Cover bowl with towel. Let rise 30 minutes Spray pan with oil or coat with butter. Take your prepared pan, and working in two cup measurements layer dough in bottom of pan. Next, take your cinnamon and sugar mixture and spread a heaping Tablespoon down center of dough, leaving a perim-eter of dough around the inside of pan that isn’t covered. This is so the loaf can form together all around the edge. Continue layering, dough, cinnamon & sugar, ending with dough on top. Smooth the edges and top let rest 5 minutes. Bake at 350° for 45-50 minutes or until thermometer reads above 185°. Let cool for a few minutes before devouring with heaps of warm butter! 5. RISE AGAIN 6. BAKE

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