Cinnamon-Raisin Bread
- 2 cups warm water (100u0b0 to 110u0b0), divided
- 3/4 cup raisins
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1 1/2 cups warm 1% low-fat milk (100u0b0 to 110u0b0)
- 4.2 ounces sweet white sorghum flour (about 1 cup)
- 2.6 ounces white rice flour (about 1/2 cup)
- 2.3 ounces brown rice flour (about 1/2 cup)
- 2.1 ounces tapioca flour (about 1/2 cup)
- 1.8 ounces flaxseed meal (about 1/2 cup)
- 3 teaspoons ground cinnamon, divided
- 2 teaspoons xanthan gum
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 2 tablespoons cider vinegar
- 1/4 cup honey
- 2 large eggs
- 1/4 cup packed brown sugar
- Cooking spray
- Combine 1 cup warm water and raisins in a medium bowl. Let stand 10 minutes or until raisins are plump; drain.
- Dissolve yeast in 1 cup warm water and 1 1/2 cups warm milk in a small bowl; let stand 5 minutes.
- Weigh or lightly spoon flours and flaxseed meal into dry measuring cups; level with a knife. Place flours, flaxseed meal, 1 teaspoon cinnamon, xanthan gum, and salt in a large bowl; beat with a mixer at medium speed until combined. Add yeast mixture, butter, vinegar, honey, and eggs; beat until blended. Fold in raisins.
- Combine 2 teaspoons cinnamon and brown sugar in a small bowl.
- Spoon one-third of batter into a 9 x 5-inch loaf pan coated with cooking spray. Top with half of cinnamon-sugar mixture. Repeat layers once. Spoon remaining one-third of batter over cinnamon-sugar mixture. Cover loosely with plastic wrap, and let rise in a warm place (85u0b0), free from drafts, 1 hour and 45 minutes or until dough is just above top of pan.
- Preheat oven to 375u0b0.
- Bake at 375u0b0 for 55 minutes or until top is golden brown and bread sounds hollow when tapped. Cool completely in pan.
water, raisins, yeast, milk, sweet white sorghum flour, white rice, brown rice, tapioca flour, meal, ground cinnamon, xanthan gum, salt, unsalted butter, cider vinegar, honey, eggs, brown sugar, cooking spray
Taken from www.myrecipes.com/recipe/cinnamon-raisin-bread (may not work)