Pecan Raisin Bread - Gluten Free

• 5 12 ounces kaf gluten free all-purpose flour
• 12 cup cool water
• 18 teaspoon instant yeast
• 2 cups buckwheat flour
• 12 cup cornstarch
• 1 12 teaspoons salt
• 1 12 tablespoons instant yeast
• 1 egg
• 1 teaspoon baking soda
• 3 tablespoons brown sugar
• 1 cup water
• 3 tablespoons butter (room temp)
• 1 cup raisins
• 12 cup pecans, chopped

1. Stir together the KAF flour, 1/2 c cool water and 1/8 tsp instant yeast.
2. Let sit on counter overnight (up to 20 hours).
3. The next day, in a large stand mixer, mix all ingredients and beat the heck out of it for a few minutes.
4. (I would add the raisins and pecans toward the end of mixing).
5. Scrape out the batter into an 8" round cake pan, cover with a greased plastic wrap and let sit for 30-45 minutes.
6. Place pan into a COLD oven and set oven to 350*F. Bake for 1 hour, turning half way through.
7. Cool completely before cutting.
8. Enjoy!

flour, water, yeast, flour, cornstarch, salt, yeast, egg, baking soda, brown sugar, water, butter, raisins, pecans

Taken from www.food.com/recipe/pecan-raisin-bread-gluten-free-509587 (may not work)