Thursday, February 26, 2015

Gluten Free Cinnamon Raisin Bread ~ Bob's Red Mill Mix

Gluten Free Cinnamon Raisin Bread ~ Bob's Red Mill Mix.
This bread is easy to make. I love this bread toasted. It freezes beautifully.

For more recipes and tidbits please join me on:
Facebook Gluten Free Page:

Gluten Free Cinnamon Raisin Bread

Recipe is on the back of Bob's Red Mill Gluten Free Cinnamon Raisin Bread Mix

Dissolve enclosed Yeast packet in
1-1/12 cups warm water (110*)
I always add a teaspoon of Sugar so I know the yeast is active
Mix with a Fork and let sit for 5 Minutes to Foam

Place the entire package of the Mix into a Stand up mixer with a Paddle.

¼ Cup Oil
2 Eggs, room temperature. You can get them to room temperature quickly by placing them in a bowl with warm water. Takes about 5 minutes.

With the Mixer on low speed,, blend all the ingredients until smooth. Scrape the Bowl. Turn mixer to medium and beat for 15 seconds or until mixture thickens to a cake batter consistency. Scrape the bowl.
Beat another 10 seconds.

Pour the batter into a greased 9X5 nonstick pan. Smooth the top of the bread with a wet spatula.
Cover the bread with Plastic wrap that has been sprayed with cooking spray and place in a warm place to rise. Rise for 45-60 minutes or until the dough is level with the top of the pan.

Bake in a preheated 375* oven for 60-65 minutes. I use a digital thermometer,, inserted into the center of the bread when it reaches 205* the bread is done.
I covered the bread the last 15-20 minutes of baking with foil.

Cool in the pan on a wire rack for 5 Minutes.
Remove and completely cool on the wire rack before you slice the bread.
For a Soft Crust I brush with melted butter and Cover loosely with a tea towel.

I use a Meat Slicer to make even slices of bread or use a bread knife. This bread freezes beautifully.


Bread Mix:

Canon PowerShot SX230 HS 14X Zoom

Corel ~ Videostudio ProX4 Professional Video Editing Software
Print Friendly and PDF

No comments:

Post a Comment