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Cover: Gluten free cooking

12Jun 12

Raisin Bread

Raisin BreadThis raisin bread recipe may take a bit of work to get right, but it’ll make your morning breakfast oh-so-much better! If you are looking for something crispier, this Biscotti di Prato recipe might also do the trick.

Toast and butter it for best results.

 

You Need:

  • 1 tablespoon active dry yeast
  • 250ml warm (45°C) milk
  • 55g dark brown sugar
  • White rice flour for dusting
  • 2 large eggs, at room temperature
  • 435g potato starch
  • 90g sorghum flour
  • 90g cornflour
  • 70g tapioca flour
  • 2 teaspoons xanthan gum
  • 1 teaspoon salt
  • ¾ teaspoon ground cinnamon
  • 85ml canola oil
  • 2 teaspoons cider vinegar
  • 170g raisins tossed with 1 teaspoon of potato starch

 

Steps:

 

  1. In a small bowl, combine the yeast, warm milk, and 1 teaspoon of the brown sugar. Set aside to foam 5 minutes.
  2. Generously grease a non-stick loaf pan. Dust the bottom and sides of the pan lightly with white rice flour.
  3. In the bowl of a heavy-duty stand mixer, beat eggs until light and frothy, about 30 seconds. Add the potato starch, sorghum flour, cornflour, tapioca flour, xanthan gum, salt, cinnamon, oil, vinegar, and remaining brown sugar and beat on low speed until blended.  Scrape down the sides of the bowl as necessary.
  4.  Increase speed to medium and beat 30 seconds, or until dough thickens slightly. Stir in the raisins. Dough will be slightly softer than most yeast breads.
  5. Transfer the dough to the prepared pan and smooth the top with a wet spatula.
  6. Cover the dough lightly with foil and let rise in a warm place (about 25ºC) until the dough is level with the top of the pan.
  7. Preheat the oven to 190ºC.
  8. With a sharp knife, make three diagonal slashes (1/3cm deep) in the  loaf so steam can escape during baking.
  9. Bake 1 hour to 1 hour 5 minutes or until temperature reaches 205°F on an instant-read thermometer inserted into centre of loaf. Do not under bake. Cover with foil tent after 20 minutes of baking to reduce overbrowning.
  10. Remove from the oven and cool in pan the 10 minutes on a wire rack.
  11. Remove from the pan and let cool completely on the wire rack.

Ready In:  150 minutes

Serves:  6

Difficulty:   4 out of 5

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3 comments

  1. I think I´ll add dates to this as well.

    Reply
  2. Oooh! Good idea!

    Reply
  3. […] To scoop up all the gooey sweetness in my recipe, I recommend this raisin bread. […]

    Reply

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