||Gluten-Free Cinnamon Raisin Bread Mix
|1 1/4 cups
||Directions by hand:
Preheat oven to 375F. Have all ingredients at room temperature. Dissolve packet of yeast in the 1 1/4 cup of warm (110 degrees) water and let stand for 5 minutes to foam. Put dry mix in large mixing bowl (preferably use a stand mixer). Add eggs, the water-yeast mixture, and oil. With mixer on low speed, blend all ingredients until smooth. Turn mixer to medium and beat 15 seconds or until mixture thickens slightly. Add more water if the mixture is too thick. Pour into generously greased 9 x 5-inch nonstick pan. Smooth top of dough with wet spatula. Cover pan with plastic wrap and put in warm place (75 to 80 degrees F) to rise for about 40 to 45 minutes or until dough is level with top of pan. Bake 60 to 65 minutes or until internal temperature of bread reaches 205F, covering bread with foil after it starts to brown. Remove pan from oven and cool bread in pan for 5 minutes. Remove bread from pan and finish cooling on wire rack. Cool completely before slicing.
||Bread Machine Baking Instructions:
Have all ingredients at room temperature. Follow your specific machine instructions for adding the yeast and liquid and dry ingredients in the proper order. Be sure to whisk together the yeast, water, oil and eggs together before adding to bread machine. Set controls for setting recommended by manufacturer, or to white bread basic setting. Remove bread from bread machine and cool thoroughly on wire rack before slicing.
Gluten Free Cinnamon Raisin Bread Mix|
This mix makes a memorable and satisfying loaf loaded with plump raisins and infused with cinnamon. Delicious sliced and toasted or used for French Toast. This household staple and treat is easy to make by bread machine or by hand. Specially designed for those sensitive to wheat or gluten.