Cinnamon Raisin Bread–GF and From the Breadmaker
I admit that I made this just after New Years, the last goodie of the holidays. It turned out so good that I just had to share it with you! If you follow my blog at all, you will know that I make my gluten-free bread in a Cuisinart breadmaker. I make at least one loaf a week and we usually go through all of it. Anything not consumed in a week is frozen as bread cubes, gluten-free breadcrumbs or panko for use in future recipes.
I was out shopping for a party on New Year’s Day, and somehow I got into the regular bread aisle–not my usual stomping ground in the market. A loaf of much-loved (by me in a previous life) cinnamon raisin bread caught my eye and my taste buds told me I just had to have some! Oh, not the loaf there on the shelf–I had to try making my own–gluten-free and yummy! But did I really, really want to make a loaf before the party? No–so I bought the necessary raisins and planned to make a loaf after the holiday. Good for my tummy–bad for my waist! I justified this by telling myself you would want to know the easiest way to add this delicious goodie to your family’s meals. There! I did this just for you! And for me–it has been years since I tasted this basic treat.
I have been making my gluten-free bread in the Cuisinart breadmaker and taking the paddle out when the machine tells me to, so I decided to try adding the swirl at that time. I have lots of experience manipulating gluten-free bread dough so I knew to place it on floured plastic wrap to be able to manipulate the dough and to be able to get it back into the machine bowl. It worked beautifully! What a treat to be able to have cinnamon raisin bread toast for breakfast! Delicious and not much more work than a regular gluten-free bread loaf. I slice all my gluten-free bread about 1/4-inch thick and toast it usually. Very tasty–give it a try! Enjoy!
- 1 cup milk (room temperature)
- ¼ cup butter (melted and at room temperature)
- 2 large eggs
- 3 cups Baking Free gluten-free All Purpose Flour (372 g)
- 1 teaspoon Xanthan gum
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¼ cup granulated sugar
- 2¼ teaspoons breadmaker yeast, 1 envelope (rapid rise, not pizza crust yeast)
- 3 tablespoons granulated sugar
- ½ tablespoon cinnamon
- 1 cup raisins (lightly dusted with a pinch of flour)
- Place all the liquid ingredients for the bread in the Cuisinart breadmaker bowl, fitted with the kneading paddle.
- Measure flour and add Xanthan gum, salt, baking soda and sugar in a separate bowl. Whisk to mix dry ingredients evenly.
- Scoop the dry ingredients into the breadmaker bowl on top of the liquid--do not mix. Make a dent in the top of the dry ingredients and spoon the yeast into the dent, Still do not mix.
- Gently place breadmaker bowl into machine and lock into place as directed by manufacturer. Put plug into electric socket and press menu button to select 2 lb. loaf, dark crust and select the gluten-free program. These setting produce the best dolgen crust. Press Start/Stop button to begin program. While dough is mixing, use a rubber spatula to fully incorporate the ingredients.
- When paddle signal sounds--see manufacturer's booklet. This sound tells you when you can remove the paddle so your finished loaf only had the small area where the paddle secures into the bowl. Do not turn off the machine--this step will only take a minute or two. At this time, remove the dough to a floured piece of plastic wrap on your counter. Just quickly dump it out on the plastic. Gently pat dough into a rectangle about ¼-inch thick. Mix together the sugar and cinnamon. Spread the sugar/cinnamon mixture on top of the dough. Dust the raisins. Sprinkle the raisins on top of the dough and sugar. Starting on the long side of the dough, pick up the plastic wrap and gently roll the dough onto itself (remove the plastic wrap as it rolls) making a long log of bread dough with the swirl inside. Place this next to the breadmaker bowl and lift the dough into the bowl. I usually make a round loop of the dough, if I can.
- Place the breadmaker bowl back in the machine and lock into place. Allow machine to continue with its gluten-free program. The bread will rise and bake as usual, but smell amazing!
- When cycle is complete,remove pan from machine. Allow bread to cool for 10 minutes or so in the pan, then remove to a wire rack to finish cooling. Slice when completely cool. Makes 1 loaf.