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May 16, 2012 Breads

Cinnamon Raisin Yeast Bread

CinnRaisinBreadI love what my bread-maker can do for me.

I mean, it may be lacking in many places, but it still does the job.

When it feels like it, that is.

The bread-maker I use is about ten years old. And, poor thing, its age is starting to show. The problems started a few months ago when I plugged in the bread maker only to have it start beeping in a panicked way. Then the numbers went backwards.

This problem can be fixed, I found, by turning the bread-maker on and off several times. If this doesn’t work, a good hard bang on the lid will bring its attitude under control.

Then the problems continued. A couple weeks ago, the first digit went out. Basically, when the bread-maker had two hours and fifty five minutes left, it only said fifty five minutes. Very confusing.

Then the second digit went out. Now I only have a five to tell me that there were two hours and fifty-five minutes left. When I want to set a time for the bread to cook, I have to rely on my counting skills.

“Four hours and ten minutes, four hours and twenty minutes, four hours and thirty minutes…”

And after a long day, my counting skills aren’t always great.

So then I have to start over, turning off my grumbling bread-maker and turning it back on again.

And therefore, here’s another recipe made with the reliable old bread-maker.

And it’s good.

CinnRaisinBreadCINNAMON RAISIN YEAST BREAD

Wet Ingredients:

3 large eggs

½ cup oil

1 cup milk

½ cup water

 

Dry Ingredients:

2 ½ cups rice flour or gluten free oat flour

1 cup potato starch

¾ cup sugar

2 tablespoons yeast

3 1/2  teaspoons xanthan gum

1 teaspoon salt

2 teaspoons cinnamon

½ cup currants or raisins

 

Filling Ingredients

2 teaspoons cinnamon

½ cup sugar

½ cup currants or raisins

½ cup (1 stick) butter, grated

 

Combine all the wet ingredients into the bread-maker pan and stir with a rubber spatula. Set aside.

Combine all the dry ingredients into a clean metal bowl. Hand-whisk until blended. Pour into the wet ingredients and stir with the rubber spatula. The ingredients do not have to be very well incorporated because the bread-maker will stir them thoroughly.

Place in the bread-maker. Select the ‘basic’ cycle. Press ‘start’, and let the bread-maker run until the kneading cycle is over. Then remove the bread from the bread-maker.

Place wax paper on the counter and sprinkle cornstarch over this.

Grease a bread pan, preheat the oven to 350 degrees F, and mix together the Filling Ingredients.

Roll the bread out with a rolling pin, making sure it is no wider than your bread pan.

Sprinkle the rolled-out bread with the filling ingredients.

Roll the bread up.

Flip the greased bread pan over and push it down on top of the bread. Turn the bread and bread-pan over, using the wax paper.

Peel the wax paper off and place the bread in the oven. Place a pan beneath it in case some of the butter melts off.

Cook for forty-five minutes to an hour, until firm in the middle and brown on top. A knife inserted in the center should come out clean.

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Categories: Breads Tags: cinnamon raisin bread, gluten free ciinnamon raisin bread

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Comments

  1. Su says

    May 24, 2012 at 1:50 am

    Wow, this bread looks great. I will make it soon…
    Thanks for sharing the recipe.

    Reply

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Hi, I’m Linnaea, the girl behind the blog! When I'm not mixing up GF goodness, you might find me herding cattle on our family ranch, frantically studying my way through college, procrastinating on homework by reading a good thick book, or bossing people around. Welcome to my corner of the internet! I'm so glad you're here. :) [Read More...]

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