Serves: 6, 2 slices each
Time: Active, 30 minutes, Inactive, 1 hr 30 minutes.
1 cup warm water
2 tablespoons yeast
2 tablespoons sugar
1 ¾ cup rice flour, plus ½ cup more to be added later
¾ cup cornstarch (or a half and half potato/tapioca starch blend), plus ¼ cup more to be added later
¼ cup milk powder
2 ½ teaspoons xanthan gum
1 ¼ teaspoons salt
2 tablespoons sugar
2 teaspoons apple cider vinegar
2 tablespoons olive oil
2 large free range organic eggs
1/3 cup warm water
½ cup sugar
1 teaspoon cinnamon
1 stick butter
1 cup raisins
Grease one loaf pan with butter. Preheat the oven to WARM.
Place a sheet of wax paper on your work surface and sprinkle cornstarch/tapioca starch/potato starch over the wax paper.
Whisk the yeast ingredients together in a bowl, then place them in the oven to proof. See how to proof yeast for more information.
Turn the oven to OFF.
Mix the dry ingredients together in another small bowl.
Blend the wet ingredients together in a large bowl with your electric mixer.
Pour the yeast ingredients, fully proofed, into the wet ingredients and blend until mixed.
Turn the blender to low and slowly pour the dry ingredients into the mixture. Turn mixer to medium speed and blend for one minute.
Stop blending, and allow the mix to set for one minute. Meanwhile, turn the oven back on to the WARM setting.
Add the extra ½ cup rice flour and ¼ cup cornstarch to the mix and beat until just blended.
Coating your hands in cornstarch, remove the dough from the bowl and place it on your prepared work surface. Flatten the dough out a little bit with your hands, then flip it over and roll it back into a ball. Make sure your work surface is well coated with cornstarch at this point, so that the dough will not stick once you’ve rolled it out.
Roll the dough out until it is about ¼ of an inch thick.
Mix together the cinnamon and sugar and sprinkle this over the dough. Sprinkle the raisins over the dough, and put thin slices of butter on top of this.
Gently roll the dough up. Be sure to roll it tight and press it together after each roll; otherwise the rolls will come apart when you cut the bread.
Turn the oven from WARM to OFF.
Allow the bread to sit in the oven for forty-five minutes.
Turn the oven to 350 degrees F.
Cook the bread for 45 minutes, or until firm and lightly brown on the top.
Cool for 15 minutes before slicing for best results.