Cinnamon raisin bread

Method

• 1)

  Wash the raisins/currants and pour just enough hot water over the raisins to cover. Allow the raisins to soak for about five to ten minutes. Drain and pat dry with paper towels or a clean tea towel. If necessary, cut larger raisins in half. Mix raisins with 2 tablespoons (rice) flour.

• 2)

  Whisk together water, yeast and sugar in a small bowl. Allow to stand for five minutes.

• 3)

  Combine gluten-free flour, tapioca starch, xanthan gum, psyllium husk, cinnamon and salt. Whisk to combine.

• 4)

  Add the water, sunflower oil and yeast mixture to the dry ingredients. Mix on slow speed for two minutes and 3 minutes on medium speed. Use a food processor, stand mixer or hand mixer with dough hooks. The dough will be thick and slightly sticky. It will not form a ball. Add the raisins. Turn mixer to low speed. Mix until raisins are incorporated.

• 5)

  Spray an standard size loaf pan* with nonstick cooking spray or alternatively dust the loaf pan with some gluten-free flour. Spread the dough evenly into the pan. Cover with a damp cloth towel and allow dough to rise and double in size in a warm place. This takes about 45 minutes to one hour.

• 6)

  When dough has doubled in size, preheat the oven to 200°C conventional heating (top-bottom heat). Place the loaf in the oven and bake for 40 to 45 minutes.

• 7)

  Remove bread from the oven and allow to cool for two minutes in the loaf pan. Transfer bread to a wire cooling rack to cool completely.

• 8)

  * Standard size loaf pan:

  • 21 x 11 x 6 cm
  • 8-1/2 x 4-1/2 x 2-1/2 inches