Buttermilk Raisin Bread

Directions

1. 1
   Combine the rice milk and lemon juice and set aside to sour into buttermilk for 30 minutes.
2. 2
   Combine the warm water, molasses, and yeast in the bowl of a stand mixer fitted with the paddle attachment (not bread hook).
3. 3
   Use a wooden spoon or whisk to mix well.
4. 4
   Make sure the yeast is completely dissolved.
5. 5
   Add 3 tablespoons of the shortening to the soured rice milk, and heat until the shortening melts.
6. 6
   Let come to 110 to 115F, then add to the yeast mixture, stirring well to combine.
7. 7
   Whisk together the flour mix, xanthan gum, salt, and baking soda.
8. 8
   Stir in the raisins.
9. 9
   Add the flour mixture to the liquid mixture in two batches, mixing well on medium speed for about 1 minute, or until the dough is fully combined.
10. 10
    Grease a 9 by 5-inch loaf pan liberally with vegetable shortening.
11. 11
    Use a rubber spatula to turn the dough out onto a well-floured board, flour your hands well, and pat the dough into a disk 7 inches in diameter and 1 1/2 inches thick.
12. 12
    Flip, and then pat into a rectangle about 11 inches long and 1 1/2 inches thick.
13. 13
    Roll up, starting from the longer edge, and seal the seam tightly, pressing down lightly to press out any trapped air pockets.
14. 14
    Make sure the seam is on the bottom.
15. 15
    Tuck both ends of the loaf under (against the seam), so the dough will fit in the loaf pan.
16. 16
    The dough will be soft and sticky, but dont worry, its supposed to be.
17. 17
    Transfer to the loaf pan.
18. 18
    Melt the remaining 1 tablespoon shortening (about 30 seconds in the microwave should do it) and use a pastry brush to coat the top of the loaf.
19. 19
    Cover with a folded clean dish towel or cloth napkin.
20. 20
    Place the loaf pan in a dishpan and pour hot water to come two-thirds up the sides of the loaf (or just fill your kitchen sink basin).
21. 21
    Be sure to fold your cloth so its not dragging in the water.
22. 22
    Let the loaf rise for 1 hour.
23. 23
    I generally replace the hot water with new hot water after the fi rst 30 minutes.
24. 24
    Check it periodically to make sure its still quite warm.
25. 25
    After the dough has risen for 1 hour and has about doubled in size, place the loaf in a cold oven.
26. 26
    Set the temperature to 400F and bake for 20 minutes.
27. 27
    Reduce the temperature to 325F and bake for 40 minutes longer, or until the loaf is deeply browned on top.
28. 28
    Transfer to a cooling rack, turn out of the pan, and let cool (if you can wait that long .
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    .
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    .
31. 31
    I cant with this one!
32. 32
    ).