Cinnamon-Raisin Bread

Name: Cinnamon-Raisin Bread
Ingredients: 2 cups warm water (100° to 110°), divided; 3/4 cup raisins; 1 package dry yeast (about 2 1/4 teaspoons); 1 1/2 cups warm 1% low-fat milk (100° to 110°); 4.2 ounces sweet white sorghum flour (about 1 cup); 2.6 ounces white rice flour (about 1/2 cup); 2.3 ounces brown rice flour (about 1/2 cup); 2.1 ounces tapioca flour (about 1/2 cup); 1.8 ounces flaxseed meal (about 1/2 cup); 3 teaspoons ground cinnamon, divided; 2 teaspoons xanthan gum; 1/2 teaspoon salt; 2 tablespoons unsalted butter, melted; 2 tablespoons cider vinegar; 1/4 cup honey; 2 large eggs; 1/4 cup packed brown sugar; Cooking spray

18 ingredients

7 steps

Ingredients

2 cups warm water (100° to 110°), divided
3/4 cup raisins
1 package dry yeast (about 2 1/4 teaspoons)
1 1/2 cups warm 1% low-fat milk (100° to 110°)
4.2 ounces sweet white sorghum flour (about 1 cup)
2.6 ounces white rice flour (about 1/2 cup)
2.3 ounces brown rice flour (about 1/2 cup)
2.1 ounces tapioca flour (about 1/2 cup)
1.8 ounces flaxseed meal (about 1/2 cup)
3 teaspoons ground cinnamon, divided
2 teaspoons xanthan gum
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
2 tablespoons cider vinegar
1/4 cup honey
2 large eggs
1/4 cup packed brown sugar
Cooking spray

Directions

1

Combine 1 cup warm water and raisins in a medium bowl. Let stand 10 minutes or until raisins are plump; drain.
2

Dissolve yeast in 1 cup warm water and 1 1/2 cups warm milk in a small bowl; let stand 5 minutes.
3

Weigh or lightly spoon flours and flaxseed meal into dry measuring cups; level with a knife. Place flours, flaxseed meal, 1 teaspoon cinnamon, xanthan gum, and salt in a large bowl; beat with a mixer at medium speed until combined. Add yeast mixture, butter, vinegar, honey, and eggs; beat until blended. Fold in raisins.
4

Combine 2 teaspoons cinnamon and brown sugar in a small bowl.
5

Spoon one-third of batter into a 9 x 5-inch loaf pan coated with cooking spray. Top with half of cinnamon-sugar mixture. Repeat layers once. Spoon remaining one-third of batter over cinnamon-sugar mixture. Cover loosely with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour and 45 minutes or until dough is just above top of pan.
6

Preheat oven to 375°.
7

Bake at 375° for 55 minutes or until top is golden brown and bread sounds hollow when tapped. Cool completely in pan.