Cinnamon Raisin Beer Bread Gluten Free Food

WORLD'S BEST CINNAMON RAISIN BREAD (NOT BREAD MACHINE)

Steps:

• Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
• Remove from heat.
• Let cool until lukewarm, about 120-125 degrees.
• Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
• Knead the dough on a lightly floured surface for a few minutes until smooth.
• Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
• Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
• Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
• Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
• Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
• Roll up tightly (the long way).
• The roll should be about 3 inches in diameter.
• Cut into thirds, and tuck under ends and pinch bottom together.
• Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
• Let rise in warm place, uncovered, again for about an hour.
• Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
• Remove from oven and let cool on rack.
• Take melted butter and spread over tops of loaves.
• After about 20 minutes, lay loaves on their sides and remove from pans.
• Allow to cool before slicing.

GLUTEN- AND DAIRY-FREE CINNAMON RAISIN BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, 3/4 cup sugar, baking powder, baking soda and salt. In another bowl, whisk eggs, coconut milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Toss the raisins with remaining flour; fold into batter., Transfer half of the batter to a greased 9x5-in. loaf pan. Combine the cinnamon and remaining sugar. Sprinkle half over batter. Repeat layers. Cut through batter with a knife to swirl., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely. If desired, serve with dairy-free margarine.

GLUTEN FREE CINNAMON RAISIN BREAD RECIPE

Steps:

• Oven Directions:If not using my bread mix, whisk these dry ingredients together in a large bowl: GF flours, milk powder, baking soda, baking powder and salt. In the large mixing bowl of a stand mixer, stir together the wet ingredients: honey, liquid of choice (club soda/milk etc.), apple cider vinegar, oil, egg or replacer and vanilla extract. Gradually add the dry ingredient mix in with the wet by pouring slowly into the wet bowl while mixing with the paddle attachment. Once incorporated, add the yeast granules and raisins; beat well for 1 - 2 more minutes. Scoop one quarter of the dough into an oiled bread pan (use a dark metal pan if you like a darker crust on your bread; lighter, shiny metal or glass if you like a light crust). Sprinkle cinnamon-sugar mixture across the middle of the dough - try not to sprinkle to the edges of the pan. Cut through the cinnamon-sugar mixture with a knife to distribute the layer deeper into the dough (pictured above). Spread remaining dough on top and smooth with a rubber spatula. Cover with an oiled piece of wax paper or parchment. Set the pan aside for at least 30 minutes in a warm place like an oven warming drawer or an oven preheated to 200º F then turned off. Remove the cover from the raised dough and transfer to a preheated convection oven set to 325º F or a preheated static oven set to 350º F. Bake on the lowest oven rack. Cook for approximately 55 minutes, or until the crust is browning nicely and a toothpick inserted into the center of the loaf comes out clean (internal temperature should reach 205º F). Remove to a cooling rack. When cooled for 15 minutes, gently remove from the loaf pan to finish cooling before slicing. Gluten Free Bread Machine Directions:Baking bread in a breadmaker is simple. There are 3 steps: liquids first; then dry ingredients; then yeast. Read more tips on breadmakers and gluten free breads in my article on using breadmachines. Bring all liquids to room temperature before adding to the machine, if possible. Whisk together the yolks and whites before adding to the bread machine with the other liquids; alternatively, allow the flax seed meal to steep in water for 10 minutes before adding. Whisk together dry ingredients and add on top of liquids in the pan. Make a small well with your finger in the center of the dry ingredients and pour in the yeast. Select either the gluten-free bread setting on your machine, or the setting with only one rise cycle and no punch-down (2 lb loaf setting). Close the lid to the breadmaker and let it do the rest! You may want to check on the dough during the mix cycle to make sure the flour around the edges is incorporated. If it has not been mixed well, use a rubber spatula to help the edges and corners of the pan mix more thoroughly. Approximately five minutes prior to the end of the mixing cycle, a buzzer should sound on your machine, signaling that it is time to add any mix-ins like raisins. Sprinkle the raisins into the pan at this time. Each bread machine's cycle is slightly different, but you'll want to add the cinnamon-sugar mixture at the tail end of this add-in cycle. For the T-fal Bread Machine, for example, this cycle is just about 5 minutes long, so you'll add the cinnamon-sugar around 1:41 on the cycle clock (about the 4th out of 5 minutes after the add-in buzzer). The paddle will integrate this mixture into the bread, but the idea is that if it's added at the "last minute," it shouldn't mix it entirely into the bread, but leave a thread of cinnamon-sugar instead. (See the video for exact instructions for how to add cinnamon-sugar to get the best marbled look using a bread machine). Once the bake cycle is complete, test the temperature of the interior of the loaf before removing from the pan with a bread baking thermometer - it should have reached approximately 200-205º F. If it hasn't yet reached that temperature, either add time to your bread machine as another bake cycle of 5-10 minutes, or simply put the pan into a regular oven at 350º F (static), testing the temperature again at five minute intervals.

CINNAMON RAISIN BEER BREAD (GLUTEN-FREE)

Steps:

• Preheat oven to 350°F.
• Mix flour, xanthan gum, sugar, brown sugar, cinnamon, baking powder, and salt. Stir well.
• Make a well in center of bowl and slowly add beer and vanilla. Stir until just combined.
• Fold in raisins.
• Pour into greased 8" x 4" loaf pan. This should fill the pan about 5/6th of the way. Allow for about 2-3" rising during baking.
• Bake for about 1 hour, or until toothpick inserted into middle comes out clean. I took mine out too soon and the middle was a tad soggy.
• Cool on wire rack in pan for 5 minutes. Remove from pan and cool to room temp before storing.

RAISIN BREAD (GLUTEN-FREE)

Steps:

• BREADMAKER METHOD.
• Sift and combine the all the dry ingredients except egg replacer powder.
• In a separate bowl, whisk the egg replacer powder (or eggs) with about 1/2 a cup of the water, until frothy. Add remaining wet ingredients, withholding about 1/4 - 1/2 cup water, and combine.
• Add the wet ingredients to the dry and mix together. Add extra water slowly, around 1 tablespoon at a time, until batter is the correct consistency - thicker than a cake batter, but not as thick as cookie dough. Spoon into the pan.
• Set the breadmaker to the setting recommended by the instructions specific to your model. If there are no such instructions try either the 'Basic' setting or the 'Rapid' setting. If your breadmaker is programmable, set it to skip the second kneading, as this is not necessary for GF breads. Another option, for breadmakers with a 'Bake Only' setting, is use the 'Dough' setting and then the 'Bake Only'.
• Add sultanas when the "add-ins" beep sounds or at the very end of mixing.
• If your your breadmaker does a reasonable job of mixing, it is possible to add the wet ingredients to the pan and than add the combined dry ingredients (or vice-versa, depending on the model). If using this method, about 5 minutes into mixing you will need to check that all the flour has been mixed in thoroughly and, if not, scrape the sides and base and stir with a rubber spatula. At this time check the consistency and add extra water, 1 tablespoon at a time, if necessary. If the mixture is too wet, try adding a little extra flour.
• Again, add sultanas when the "add-ins" beep sounds or at the very end of mixing.
• Remove the bread from the machine as soon as it is cooked and don't leave in the machine during the 'Keep Warm' cycle. Turn out from pan after a few minutes and cool on a wire rack.
• *If your breadmaker has a removable blade, you can also try this :.
• Mix the batter until smooth, mix in sultanas, remove the blade from the pan, place the dough in the pan and cook normally. This way you avoid the big hole in the bottom of the bread and also avoid the second kneading.
• HAND METHOD 1.
• Sift and combine the dry ingredients.
• In a separate bowl, whisk the egg replacer with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above).
• Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
• Add sultanas at the very end of mixing.
• Spoon into a loaf pan. Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can't find a warm position, a very low oven can be used.).
• Remove plastic wrap, and bake at 190°C (375°F) for 50-60 minutes. (A skewer placed into the centre of the bread should come out clean.) Remove from pan and cool on a wire rack.
• *If you find the bread is becoming too dark, you can loosely cover it with foil part-way into cooking.
• HAND METHOD 2.
• Dissolve 1 tablespoon of the sugar in 1/2 a cup of the luke warm water. Add the yeast and set aside to proof for 10 minutes.( The mixture should become frothy.).
• Sift and combine the dry ingredients.
• In a separate bowl, whisk the egg replacer with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above). Add proofed yeast.
• Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
• Add sultanas at the very end of mixing.
• Spoon into a loaf pan. Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can't find a warm position, a very low oven can be used.).
• Remove plastic wrap, and bake at 190°C (375°F) 50-60 minutes. (A skewer placed into the centre of the bread should come out clean.) Remove from pan and cool on a wire rack.
• *If you find the bread is becoming too brown, you can loosely cover with foil part-way into cooking.