views the best pictures
Well my Raisin Bread experiment is finished. I used my Udi's White bread copycat recipe and made it into a Raisin Bread. Growing up we used to eat the Pepperidge Farm Cinnamon Raisin Bread. No toasting necessary, we would eat it right out of the package. If I close my eyes, I can still see what it looks like. That bread dough was made as flat as it could be and rolled as many times as it could. I only detected the slightest bit of sugar with the cinnamon in that bread back then.If you look at my picture here you will see that I did not roll mine nearly enough. It should have been flatter and rolled at least 4 times. But OH MY STARS, was it ever tasty. I devoured half this loaf, no kidding!!! So good right from the oven. I have not eaten Cinnamon Raisin Bread since I was a child!!! I forgot just how good it is. Thank you Monica and Erica for encouraging me to make this! I am forever in your debt! Any time you need me to try something, just ask! :-).
3/4 cup Brown Rice Flour
1/4 cup Potato Starch
2 Tablespoons Oil
3 Egg Whites
2 Tablespoons Sugar
1 package (2 1/2 tea) Rapid Rise Yeast
2 teaspoon Xanthan Gum
1 teaspoon Salt
1 teaspoon Baking Powder
1/2 teaspoon vinegar
3/4 cup Warm Water
1/2 cup Sun Maid Baking Raisins
Filling:
3 Tablespoons Brown Sugar
1 Tablespoon Cinnamon
Preheat oven to 170 degrees. Once preheated turn oven off.
Lightly grease an 8 x 3 bread pan and a silicon mat or Parchment paper.
- Add Water, Oil, Sugar, Yeast into a small bowl or measuring cup and mix until combined.
- Allow water to sit while yeast starts to get foamy.
- Meanwhile, whip egg whites for approximately 1 minute or until it develops a Soft Peak.
- Add vinegar, xanthan gum, salt, baking powder and flours in mixer with whip attachment and whip for 3 minutes or until combined.
- Add raisins and gently combine.
 |
| Longer than example in this picture |
- Turn dough out onto greased parchment paper or silicone mat and spread out with oiled hands into a 15 x 7 (not wider than your pan) rectangle.
- Spread sugar and cinnamon on it.
 |
| I reduced the amount of filling since this picture. |
 |
| Rolled Up |
- Start Rolling dough up as tightly as you can by lifting the parchment to aid you in rolling (think Jelly Roll). It will need to roll 4 times to avoid a pocket in the middle. Keep those hands oiled!
 |
| Ready to Rise Seam side DOWN! |
- Place in pre-warmed oven to rise about 1 hour (I warm my oven to 170 and then turn oven off).
- Turn oven on to 350 degrees and set timer for 60 minutes.
- Take out of oven and let rest 10 minutes on cooling rack.
- Try not to devour the whole thing while you wait for loaf to come to room temperature.
- Slice into slices and freeze what you will not need immediately.
 |
| I highly recommend using these raisins. |
 |
| This is what the middle will look like if you don't roll it enough and put too much filling on! It is still VERY YUMMY even if it is ugly ~ lol! |
I will be sharing this with the following blogs:
No comments:
Post a Comment