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Recipe

Sweet Raisin Bread

This sweet bread makes great toast, and is surprisingly good mixed with Herbed Sandwich Bread to make dressing.

Tools

Ingredients

  • 2-pound loaf pan
  • Palm shortening for 2-pound loaf pan

Batter

Ingredients

  • 1-1/2 cups 110 – 115°F water, or 100% pure organic fruit juice of choice
  • 1-1/2 cups raisins, or dried blueberries, or dried cranberries, or dried fruit(s) of choice
  • 1 cup plus 6 tablespoons cups brown rice flour, or millet flour, or buckwheat flour
  • 1 cup plus 6 tablespoons tapioca starch, or potato starch, or cornstarch
  • 1/2 cup pure rice bran, or GF oat flour, or unflavored pea protein powder, or garbanzo bean (chickpea) flour
  • 1/4 cup DariFree™ powder (Vance’s®), or powdered milk of choice
  • 1/4 cup cane sugar, or Maple sugar, or light brown sugar, or Grade B Maple syrup, or agave nectar
  • 1 tablespoon xanthan gum, or guar gum
  • 1 tablespoon active (rapid rise) dry yeast (SAF®)
  • 1 teaspoon ground cinnamon
  • 2 teaspoons egg replacer powder
  • 1 teaspoon sea salt
  • 1/4 teaspoon pure vanilla extract
  • 2 tablespoons pure olive oil, or coconut oil, or palm oil, or melted butter of choice
  • 1 teaspoon apple cider vinegar, or coconut vinegar, or brown rice vinegar
  • Pure olive oil to brush top of loaf

Method

  1. Place baking rack in third position; preheat oven to 350°F; using palm shortening heavily grease a 2-pound loaf pan; set aside.
  2. Heat water to temperature (110 – 115°F); stir in raisins; set aside to soak 10 minutes.
  3. In airtight container, combine brown rice flour, tapioca starch, pure rice bran, DariFree™ powder (Vance’s®), cane sugar, xanthan gum, active dry yeast, ground cinnamon, egg replacer powder, and sea salt; place on lid; shake vigorously to combine and to introduce air; set aside.
  4. Drain raisins; retain soaking liquid; place raisins in small bowl; set aside; heat soaking water to 110 – 115°F; stir in pure vanilla extract, pure olive oil, and apple cider vinegar; set aside.
  5. Shake dry ingredients; pour into mixing bowl; add wet ingredients; beat with electric mixer set on low; set mixer to high; beat batter 3 minutes; fold in raisins.
  6. Scoop batter into heavily greased 2-pound bread loaf pan; place filled loaf pan on top of preheating 350°F oven; rise 30 minutes.
  7. Gently brush loaf generously with pure olive oil; place in center of preheated 350°F oven; bake 55 minutes.
  8. Remove from oven to cooling rack; cool loaf in pan 10 minutes; turn loaf out onto cooling rack; cool 20 minutes prior to slicing.

Slice only as much as is being served to prevent excess drying of bread that is stored. Servings: 2-pound loaf. Preheat: 350°F. Prep Time: 45 minutes. Cooking Time: 55 minutes.

Once completely cooled, wrap tightly in plastic; store at room temperature up to 3 days; rewrap immediately after slicing as this retains moisture.

To freeze: Completely cool loaf; wrap tightly in plastic; store in freezer up to 3 months.

To thaw: Remove loaf to refrigerator overnight, or leave at room temperature, or defrost in a microwave oven.

Variation

Omit DariFree™ powder (Vance’s®): replace water with milk of choice (heated to temperature).

To use egg: omit egg replacer powder; reduce water by 2 tablespoons; beat 1 egg, incorporate at end of step 4.