Cinnamon Raisin Bread

Lightly coat a 9×5 inch loaf pan with cooking spray. Turn your oven on the Bread Proofing setting or find a warm place to set your bread while it proofs.

Put the raisins in a bowl and cover them with warm water. Set aside. If your eggs are cold, put them in a measuring cup or glass and cover with warm tap water. Let them warm up while you prepare the remaining ingredients.

Make the sponge: Heat the milk in the microwave for 20 – 30 seconds until it’s between 100F – 110F. It should feel warm but not hot when you dunk your finger in the milk. Add the palm sugar and yeast, stir, cover with plastic wrap and set aside.

Make the dough: In a large bowl, whisk together the brown rice flour, oatmeal, sorghum flour, tapioca flour, white rice flour, potato starch, palm sugar, cinnamon, salt, and xanthan gum.

In a medium bowl, whisk together eggs, oil, and maple syrup. Add wet ingredients to dry ingredients and stir to combine. Then add the yeast sponge and stir until smooth. Drain raisins, reserving soaking water for another use, and add plumped raisins to the dough and mix in. Turn batter into prepared pan and proof in the oven or in a warm spot for an hour.

Place bread in a cold oven, or if you’ve been proofing in your oven, just turn it on to 350F. No need to preheat. Bake for 30 minutes, then cover with foil to keep from getting too brown on top. Bake for another 15 – 20 minutes until loaf is set and firm in the center. Let cool in the pan for 10 minutes then turn on its side to let it cool the rest of the way. Keep in an airtight container. Serve toasted with butter.

Notes:
I’ve made this with evaporated milk and almond milk. It’s delicious both ways.
Keep the raisin soaking water refrigerated in an airtight container for up to two weeks. Use in place of water or milk to add flavor and sweetness to your favorite recipes.