CINNAMON RAISIN BREAD

For as long as I can remember, my mom always had a loaf of Ezekiel cinnamon raisin bread in the freezer. She would have a piece occasionally for breakfast, but mostly save them for when she didn’t feel well or as a late night snack. To this day I still crave a slice of buttered bread at night if I am feeling sick to my stomach, even though I haven’t eaten bread in well over a year and I know it would do anything but help. I guess that’s where sweet potatoes topped with Kerrygold butter come in handy, but they still can’t replace a slice of bread no matter how amazingly delicious they are. I really do have a slight obsession with sweet potatoes. It can be a problem.

When I first went gluten free, I still consumed gluten free breads. You can actually find brands with really decent ingredients that definitely help bridge the gap when first starting out. Now that I know that any grains at all bother me, they are a big no-go. For anyone who either cannot or chooses not to consume grains, yeast-risen breads are still an option. Using a mix of flours including coconut, almond and tapioca and active dry yeast, you can still enjoy a bread with a taste and texture like traditional bread. My family was really pleasantly surprised by how similar this felt and tasted to the Ezekiel bread that used to occupy our freezer.

This recipe is perfect if you want to have a loaf of cinnamon raisin bread in the freezer so that you can pull out a piece on occasion or to serve guests or children who are used to traditional breads. This isn’t a quick-bread recipe and it will definitely take some time to make, but the taste, texture and quality ingredients are well worth the effort.

I recommend covering a toasted slice of cinnamon raisin bread in a heap of grass-fed butter, cooking cinnamon raisin french toast or making a sun butter banana sandwich. Yum! I want to know, if you guys make this recipe, how will you enjoy it?

SAVE PRINT

CINNAMON RAISIN BREAD

Author: Hold the Grain

Prep time:  2 hours 30 mins

Cook time:  40 mins

Total time:  3 hours 10 mins

Serves: 16

 

INGREDIENTS

• ¼ Cup warm water
• 2½ Teaspoon active dry yeast
• 2 Tablespoons coconut sugar
• 1 Cup tapioca flour
• 3 Cups almond flour
• 3 Tablespoons coconut flour
• 1 Teaspoon sea salt
• ¼ Cup butter
• ½ Cup coconut milk
• 2 Eggs (room temperature)
• 1 Cup raisins

Cinnamon Swirl:

• 2 Tablespoon cinnamon
• 2 Tablespoon coconut sugar

INSTRUCTIONS

1. Dissolve the yeast in ¼ cup of warm water and 2 tablespoon of coconut sugar for about 5 minutes, until the mixture is frothy.
2. In a small saucepan over low heat, combine the butter and coconut milk until just warm. Set aside while the yeast froths.
3. In a medium mixing bowl, combine the flour (all 3) and sea salt.
4. In a stand mixer (using the beater attachment) combine the eggs with the butter, coconut milk and yeast mixture. Slowly pour the dry ingredients into the batter, and beat until well combined. Fold in the raisins.
5. Cover the mixing bowl containing the dough with a dish towel and let rise 60-90 minutes in a warm environment, I recommend letting the dough rise in a (turned off) oven with the oven light on.
6. On a lightly floured surface, place the risen dough and roll out flat. Combine the cinnamon and sugar, and spread evenly across the dough. Gently fold in the sides to swirl in the cinnamon and sugar (the bread won't roll into a traditional swirl, but can still be folded to create a swirled effect).
7. Place the dough in a well buttered loaf pan and allow to rise another 30-60 minutes in a warm environment.
8. Preheat the oven to 350 degrees and bake for about 40 minutes, or until browned and cooked through.
9. Slice the cooled loaf and enjoy!

I recommend freezing the sliced loaf for longer storage.

Share on Google Plus

About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.