Gluten Free Cinnamon Raisin Bread Mix

Certified: Gluten-Free

This mix makes a memorable and satisfying loaf loaded with plump raisins and infused with cinnamon. Delicious sliced and toasted or used for French Toast. This household staple and treat is easy to make by bread machine or by hand. Specially designed for those sensitive to wheat or gluten.

Additional Ingredients:

3 cups Gluten Free Cinnamon Raisin Bread Mix, 1 1/4 cups Water, 1/4 cup Oil, 2 Eggs, 1 Package Active Dry Yeast

Baking Instructions by hand:

Preheat oven to 375 degree. Dissolve packet of yeast in the 1 1/4 cups warm (110 degrees) water and let stand for 5 minutes to foam. Have all ingredients at room temperature. Put dry mix in large mixing bowl (preferably use a stand mixer). Add eggs, oil, and the water-yeast mixture. With mixer on low speed, blend all ingredients until smooth. Turn mixer to medium and beat 15 seconds or until mixture thickens slightly. Pour into generously greased 9 x 5-inch nonstick pan. Smooth top of dough with wet spatula. Cover pan with plastic wrap and put in warm place (75 degrees to 80 degrees) to rise for about 40 to 45 minutes or until dough is level with top of pan. Bake 60 to 65 minutes or until internal temperature of bread reaches 205 degrees, covering bread with foil after it starts to brown. Remove pan from oven and cool bread in pan for 5 minutes. Remove bread from pan and finish cooling on wire rack. Cool completely before slicing.

Bread Machine Baking Instructions (1 1/2lb loaf):

Have all ingredients at room temperature. Follow your specific machine instructions for adding the yeast, and liquid and dry ingredients in the proper order. Be sure to whisk together the water, yeast, oil and eggs together before adding to bread machine. Set controls for setting recommended by manufacturer, or to white bread basic setting. Remove bread from bread machine and cool thoroughly on wire rack before slicing.

There are approximately 3 cups per pound.

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