Cinnamon-Raisin Bread

Ingredients

• 0.5 cup brown rice flour 
• 0.3 cup brown sugar packed
• 2 tablespoons cider vinegar 
• 2.3 teaspoons yeast dry
• 2 large eggs 
• 0.5 cup flaxseed meal 
• 3 teaspoons ground cinnamon divided
• 0.3 cup honey 
• 1.5 cups warm milk 1% low-fat (100° to 110°)
• 0.8 cup raisins 
• 0.5 cup rice flour white
• 0.5 teaspoon salt 
• 1 cup sorghum flour sweet white
• 0.5 cup tapioca flour 
• 2 tablespoons butter unsalted melted
• 2 cups warm water divided (100° to 110°)
• 2 teaspoons xanthan gum 

Equipment

• bowl
• frying pan
• oven
• knife
• blender
• plastic wrap
• loaf pan
• measuring cup

Directions

1. Combine 1 cup warm water and raisins in a medium bowl.
2. Let stand 10 minutes or until raisins are plump; drain.
3. Dissolve yeast in 1 cup warm water and 1 1/2 cups warm milk in a small bowl; let stand 5 minutes.
4. Weigh or lightly spoon flours and flaxseed meal into dry measuring cups; level with a knife.
5. Place flours, flaxseed meal, 1 teaspoon cinnamon, xanthan gum, and salt in a large bowl; beat with a mixer at medium speed until combined.
6. Add yeast mixture, butter, vinegar, honey, and eggs; beat until blended. Fold in raisins.
7. Combine 2 teaspoons cinnamon and brown sugar in a small bowl.
8. Spoon one-third of batter into a 9 x 5-inch loaf pan coated with cooking spray. Top with half of cinnamon-sugar mixture. Repeat layers once. Spoon remaining one-third of batter over cinnamon-sugar mixture. Cover loosely with plastic wrap, and let rise in a warm place (85), free from drafts, 1 hour and 45 minutes or until dough is just above top of pan.
9. Preheat oven to 37
10. Bake at 375 for 55 minutes or until top is golden brown and bread sounds hollow when tapped. Cool completely in pan.