Adapted from Rabbi Debra Robbins
½ cup golden raisins (optional)
2 tablespoons Apple liquor, boiled down apple cider (optional)*See Tidbits
1 ½ cups water
1 Packet dried yeast or 2 ½ teaspoons(rapid rise or regular)
¼ cup Honey- Wildflower or other dark variety
¼ cup extra virgin olive oil
2 large eggs
2 teaspoons Apple Cider Vinegar
3 cups 1:1 Gluten-Free flour-Bob’s Red Mill, King Arthur or Trader Joes
1 ½ teaspoons Xanthan Gum powder
4 teaspoons baking powder
½ teaspoon table salt (not Kosher salt)
1 teaspoon cinnamon (optional)
1 egg mixed with 1 tablespoon water
2 tablespoons sesame seeds(optional)
- If using, soak the raisins in the Apple liquor or boiled down cider (see Tidbits). Set aside.
- Heat the water in a 2-cup Pyrex measuring cup for 30 seconds in a microwave until it becomes hot to the touch but only about 115-120F. Your finger should not have to instantly retreat from the heat. Immediately add the yeast and honey and stir to combine. Allow it to rest for 10 minutes until the mixture has foamed significantly but make sure it doesn’t overflow the cup. Set aside.
- Combine the olive oil, eggs and vinegar in a 1-quart bowl and mix with a fork until combined. Set aside.
- Place the GF flour, Xanthan gum powder, baking powder, salt and cinnamon (if using) in the bowl of a stand mixer. Turn mixer on for 5 seconds to combine the ingredients.
- Add the yeast mixture and the egg mixture to the dry ingredients and mix on medium speed for 3 minutes or until thoroughly combined. You might need to stop the mixing and scrape down the sides of the bowl once or twice.
- Add the soaked raisins and any remaining liquid to the dough and mix until the raisins are distributed.
- Spray 1 large or two smaller silicone pans with cooking spray and divide the dough evenly between the two. Tap the pans and smooth out the dough so that the dough is uniformly distributed.
- Lightly cover the pans with a kitchen towel or plastic wrap and place on a cookie sheet in a warm, draft-free spot. Allow the dough to rise for 20-30 minutes.
- Meanwhile preheat your oven to 350F convection or 375F regular.
- Remove the pans from the cookie sheet and carefully place them on the oven rack. Bake for 20-30 minutes.
- Remove the breads from the oven and carefully unmold them onto a cooling rack. Quickly brush the tops with the egg wash and sprinkle, generously, with the sesame seeds if using.
- Gently return the breads back into their molds or pans and bake for an additional 15-20 minutes or until the internal temperature is 210F as registered on an instant read thermometer. Immediately unmold onto a cooling rack. Cool completely before serving.
Makes one larger or two smaller loaves of bread.
Tina’s-Debbie’s Tidbits:
- King Arthur has Boiled Cider and Cinnamon Sweet Chips that Debra often uses. If you don’t have these products, boil ½ cup apple cider until it is reduced to 1/3-1/4 cup and use 2 tablespoons to soak your raisins. Refrigerate the rest for future use.
- Hot tap water can be used instead of microwaving your water but be careful as some sinks produce hot water that is over 130F and that might kill the yeast.
- Debbie uses the silicon molds that look like challot and places them directly on the oven racks. I prefer placing them on a cookie sheet for stability but it’s her recipe so I am giving you both alternatives.