Allergy free raisin bread recipe

This is a heavy version. There's also a lighter fruit bread recipe available.

Ingredients

• ¼ cup warm water
• 1 cup raisins
• ¼ cup Nuttlex
• ¼ cup sugar (optional)
• 1½ tsps salt
• ½ cup scalded goat’s milk
• 2 tsp Orgran No Egg, whisked with 60mls water until thick
• 1½ cups Orgran self-raising flour
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 tsp bicard soda
• ⅓ cup Orgran gluten free gluten
• Spray olive oil
• Cinnamon for dusting

Method

• In a large bowl combine the raisins, warm water, Nuttlex, sugar, salt, and hot goat’s milk.
• Stir to dissolve the sugar.
• Let the mixture cool to lukewarm (usually this is to stop the eggs from cooking but wait so that the raisins become soft).
• Stir in 1½ cups of the flour and beat well.
• Add the No egg mixture and blend well.
• Add the gluten free gluten, cinnamon, nutmeg, bicard soda and enough of the remaining flour to make soft but stiff dough.
• In the bowl, roll and press (don’t not fold and stretch) for until the dough is smooth.
• Shape the dough into a round loaf and place it in a small greased bread tin.
• Lightly spray with olive oil and sprinkle with cinnamon.
• Cover and let rise for 10-15 minutes.
• Bake at 180°C for 45-50 minutes or until cooked through.
• Rotate the bread once to make sure it is evenly cooked.
• If the loaf is getting too brown place foil it for the last 10 minutes.
• After five minutes cooling, remove the loaf from the tin and let it cool on a rack.

Note

• For a cinnamon and/or nutmeg swirl, don't add the spices to the dough mixture. Instead, flatten the dough into a thick disc. Lay the dough onto a clean surface and sprinkle the spices over the dough. If you'd like, you can also drizzle over a little honey or sprinkle over some chopped nuts. Then gently roll the dough into shape and place it in the tin.
• Best eaten reheated. Best method of reheating is 1 minute in the microwave.