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Categories:
multi-grain amaranth flour flour active dry yeast xanthan gum ground cinnamon salt milk butter eggs honey cider vinegar walnuts raisins
Viewed: 75 - Published at: 3 years agoIngredients
- 2 1/2 cups Multi-Grain Gluten Free Flour Blend (see below)
- 1/4 cup amaranth flour
- 1/4 cup teff flour
- 1 (1/4-ounce) package active dry yeast
- 1 tablespoon xanthan gum
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 1/4 cups milk, warmed
- 1/4 cup Land O Lakes Butter, melted
- 2 Land O Lakes Eggs
- 3 tablespoons honey
- 1 teaspoon cider vinegar
- 2/3 cup chopped walnuts
- 2/3 cup raisins
Method
- Grease 8x4-inch loaf pan.
- Line pan with parchment paper across bottom and extending up over long sides of pan; set aside.
- Combine flour blend, amaranth flour, teff flour, yeast, xanthan gum, cinnamon and salt in bowl; mix well.
- Combine warmed milk, melted butter, eggs, honey and vinegar with whisk in another bowl; mix well.
- Add flour mixture gradually to milk mixture, beating well after each addition.
- Stir in walnuts and raisins.
- Spoon mixture into prepared pan.
- Cover with greased plastic food wrap.
- Let rise in warm place 45-60 minutes or until bread dough reaches top of pan.
- Heat oven to 375F.
- Uncover bread dough; bake 35-40 minutes until bread is brown and sounds hollow when tapped.
- Remove bread from pan, keeping parchment paper on bottom of bread.
- Place bread with parchment paper directly onto oven rack; bake 5 minutes.
- Remove from oven to cooling rack.
- Remove parchment paper.
