(2 votes, average: 4.00 out of 5)
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This is a fabulous cinnamon-scented breakfast bread, studded with moist raisins and bursting with flavor. Follow the instructions very carefully for a real, swirled loaf.
1 c warm milk
1/3 c warm water
1 package active dry yeast
1/4 c powdered sugar
1 egg
1/4 tsp salt
3 Tbsp margerine, butter or shortening, softened
1/2 c raisins
1 Tbsp cinnamon
2 c Better Batter Gluten Free Flour PLUS 1 c flour, for shaping
STREUSAL
1 1/2 tbsp milk
1/2 c powdered sugar
1 1/2 tbsp cinnamon
1 1/2 tbsp butter, margerine, or shortening, melted.
water, optional.
Instructions
Preheat oven to 350 degrees. Grease and flour a 9×5 inch loaf pan.
Dissolve yeast and sugar in the milk and water in the bowl of your mixer. Let stand about 10-12 minutes, or until thick and foamy (it will look almost spongy).
Add the egg, butter or margerine, salt, raisins, and cinnamon to the mixture, and beat until combined.
Add the 2 c flour gradually, until combined, then turn the mixer to high and beat 3 minutes. Meanwhile in a saucepan, melt the milk, powdered sugar, cinnamon, and margerine. This should make a thick paste/streusal. Optionally you can thin this with water until it is a spreadable-but-still-thick paste, or leave it as streusal for a less uniform swirl with pockets of concentrated cinnamon.
On a Silpat or parchment paper/plastic wrap spread the remaining cup of flour, using a little more if necessary, to make sure the whole sheet is covered.
At this point your batter should be the consistency of chocolate chip cookie dough. This is very important to the shaping! Take the batter and gently pat all sides in the flour on the board, taking care not to press hard or knead. This should make the dough unsticky, with a hand feel (on the surface only!) of play dough. DO NOT KNEAD! The inside of the dough will still be sticky. This is VERY IMPORTANT.
Pat out into a 1/2 inch thick, using floured hands. Spread or sprinkle the streusal/paste all over the dough then, using floured hands, roll the dough into a spiral and seal the seams. Tuck the ends and quickly and gently (cradling the entire loaf) place into the greased pan.
Oil the surface, preferably using a solid shortening that’s been softened (we like coconut oil or butter).
Let rise for about an hour, or until doubled in bulk. Bake at 350 for 45-55 minutes. Loaf should be golden brown. Let cool on racks completely before slicing and wrapping.
Feel free to double the streusal topping, pat the dough out thinner, and have more swirly goodness!
I’m about to make this recipe and there seems to be a small error. You are referring to the sugar twice in the first three paragraphs, but the ingredient list mentions sugar only once. Could you please clarify?
Thanks!
thanks – we updated to catch the typo!
I’ve tried this recipe twice now, and the “dough” never becomes more than thickish soup! Am I missing something??? I followed the directions exactly. Tired of wasting ingredients!
I’m not sure what would be going wrong – the recipe shouldn’t be thin at all, if followed directly. The only thing I can think of is if your weights and measures are off – if your flour weighed less than 8-12 oz total and/or your water was more than 8fl oz it would cause the recipe to fail. Otherwise, it should work perfectly.
Normally people have problems with packing too much flour into a cup rather than too little, but this might be the cause of your trouble.
Wish I could provide more guidance!
Carmahal, I am going to take a stab at your problem, if you did not use the flour mix, or A FLOUR Mix with Xanthan Gum, you will have soup. I made this recipe, used my own blend and because I was “following” what I was reading and did not see the xanthan, I almost forgot to add it. Try it again, and use 1 teaspoon of Xanthan for every cup of flour. If you like a tighter crumb,use a little more. I used 3 tsp, and it is just a bit too much. The 3 tsp made a small gumline at the bottom, so I think if I used just a little less, it would be perfect.
HI, Marianne!
Thanks for helping out with Carmahal – since this recipe calls for better batter it would assume xanthan gum is already included and that the mix is formulated to be cup for cup – as you know from experience, using homemade mixes people’s mileage may vary and the result will largely depend on how good your own mix is and, lol, if you remember to add xanthan gum.
This sounds delicious. Will it work out if I use rice milk instead of cow or goat milk? Also, can I use coconut oil rather than butter? I sure hope one day I can add dairy back to my diet. Thanks for the recipes!
You can use rice milk in this and coconut oil as well – sometimes those substitutions won’t work, but they will for this recipe!!