Cinnamon Raisin Swirl
11.25 oz (2.5 c.) Mary’s AP GF flour mix
2 Tbsp. sugar
1 Tbsp. xanthan gum
1 1/2 tsp. salt
3 eggs (6 oz)
1 1/2 Tbsp. oil
1 tsp. cider vinegar
1 tsp. vanilla
1 Tbsp. yeast
1 Tbsp. sugar
12 oz. (1.5 c.) water
1/4 c. sugar + 1 Tbsp. cinnamon (reserve 2 tsp
1.5 Tbsp. butter, melted (sub Earth Balance if dairy free)
1 c. raisins, soaked in hot water
1 egg
more melted butter
Add the yeast and 1 Tbsp of sugar to the water that is approximately 110 degrees F and stir gently. Set this aside and let it proof.
In large mixing bowl combine the flour, the remaining 2 Tbsp. of sugar, xanthan gum and salt. Mix thoroughly with a fork. In a separate bowl combine the eggs, oil, vinegar and vanilla and mix until the eggs are well beaten.
Add the proofed yeast and the egg mixture to the flour mixture and beat with a mixer for 3 – 4 minutes.
Tear off a section of parchment paper that is approximately 2 ft. long. Use a pen to draw two a 8″ x 17″rectangle on the paper to serve as a guide for spreading the dough. Grease the parchment paper with butter.
Scoop the dough onto the parchment paper and use wet hands to spread the dough over the rectangle. Keep the depth of the dough as even as possible. Drizzle the melted butter over the top of the dough and spread it out evenly with your hands or the back of a spoon. Mix together the 1/4 c. sugar and the cinnamon and sprinkle this evenly over the dough. Be sure to go all the way to the edges of the dough to that all of the bread slices will have cinnamon sugar. Then sprinkle the raisins evenly over the surface of the dough. Lift the short edge of the parchment paper that is close to you and start rolling the dough away from you, gathering the parchment paper in your hands as you go (Watch the video!!) Once the dough is rolled, carefully lift/dump it into a loaf pan that is lined with parchment paper.
Let the dough rise in a warm place until the dough reaches the top of the pan. Preheat your oven to 350 F while the bread rises. If you have a pizza stone, place it on the bottom rack of the oven so that you can place the loaf pan on the pizza stone when the dough is ready to be baked.
Before putting the bread in the oven, beat that last egg and brush the egg over the top of the bread and sprinkle the reserved cinnamon sugar on top of that. Bake the bread until it’s internal temperature is 200 – 210 degrees and the bread does not feel squishy when you press on the top. If it does feel squishy, then bake it for a few more minutes. After you take the bread out of the oven, remove it from the pan and drizzle more melted butter over the top.
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