From the Anchor Yeast Kitchen
Raisin Bread
Prep 1 hr 30 mins
Baking Time
25–30 mins
Total 2 hr
Makes 1 Raisin Bread
easy
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By
Anchor Yeast Kitchen
This Gluten Free Raisin bread recipe is fruity, simple and delicious.
New to baking with yeast? Start with Dough Fundamentals in Learn.
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Ingredients
500
g
Almond Flour
( 4 x 250 ml / 4 cups )
5
ml
Salt
( 1 tsp )
60
ml
Sugar
( 4 tbsp )
60
g
Margarine
( 4 tbsp )
10
g
Anchor Instant Yeast
( 1 packet )
1
Large egg, beaten
125
ml
Lukewarm water
( ½ cup )
80
ml
Milk
( ⅓ cup )
75
g
Raisins
( 125 ml / ½ cup )
1
Beaten egg, to brush
Sugar, to sprinkle
Method
Mix the Almond Flour, salt and sugar together. Rub the margarine into the flour, with the fingertips. Add the Anchor Instant Yeast and mix.
Mix the beaten egg, lukewarm water and milk together and add to the flour mixture to form a soft dough. Knead the dough well until smooth and elastic.
Place the dough on a lightly floured surface, cover with greased plastic and rest for 15 minutes.
Knock the dough down and work the raisins into the dough until well distributed. Pat into a rectangle of 30 x 25 cm. The width of the dough must be the length of the bread pan.
Roll the dough up from one end to the other, seal the edge. Place the roll, sealed side down, into a greased 1,5-litre-bread pan.
Cover with greased plastic and allow to rise in a warm place for 35 - 40 minutes.
Bake in a preheated oven at 180 ºC / 375 ºF for 25 - 30 minutes.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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