gluten-free, dairy-free, egg-free, vegan, soy-free, cane sugar-free
I am not one to be visited by the green-eyed monster very often, but when the object-of-eyeing happens to be bread, well, she might as well move in.
Oh, and I know you perked up the moment your eyes reached the word “bread.” I’m not talking about any ole’ bread. I am speaking specifically about Great Harvest bread. I admit I’ve never tasted it before, so maybe my jealousy is ungrounded. However, my gut convinces me otherwise. The gorgeous photos I’ve seen of this bread stamped throughout the blogs I frequent assure me I have very good reason to be jealous, in fact. Kath eats this bread so often that I positively melt with covetousness when I read her posts. And it doesn’t help that she usually uses the word “doughy” to describe it either.
But enough is enough.
I am making my own fortune. My own bread. Same thing? I sure think so. No, I know so. How?
All I can say is that there will be no more coveting from now on.
This bread is phenomenal spread with peanut butter and sliced banana or as Heather gobbles it: with goat cheese, avocado, and sweet potato (or Kabocha! My personal favorite).
Cinnamon Raisin Walnut Bread
1 3/4 cups warm water (100-110˚)
1 tsp coconut sugar or agave nectar
1 package active dry yeast (2 1/4 tsp)
3 Tbsp honey (or maple syrup to make vegan)
2 Tbsp extra virgin olive oil
1 Tbsp apple cider vinegar
1/2 cup tapioca flour/starch
1/2 cup potato starch
1/4 cup brown rice flour
3/4 cup sorghum flour
3/4 cup millet flour
1/4 cup teff flour
1 1/2 tsp xanthan gum
1 1/2 tsp salt
1/2 tsp baking soda
1 cup raisins (I use jumbo chilean flame raisins – bigger is better, in this case!)
2/3 cup chopped walnuts
1 Tbsp cinnamon
1) Proof your yeast. Mix the warm water, teaspoon of palm sugar/agave, and yeast in a small mixing bowl. Cover the top with plastic wrap and set aside to allow the yeast to grow.
2) Meanwhile, mix flours, starches, xanthan gum, salt, baking soda, and cinnamon in a large mixing bowl.
3) Once yeast has formed a layer of foam, add the remaining wet ingredients: oil, vinegar, honey/maple syrup. (If the yeast has not formed a layer of foam, it is inactive because the water was either too cold to activate it or too hot and killed it. If this happens, start over with a new package of yeast!) Mix well!
4) Add wet ingredients to dry ingredients gradually, mixing continuously with a fork or whisk to get rid of lumps. Hand stir just until well combined.
5) Stir in walnuts and raisins.
6) Transfer dough into an 8 x 4″ loaf pan. (Or bread machine, and follow bread machine instructions from here on out!)
7) Fill a 9 x 13″ baking dish with a few inches of very hot water. Place loaf pan inside this baking dish and cover the entire thing with a thin kitchen hand towel. Place in the oven (DO NOT TURN OVEN ON) or microwave or other warm place, and allow the dough to rise for 40-60 minutes.
8) Remove towel and larger baking dish from loaf pan and place bread back in the oven, setting the temperature to 375˚. Allow the oven to reach this temperature with the bread inside. Bake for 40 minutes.
9) After 40 minutes, remove bread from loaf pan, place on cookie sheet lined with parchment paper, put back in oven. Bake for an additional 15 minutes to allow the bread to become crustier on all sides. The bread is done when you tap it and it sounds hollow.
10) Protect from jealous onlookers and hoard all for yourself.
11) Okay, maybe not that last part. How about… Be nice and share…? :)