-
Prep time
1 hour 15 minutes
-
Cook time
4 hours
-
makes
One 2-pound loaf
Author Notes
The shape of the machine-baked loaf may not be the usual domed round, but the texture and flavor are spot on. You can substitute different dried fruits for the golden raisins, just cut larger fruits, such as apricots and cherries, into raisin-size pieces so they won’t weigh down the dough. Some people prefer candied lemon peel to the orange peel; if you don’t have (or like) either, just omit the peel altogether. Make this a day or two ahead for a delicious, relaxing Christmas morning breakfast. —Margot Mustich
Continue After Advertisement
Ingredients
- For the sponge:
-
¾ cups
gluten-free flour (see note)
-
1 teaspoon
instant dry yeast
-
2 teaspoons
granulated sugar
-
1/2 cup
plus 2 tablespoons lukewarm water
- For the dough:
-
2
large eggs
-
2
large egg yolks
-
2 tablespoons
water
-
1 tablespoon
honey
-
6 tablespoons
unsalted butter, softened
-
1 teaspoon
pure vanilla extract
-
2 cups
gluten-free flour
-
2 tablespoons
nonfat powdered milk
-
1/4 cup
granulated sugar
-
1 teaspoon
fine sea salt
-
1 teaspoon
instant dry yeast
-
¾ to 1 cups
golden raisins (see step 3 below)
-
1/8 cup
candied orange peel, diced (optional)
Directions
-
Combine the ingredients for the sponge in a medium glass bowl until well mixed. Cover with plastic wrap and set aside for one hour.
-
Meanwhile, measure out the 2 cups of flour, powdered milk, sugar, and salt for the dough into another bowl and stir well. Set aside.
-
Pick over the raisins, separating any that are clumped together and removing any attached stems. If you are including the candied orange peel, use only ¾ cup raisins; if not, use a full cup.
-
After one hour, the sponge will have risen significantly. Now you can mix the dough in the machine.
-
Add the eggs, egg yolks, water, honey, vanilla, and all of the sponge to the pan in the bread machine. Cut the softened butter into 5 or 6 pieces and add it to the pan. Then add the reserved dry ingredients. Add the teaspoon of yeast last.
-
Set the machine to “Sweet” mode and “Medium” crust setting with a loaf size of 2 pounds. (Do not set it to "Gluten-Free." Start the cycle. Use a spatula to scrape unmixed flour into the dough until you don’t see any more dry bits on the bottom and in the corners. You may need to add another tablespoon of water or so to get a moist, dough-like consistency as opposed to a dense, tough paste.
-
When the machine completes the first mixing cycle, it will pause to let the dough rest. Add the raisins and candied orange peel now.
-
Once the machine has completed the second mixing cycle, use a plastic spatula coated with canola oil to even out the dough in the pan and smooth the top.
-
When the bread is completely baked, it will be tall and nicely browned. Carefully remove the pan from the machine, slide the loaf out of the pan, and let it cool completely on a wire rack before cutting.
Enjoy toasted with butter and honey, or use it for some super-delicious French toast.
-
Note: I have only tested this recipe using Pamela’s All-Purpose Artisan Blend + Whole Grain Gluten-Free Flour. All gluten-free flours are not created equal and may give varying results.
See what other Food52ers are saying.