My easy bread machine sweet bread. Full of cinnamon flavor; a moist and tender loaf that is wonderful for breakfast or brunch.
1 cup water, warmed to 125-130˚
4 T. butter, room temperature
2 t. cider vinegar
2 large eggs, room temperature
½ cup granulated sugar
1 t. GF vanilla extract
½ cup cooked rice*, room temperature
2½ cups (light) GF flour blend + ½ t. extra xanthan gum
¼ cup milk powder
1 T. active dry yeast
1¼ t. salt
1 T. ground cinnamon
¾ cup raisins
½ cup nuts, chopped
Whisk liquid ingredients and sugar together in a medium-sized bowl. Fold in cooked rice.
In separate bowl, whisk together dry ingredients, ending with cinnamon.
Pour the liquid ingredients into your bread pan, followed by the dry ingredients. Set your bread machine to the Quick Bread /2 hour or Gluten Free cycle. Allow bread machine to mix the batter thoroughly for 3-5 minutes, by you assisting this process with a rubber spatula if necessary. Add the raisins and the nuts.
Now, before the oven begins heating up, pull the paddle out of the bread pan and smooth over the top of the dough. This will avoid the paddle sticking in this sweeter-than-usual loaf at the end of the baking time and will help maintain the integrity of the loaf.
Pastry Glaze:
1 cup GF powdered sugar
1 T. butter
1 T. GF vanilla or GF almond extract
Add milk to moisten.
Mix together and drizzle over pastry.
Mix together and drizzle over pastry.
Notes: *Japanese studies have shown that the addition of cooked rice in baking rice flour-based GF breads (adding 30% cooked rice to the total flour amount) helps to create a natural humectant or moisture-retaining quality to the bread.
This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. 
It is available at:
It is available at: 
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