Cinnamon Bread in the Bread Machine!

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.

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:   

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Mushroom-Spinach Quiche

The traditional fat laden and labor-intensive pie crust is replaced by a simple grated potato crust that is both quick and easy…and with far fewer calories. Yum!

½ pound Yukon Gold potatoes, shredded on the side of a cheese grater and drained in paper towels.

3 t. olive oil

Pinch of salt

Pinch of pepper

½ small onion, diced

8 ounce package of white mushrooms, sliced

5 ounce bag of baby spinach

4 slices of center cut bacon, fried, and chopped (optional)

3 large eggs

1 cup low fat milk

1 ounce low fat cheddar cheese or Parmesan, grated

Preheat oven to 400˚F.

Lightly oil an 8-9 inch pie plate (glass or ceramic preferred) with spray olive oil mist or about ¼ t. olive oil.

Toss the grated potatoes with 1 t. oil and a little salt and fresh ground pepper. Press the grated potatoes onto the pie pan and up the sides, evenly covering the pan to create a crust. (This is really slick…and so QUICK!) Bake until the edges are golden brown; about 20 minutes. Allow to cool slightly.

Reduce oven to 325˚F. Heat another teaspoon of oil in a skillet and sauté the onions for about 4 minutes over medium heat. Add another teaspoon of oil and the sliced mushrooms and cook until most of the liquid from the mushrooms evaporates, about 10 minutes. Fold in spinach with a little bit more salt and pepper and cook for about 30 seconds until the spinach wilts. Fold in the bacon if using. Set aside.

In separate bowl, whisk together the eggs, milk, and a little more salt and pepper. Gently place the spinach mushroom mixture in the pie shell. Top with the grated cheese. Slowly pour the egg mixture over the pie, being careful not to let it spill over.

Bake until set around the edges, but with center of pie still a bit wobbly; about 20 minutes or so. Allow to come to room temperature if desired or serve warm.

Makes: 8 servings.

For more recipes, check out my cookbook: 

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-