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Irish Raisin Bread




Source of Recipe


GFCFrecipes link archive by BL Olson


List of Ingredients




1 1/2 cups raisins
2 1/2 cups water
1/4 cup rice malt syrup (or more, to taste)
2 1/2 cups GF flour blend
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 egg
2 tablespoons oil

Recipe



1. Place the raisins and water in a medium saucepan and bring to a boil. Turn off heat and set aside to cool for one-half hour.

2. Strain the raisins and collect the liquid in a 2-cup meauring cup. You should have 1 1/2 cups liquid. If not, add more water to make 1 1/2 cups. Immediately add the rice malt syrup to the warm liquid and stir to dissolve.

3. Preheat the oven to 325 degrees F.

4. Prepare and flour a standard size loaf pan.

5. Measure the flour, salt, baking powder, and baking soda into a large mixing bowl (I used a stand mixer). Mix just to blend.

6. In another bowl, beat the egg with the oil, then add the raisin liquid and mix until well incorporated.

7. Add the raisin liquid to the dry ingredients and stir just until blended. Scrape down the sides of the bowl as needed.

8. Add the raisins and mix in.

9. Pour the batter into the prepared loaf pan.

10. Bake for 1 hour. Bake for the entire time, regardless of how the bread looks (I tested it with a skewer at one hour and it tested "done" but wasn't fully cooked so you may have to tent it and cook and extra 15 minutes).

11. Remove from the oven and allow to cool in the pan.

12. Serve slices warm.

Makes 16 half-inch slices