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
2½ cups gluten free flour blend + ½ t. extra xanthan gum (or use regular wheat flour and no xanthan gum if not doing gluten free)
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.
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 or 2 hour 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.
Makes: One loaf.
