Ingredients
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250 ml lukewarm milk
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10 g dried yeast
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580 g Gluten Free Bread Flour Mix by Raduplus more for dusting
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70 g sugar
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1 tsp salt
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2 eggs
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80 g melted butter
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80 g raisins
Directions
Steps
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1
Done
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Pour in the lukewarm milk in a large bowl, then add the dried yeast and a tablespoon of sugar, followed by 2 tablespoons of flour, mixing everything in. Allow the mixture to rest for about 15 minutes. |
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2
Done
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Break in the eggs, add the rest of the sugar, raisins, salt and gradually incorporate the flour. Combine the mixture with a spatula and then add the melted butter. Knead the dough for about 5 minutes, until everything is incorporated. The dough should still be a little bit wet and sticky when you're done. Cover the bowl and let the dough rest in a warm place for 1 hour, or until doubled in size. |
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3
Done
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Turn out the dough on a lightly floured work surface and gently shape it up as an oval ball, that will look a bit flat. Cover it up in sifted flour, then allow it to rise again for another 30 minutes, covered. |
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4
Done
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Preheat the oven to 230 °C. Transfer the dough onto a tray lined with baking paper. Slice it horizontally and vertically using a bread lame or sharp knife and bake it for 10 minutes at 230 °C, then decrease the temperature to 200 °C and bake it for another 30-35 minutes, or until a toothpick inserted in the middle of the bread comes out clean. |
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5
Done
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Allow it to cool down and slice it vertically. Heat up before serving it with a bit of butter and fruity jam. |
