A good friend gave me a gluten free bread mix for Christmas, Bob’s Red Mill Cinnamon Raisin Yeast Bread. I haven’t done many mixes for bread so it was a new experience. I made it the other week, it turned out great. Very simple to create, not that much to add, water, two eggs and oil and beat it well, let it rise and bake the loaf. Mine went together in a few minutes and I poured it into my tall sided 8 ½ x 4 inch bread pan and smoothed the top with a wet spatula. I let it rise the maximum; one hour. Baked it and it rose nicely. Cooled and sliced…very tasty. This is not a sweet bread; rather low in sugar which can’t hurt and not overly cinnamoned, just enough. I froze most of it sliced so it won’t spoil. I like to toast it after defrosting (my toaster has a defrost setting) and butter the hot bread. It makes a very satisfying snack and goes well with breakfast choices like scrambled eggs or an omelet.
Warning, this is not a traditionally sweet cinnamon raisin bread: seriously lowered sugar so I was put off a bit at first bite but once I adjusted my expectations I was pretty darn happy with it. I think it would be awesome for a peanut butter and jelly sandwich. Maybe I will try that for lunch tomorrow.
If you can’t find it in your store (try Wegmans) you can shop for it on line: http://www.bobsredmill.com/shop/mixes.html