Gluten-Free Milk Bread with Raisins
Mantler Gluten-Free Flour
- 500g Mantler Gluten-Free Flour
- 350g milk, soya milk or water
- 70g sugar
- 75g butter
- 100g raisins
- 7g salt
- 40g yeast or 20g dry yeast
- 3 eggs + 1 egg to coat
- 16g vanilla sugar
- grated lemon zest
Recipe for 2 x 550g loaves
During preparation, all the ingredients should be at room temperature.
Lightly warm up the milk and butter and mix with all ingredients (except for raisins) into a dough for about 3 minutes in a stand mixer. Then leave it briefly to rest. Add the raisins at the end of the preparation.
Dough resting time 1: app. 10 minutes
Put the dough in greased baking tins, press with a spatula dipped in oil or make a long cut with a knife in the middle, coat with egg and leave to rest again.
Dough resting time 2: app. 45 minutes
After the dough resting time, sprinkle the milk bread with almonds or icing sugar and bake.
Baking time: app. 40 minutes in a preheated oven
Baking temperature: 180°C