Gluten Free. One recipe makes four small raisin honey challettes. I like using this pan: The Kosher Cook KCBW0164 Deluxe Royal Chalets/Rolls Silicone Baking Pan
- 2 cups GF oat flour
- Â½ cup GF rice flour
- Â¼ cup GF potato starch
- Â¼ cup GF tapioca flour
- 2 tsp Xanthan gum
- 1 tsp cinnamon
- 1Â½ tsp salt
- 2Â¼ tsp dry yeast or 1 envelope
- Â¼ cup raisins
- Â½ cup boiling water
- Â¼ cup sunflower oil
- Â½ cup almond milk
- 2 large eggs
- 2 Tbsp honey
- Â¼ cup boiling water
- 1 egg yolk
- 1 tsp water
- a drizzle of honey
I like to get everything measured and ready ahead of time, including preparing the bread trays and cookie sheet, before proofing the yeast. This is not necessary but it makes the process less hectic and keeps the yeast from sitting too long.
- Put Â¼ cup raisins in a measuring cup and add Â½ cup boiling water, then soak for 20 minutes or longer. Don’t drain yet.
- Measure the flours, Xanthan gum, cinnamon, salt, and dry yeast into a large electric mixer bowl.
- In a 2-cup measure, combine the oil, honey, almond milk and 2 eggs, and set aside.
- Heat the oven to 200Â°F. Then turn it off.
- Make the glaze in a small bowl by mixing the egg yolk with 1 tsp water and a drizzle of honey, cover and set aside until time to glaze. Keep at room temp. Save the egg white for tomorrow’s omelette.
- When the raisins have soaked enough, prepare the Â¼ cup boiling water, and strain the raisin water into the Â¼ cup water. This should work out to make the new water combination the right temp at this point (hot, but not too hot). Set the raisins aside.
- Using a flat beater on the mixer, turn it on low and add the hot water mixture, but not the raisins.
- Pour in the oil-egg-almond mixture, continuing to mix on low for a few seconds to combine.
- Turn up to medium and mix for 3 minutes.
- Add raisins and continue mixing for 9-10 seconds. Do not over-mix or the raisins will lose their form!
- Double check that you turned the oven off after it got warm.
- Cover the bowl with parchment paper and put it in the warm (but off!) oven for about 1 hour or until the dough has doubled in volume. If you’re short on time you can shorten this rising, or even eliminate it altogether.
- With a rubber spatula, stir the dough down and then spoon into the lightly greased challettes pan, half filling each mold.
- Cover, return to warm-but-still-off oven, and let rise again for another hour or so, until the dough has doubled.
- Carefully remove from oven and preheat oven to 375Â°F. Use the parchment paper to line a cookie sheet, which you will use soon.
- For stage one, bake uncovered at 375Â°F for 22 minutes.
- Remove pans from oven and invert half-baked loaves onto the lined cookie sheet.
- Lightly glaze loaves with the egg yolk honey mixture and return to oven.
- Bake uncovered at 375Â°F for 20 minutes or until golden brown.
- Move to wire rack to cool.
Shana tova u’metukah!
10/15/17 Recipe modified slightly. I edited a few instructions, and changed the hot water handling.