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Festive Fruit Bread
Gluten-Free / Lacto-Free
During celebrations, when eating traditional, familiar foods is important, it’s a good idea to have safe alternatives. This special bread uses alternative flours, contains no milk products, is simple to make and can be enjoyed by those who need to avoid gluten and milk in their food. Makes 1 loaf.
| Makes 1 loaf. |
| Eggs, room temperature |
3 (3/4 cup) |
| Vegetable oil |
1 /4 cup |
| Water |
1-2/3 cups |
| White rice flour |
2 cups |
| Potato starch |
1 /2 cup |
| Tapioca flour |
1 /2 cup |
| Cornstarch |
1 /3 cup |
| Xanthan gum |
1 Tbsp. |
| Sugar |
3 Tbsp. |
| Salt |
1-1/2 tsp. |
| Nutmeg |
1 tsp. |
| RED STAR® Active Dry Yeast |
1 packet (1 /4 oz.) |
| Dried fruit, finely chopped |
1 package (6 or 7 oz.) |
Thoroughly blend dry ingredients except dried fruit pieces. Do this either in a bowl with a wire whisk or shake together in a gallon-sized, self-sealing bag. Heat water and oil to 120° to 130° F.
Bread Machine Method
Pour water and oil into baking pan; add eggs. Add dry ingredients to liquid ingredients.
Select the DOUGH cycle for mixing. After the mixing action begins, help any unmixed ingredients into the dough with a rubber spatula, keeping to edges and top of batter to prevent interference with the kneading blade. Press STOP when the mixing is complete. Fold in dried fruit pieces. Do not allow the dough to rise in the bread pan.
Mixer Method
Pour water and oil into mixing bowl; add eggs. With the mixer on low speed, gradually add dry ingredients to liquid ingredients until all dry ingredients are well blended. Beat on medium speed about 5 minutes. Fold in dried fruit pieces.
Rising and Baking
Pour dough into a lightly greased ring mold; allow to rise approximately 40 minutes to an hour. Bake at 375°F for 40 to 45 minutes; use a toothpick to test for doneness. Allow bread to set in pan for 10 minutes before inverting onto cooling rack. Cool completely before slicing. If desired, lightly dust with powdered sugar before slicing.
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