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1
Combine the rice milk and lemon juice and set aside to sour into buttermilk for 30 minutes.
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2
Combine the warm water, molasses, and yeast in the bowl of a stand mixer fitted with the paddle attachment (not bread hook).
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3
Use a wooden spoon or whisk to mix well.
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4
Make sure the yeast is completely dissolved.
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5
Add 3 tablespoons of the shortening to the soured rice milk, and heat until the shortening melts.
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6
Let come to 110 to 115F, then add to the yeast mixture, stirring well to combine.
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7
Whisk together the flour mix, xanthan gum, salt, and baking soda.
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8
Stir in the raisins.
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9
Add the flour mixture to the liquid mixture in two batches, mixing well on medium speed for about 1 minute, or until the dough is fully combined.
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10
Grease a 9 by 5-inch loaf pan liberally with vegetable shortening.
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11
Use a rubber spatula to turn the dough out onto a well-floured board, flour your hands well, and pat the dough into a disk 7 inches in diameter and 1 1/2 inches thick.
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12
Flip, and then pat into a rectangle about 11 inches long and 1 1/2 inches thick.
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13
Roll up, starting from the longer edge, and seal the seam tightly, pressing down lightly to press out any trapped air pockets.
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14
Make sure the seam is on the bottom.
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15
Tuck both ends of the loaf under (against the seam), so the dough will fit in the loaf pan.
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16
The dough will be soft and sticky, but dont worry, its supposed to be.
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17
Transfer to the loaf pan.
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18
Melt the remaining 1 tablespoon shortening (about 30 seconds in the microwave should do it) and use a pastry brush to coat the top of the loaf.
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19
Cover with a folded clean dish towel or cloth napkin.
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20
Place the loaf pan in a dishpan and pour hot water to come two-thirds up the sides of the loaf (or just fill your kitchen sink basin).
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21
Be sure to fold your cloth so its not dragging in the water.
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22
Let the loaf rise for 1 hour.
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23
I generally replace the hot water with new hot water after the fi rst 30 minutes.
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24
Check it periodically to make sure its still quite warm.
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25
After the dough has risen for 1 hour and has about doubled in size, place the loaf in a cold oven.
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26
Set the temperature to 400F and bake for 20 minutes.
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27
Reduce the temperature to 325F and bake for 40 minutes longer, or until the loaf is deeply browned on top.
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28
Transfer to a cooling rack, turn out of the pan, and let cool (if you can wait that long .
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29
.
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30
.
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31
I cant with this one!
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32
).
