Ingredients
3½ cups Cup4Cup Multipurpose Flour - gluten free
1 package Red Star Dry Active Yeast - gluten free
1 cup Sun-Maid Raisins - gluten free
1 teaspoon Clabber Girl Baking Powder - gluten free
3 tablespoons olive oil
1 tablespoon orange zest
½ cup sugar
1 cup warm water (105 degrees to 115 degrees)
1 egg
milk
sugar for sprinkling
Instructions
<ol>
<li>Dissolve yeast in warm water in a large bowl. Let it sit for 3 minutes then stir in the sugar, oil, orange zest, egg, raisins, baking powder and the flour. Sprinkle flour on a work surface and knead the dough for about 8 minutes.</li>
<li>Place dough in a lightly oiled bowl, cover with plastic wrap and let it sit in a warm place for 1 hour.</li>
<li>Preheat oven to 350 degrees F.</li>
<li>Punch the dough and shape into round about 8 to 9 inch in diameter. Place on a greased cookie sheet. Brush the top with milk and sprinkle some sugar.</li>
<li>Bake for 30 to 35 minutes or until golden brown. Let cool on a wire rack. Ready!</li>
</ol>
