Cinnamon Roll Marble Bread
1/2 Cup GF Canola Oil
1 1/4 Cups Plain Greek Yogurt
5 Large Eggs Beaten (or 1 Cup Egg Whites)
1/2 Cup Sprite ( Or any Gluten Free Lemon Lime Carbonated Beverage)
2 1/2 Cups All-Purpose Gluten Free Flour (with xanthan gum already added, I used Better Batter)
2 Tablespoons Gluten Free Baking Powder ( I used Clabber Girl)
1 Cup Granulated Sugar
1 1/2 Tablespoons Active Dry Yeast
1 Teaspoon Baking Soda
1/2 Cup Melted Butter ( or 1 Stick)
1/2 Cup Granulated Sugar
2 Tablespoons additive free Ground Cinnamon
Mix together to dissolve Sugar
2 Cups Powdered Sugar
1/4 Cup water
Whisk together until smooth
Make sure the paddles are in place in your bread machine pan. Pour oil in first, ( just a little bread machine tip: Pour the oil on top of the paddles, that just helps the bread turn loose at the end of the baking cycle.) then add Yogurt. I like to add yogurt one spoon full at a time, spreading it out so that it will mix evenly. In separate bowl whisk together all dry ingredients for bread, including yeast. Then pour this flour mixture on top of oil and yogurt. Finish adding the liquid ingredients, the beaten eggs and sprite on top of flour mixture. Place the bread pan into machine and set for light crust on Gluten Free Cycle. Make the filling while bread is kneading so that butter will cool slightly. When the knead cycle is done, use a spoon to separate and make deep indentions into the dough then spoon cinnamon filling into indentions. I make 3 lines of indentions for the filling all the way down the length of the loaf. Close lid and let the bake cycle begin. When done remove pan from bread machine and let cool at least 20 minutes before removing bread from pan. When cool drizzle with glaze and serve! Enjoy!
If you don’t have a Gluten Free cycle on your machine, then set it to knead for 15 minutes, rise for 30 and bake for 1 hour. Remember to add your filling between the rise and bake cycle.
If you bake this in the oven, bake at 350* for 1 hour. This is a large loaf, my pan is a large 9X5 inch. If you have the short loaf pans, then you must add a foil or parchment paper collar around the top of your pan so that it doesn’t run over into your oven.