Gluten-Free Raisin Bread

In a bowl, mix the bread mix, crumbled yeast, sugar, salt, oil, and water with an electric mixer equipped with hooks.

Mix for at least 7/8 minutes, until the dough is very sticky and smooth.

Use a spatula to form a ball in the center, cover with plastic wrap, and let rise at 28/30 degrees Celsius.

Let it rise for 30 minutes.

Meanwhile, soak the raisins in warm water.

After the time has passed, drain the raisins and add them to the dough, gently mixing from top to bottom.

Flour the work surface and turn the dough over, flouring the entire surface well.

Cut the dough into pieces of the same size and form smooth balls.

Place the rolls on a baking sheet lined with parchment paper, cover with plastic wrap and a cloth, and let rise for 40/45 minutes.

Remove from the oven and preheat it to 210°C in static mode.

Oil the surface of the rolls and bake for about 30 minutes or until golden brown.

Let cool and enjoy.