Cinnamon Currant Toasting Bread
(makes one 1 1/2-pound or 720 g loaf or 18 slices)
| 1 | 1/2-Pound Loaf |
| 1 | cup (240 ml) + 2 tablespoons (30 ml) spring water at 75 to 80°F (23.9 to 26.7°C) |
| 3 | cups (420 g) white bread flour |
| 3 | tablespoons (27 g) dry buttermilk |
| 1/2 | teaspoon (2.5 ml) baking soda |
| 2 | tablespoons (24 g) granulated sugar |
| 1 1/2 | teaspoons (7.5 ml) salt |
| 2 | tablespoons (25 g) unsalted butter, at room temperature |
| 1 1/4 | teaspoons (6.25 ml) ground cinnamon |
| 2 | teaspoons (10 ml) rapid-rise yeast or 1 tablespoon (15 ml) active dry yeast |
| 1/2 | cup (92 g) dried currants |
- Put all ingredients except currants in the bread pan and assemble the bread machine according to manufacturer's instructions.
- Select regular, rapid, or delayed bake cycle and light crust setting.
- After the first beep or towards the end of the first knead, add the currants, following your bread machine's instructions for raisin bread. Bake and cool as directed.
| Per slice: | 105 calories (17% calories from fat), 3 g protein, 2 g total fat (1.1 g saturated fat), 18 g carbohydrates, 1 g dietary fiber, 227 mg sodium, 5 mg cholesterol |
| Diabetic exchanges: | 1 carbohydrate (bread/starch) |
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