Diabetes-Friendly Recipes

Cinnamon Currant Toasting Bread

(makes one 1 1/2-pound or 720 g loaf or 18 slices)

11/2-Pound Loaf
1cup (240 ml) + 2 tablespoons (30 ml) spring water at 75 to 80°F (23.9 to 26.7°C)
3cups (420 g) white bread flour
3tablespoons (27 g) dry buttermilk
1/2teaspoon (2.5 ml) baking soda
2tablespoons (24 g) granulated sugar
1 1/2teaspoons (7.5 ml) salt
2tablespoons (25 g) unsalted butter, at room temperature
1 1/4teaspoons (6.25 ml) ground cinnamon
2teaspoons (10 ml) rapid-rise yeast or 1 tablespoon (15 ml) active dry yeast
1/2cup (92 g) dried currants
  1. Put all ingredients except currants in the bread pan and assemble the bread machine according to manufacturer's instructions.
  2. Select regular, rapid, or delayed bake cycle and light crust setting.
  3. 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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