Cinnamon Currant Toasting Bread
(makes one 1 1/2-pound or 720 g loaf or 18 slices)
|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)|