Cinnamon Currant Bread
User Reviews
5.0
3 reviews
Excellent
Cinnamon Currant Bread
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Spiced and fragrant, this Cinnamon Currant Bread is just a little healthier made with half whole wheat flour!
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Ingredients
Bread Ingredients (For 2 loaves)
- 1/2 c butter
- 1 cups milk
- 1 cup water
- 1/2 c plus 1 T sugar
- 2 pkgs yeast or equivalent
- 3 c wheat flour
- 3 c all purpose flour approximate
- 1 1/2 c currants soaked for 1 hour in rum substitute raisins if currants are not available, water if you must
Filling
- 1 egg beaten with 1 T water
- 1/2 c sugar mixed with 1 T cinnamon
Instructions
- Melt butter. Add milk & water to pan and heat to approximately 110 degrees. Add 1 T sugar and yeast and stir to dissolve. Let rest until bubbly, about 5-10 minutes.
- Blend liquid with whole wheat flour and 1/2 cup sugar until well mixed.
- Stir in currants, then add the all purpose flour a little at a time until the dough is soft and just a little sticky. Knead on floured surface, adding flour as needed, until dough “pushes back.”
- Place dough in large bowl, spray dough with oil, and cover with a damp towel. Let rise in a warm place until doubled, about an hour (time will vary with temperature).
- Punch down dough and divide into two pieces.
- Roll (or pat) out half of the dough into a 6 x 20 inch rectangle. Brush with egg wash and sprinkle with half of the sugar cinnamon mixture.
- Roll up loaf and pinch sides and seam together to close. Place in greased loaf pan with seam side down.
- Repeat with the remaining the dough for 2nd loaf.
- Let rise in pans until a bit less than doubled (should be rounding above the top of the pans), about 30 minutes.
- Bake at 350 about 40-45 minutes. Check periodically and tent with aluminum foil if loaves are browning too much. Fully cooked loaves will sound hollow when tapped, or you can test for an internal temperature of 190 using an instant read thermometer.
- Remove from pan and cool on wire rack.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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