Cinnamon – Currant Raisins Bread Recipe

 

AuthorSteve Nubie
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This is a great breakfast bread that’s actually a cake or batter bread. That means you won’t end up with a dough ball but a blended batter-like consistency. It’s easy to make in the bread machine and tastes wonderful buttered. Also, because this is a batter-bread recipe you can add the currants at the beginning of the cycle. Batter breads are much gentler with fruits and nuts.

INGREDIENTS:
 1 cup Buttermilk
 1 cup Sugar
 1.50 tsp Ground cinnamon (blend with the 1 cup sugar)
 1 tsp Baking soda
 0.50 tsp Salt
 1 Egg
 0.25 cup Canola oil
 2 cups All-purpose flour
 0.25 cup Currant raisins
DIRECTIONS:
1

Put all of the ingredients into the bread pan in the order indicated in the recipe.

2

Select the cake bread setting. This setting does not have a rising cycle due to the fact baking soda takes the place of yeast.

3

You can top the batter with extra raisins if you like.

4

Select 1.5-pound loaf and medium crust setting.

5

When done let the loaf rest for 10 minutes.

Ingredients

INGREDIENTS:
 1 cup Buttermilk
 1 cup Sugar
 1.50 tsp Ground cinnamon (blend with the 1 cup sugar)
 1 tsp Baking soda
 0.50 tsp Salt
 1 Egg
 0.25 cup Canola oil
 2 cups All-purpose flour
 0.25 cup Currant raisins

Directions

DIRECTIONS:
1

Put all of the ingredients into the bread pan in the order indicated in the recipe.

2

Select the cake bread setting. This setting does not have a rising cycle due to the fact baking soda takes the place of yeast.

3

You can top the batter with extra raisins if you like.

4

Select 1.5-pound loaf and medium crust setting.

5

When done let the loaf rest for 10 minutes.

Cinnamon – Currant Raisins Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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