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Cinnamon – Currant Raisins Bread Recipe

Yields15 Servings

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. A few words about currants: Currants are actually a type of raisin that are made from dried, black, seedless grapes. They differ from traditional raisins which are made from red grapes. They were originally a product of Greece but now are grown around the world in climates that accommodate grapes. You can substitute any raisin if you can’t find currants, but currants have a flavor that’s both intense and unique from regular raisins that you might want to try.

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.

Nutrition Facts

Servings 15