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.
Put all of the ingredients into the bread pan in the order indicated in the recipe.
Select the cake bread setting. This setting does not have a rising cycle due to the fact baking soda takes the place of yeast.
You can top the batter with extra raisins if you like.
Select 1.5-pound loaf and medium crust setting.
When done let the loaf rest for 10 minutes.