Fitch, Walter H.
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La Belle Cuisine - More
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"To cook is to
create. And to create well...is an act of integrity, and faith,"
Bran Bread with
Cinnamon and Currants
"Good bread is the most fundamentally
satisfying of all foods,
and good bread with fresh butter, the greatest of feasts."
~ James Beard
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Gilles Joelle Le Scanff Mayer
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Bread with Cinnamon and Currants
The Silver Palate Good Times Cookbook
By Julee Rosso & Sheila Lukins with Sarah Leah Chase,
1985, Workman Publishing
cup orange liqueur
cup dried currants
1/4 cups milk
cup (1 stick) unsalted butter
tablespoons pure maple syrup
cups unbleached all-purpose flour
cups unprocessed bran
cup quick-cooking oats
tablespoons brown sugar
tablespoons ground cinnamon
packages active dry yeast
1. Pour the liqueur over the currants in a small bowl. Let stand at least
1 hour or overnight.
the milk, 1 cup water, butter, and syrup in a small saucepan to 120
degrees F. All the butter need not be melted.
1 1/2 cups of the flour, bran, oats, brown sugar, cinnamon, salt and yeast
in a large mixer bowl. Gradually
stir in the warm milk mixture. Beat
with an electric mixer at medium speed for 2 minutes.
3 of the eggs and 1/2 cup flour and beat 2 more minutes. Stir in
the currants with the liqueur.
hand, stir in enough of the remaining flour to make a stiff dough. Knead on a lightly floured surface until smooth and elastic,
about 10 minutes.
the dough in a buttered large bowl and turn to coat with butter. Cover and let rise in a warm place until doubled in
bulk, about 1 hour.
the dough down and divide it in half.
Roll out each half into a
Starting at one short side, roll up each rectangle
into a loaf and
place in a buttered loaf pan. Cover and let rise in a warm
oven to 375 degrees F.
the remaining egg and 2 teaspoons water in a small bowl. Brush the top of each loaf with the egg wash. Sprinkle the tops with cinnamon sugar.
until crusty brown, about 45 minutes. Cool slightly and remove
from pans. Cool completely on wire racks.
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