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Cinnamon-Currant Bread

Serves: Makes 1 loaf

Ingredients:

  • 1 recipe Rich Breakfast Dough
  • 1 large egg, lightly beaten
  • ½ cup (4 ounces) firmly packed light brown sugar
  • 2 teaspoons ground cinnamon
  • ½ cup (2¾ ounces) currants




Procedures:

    Roll the dough: Turn the dough onto a work surface dusted with flour. Press down firmly to expel some of the air bubbles, but don't knead the dough. Dust with flour and roll into a 12 by 15-inch rectangle. Position the dough so that one of the long sides is parallel to the edge of your work surface. Brush any flour from the surface and underside of the dough.

    Fill the dough: Brush the dough evenly with a thin film of beaten egg, leaving a 1-inch border along the long edge of the dough opposite you. In the small bowl, mix the brown sugar and cinnamon. Sprinkle this mixture over the egg glaze, then spread it with your fingers into an even layer. Scatter the currants evenly over the top.

    Shape the loaf: Beginning with the long edge closest to you, roll the dough into a tight cylinder, gently tucking and tightening as you roll. Wet your fingers and rub a thin film of water along the empty border. Finish rolling the dough onto the border. Roll the dough backwards so that the seam is facing upward and pinch all along it to seal the dough. Use the chef's knife to slice the cylinder in half lengthwise, then crosswise into about 12 pieces. Generously butter the loaf plan and transfer the pieces to the pan. Try to arrange the bottom layer dough-side down to make it easier to remove the bread from the pan after baking and to prevent the sugar from burning on the bottom of the pan. Otherwise, just toss them in every which way. Level the top the best you can, but a rugged look is fine.

    Proof the dough (second rise) : Cover the pan loosely with plastic wrap or a damp lint-free cotton towel and allow to rise until the dough reaches about ¼ inch below the rim of the pan, 1 to 1½ hours (longer if the room is cold).

    Bake the bread: Preheat the oven to 350°F and position an oven rack in the center. Bake the loaf for 35 to 45 minutes, until an instant-read thermometer inserted into the center of the bread registers 190°F. Transfer to a rack and cool for 15 minutes, then turn the loaf out of the pan onto a piece of parchment paper to cool completely.

    This bread will keep for 4 days at room temperature, wrapped in plastic.


Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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