Diabetic Recipes

Cinnamon Currant Toasting Bread

(makes one 1 1/2-pound or 720 g loaf or 18 slices)

1	1/2-Pound Loaf

1	cup (240 ml) + 2 tablespoons (30 ml) spring water at 75 to 80°F (23.9 to 26.7°C)

3	cups (420 g) white bread flour

3	tablespoons (27 g) dry buttermilk

1/2	teaspoon (2.5 ml) baking soda

2	tablespoons (24 g) granulated sugar

1 1/2

teaspoons (7.5 ml) salt

2	tablespoons (25 g) unsalted butter, at room temperature

1 1/4

teaspoons (6.25 ml) ground cinnamon

2	teaspoons (10 ml) rapid-rise yeast or 1 tablespoon (15 ml) active dry yeast

1/2	cup (92 g) dried currants

Put all ingredients except currants in the bread pan and assemble the bread machine according to manufacturer's instructions.
Select regular, rapid, or delayed bake cycle and light crust setting.
After the first beep or towards the end of the first knead, add the currants, following your bread machine's instructions for raisin bread. Bake and cool as directed.

Per slice:	105 calories (17% calories from fat), 3 g protein, 2 g total fat (1.1 g saturated fat), 18 g carbohydrates, 1 g dietary fiber, 227 mg sodium, 5 mg cholesterol
Diabetic exchanges:	1 carbohydrate (bread/starch)

Diabetes is a serious disease requiring professional medical attention. The information and recipes on this site, although as accurate and timely as feasibly possible, should not be considered as medical advice, nor as a substitute for the same. All recipes and menus are provided with the implied understanding that directions for exchange sizes will be strictly adhered to, and that blood glucose levels can be affected by not following individualized dietary guidelines as directed by your physician and/or health-care-team.