Monday 18 November 2013

Cinnamon Currant Bread

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Cinnamon Currant Bread.

 It is a yeast based bread and it tastes amazing! I know that when some people hear the words "homemade bread", they instantly think of it as being really difficult - I used to be like that but not anymore. Making bread at home does take time but it's not hard. The actual method is really simple and easy. I baked this a few days ago on a cold and cloudy day, and the smell and flavour of it brightened up my entire day. This bread reminded me of a cinnamon roll but in bread form!

 {Updated January 2016: I have now included how to make two smaller loaves of this bread as opposed to the original, one giant one!}

A Simple List of Ingredients:

1. Butter

2. Sugar
3. Yeast
4. Salt
5. An Egg
6. Water
7. Strong White Bread Flour
8. Instant Full Cream Milk Powder
9. Currants
10. Ground Cinnamon

Bismillah, let's bake!

First, to activate the yeast, I placed two tablespoons sugar into a bowl.

Then,  I added 2 and 1/4 teaspoons yeast. This is a 1 x 7 gram packet.

Next, I melted some butter in a saucepan, and then added three tablespoons of the melted butter to the yeast mixture.

Finally, I measured out 300 ml of warm water from the tap.

I then poured the warm water into the bowl, and mixed gently to combine. I left it for five minutes until bubbles had begun to appear. My yeast was now activated and had woken up!

While the yeast was activating, I took some strong white bread flour.

I made my bread in a Kitchen Aid standing mixer but you could make it by hand too. 
I placed 600 grams (1 pound + 5 ounces) Strong White Bread Flour into the mixer bowl.

Next, I took instant full cream milk powder.

To the flour, I added 35 grams ( 1 + 1/2 ounce) Instant Full Cream Milk Powder.

Along with 1 and 1/2 teaspoon Salt.

I cracked in 1 large Egg.

And, poured in the yeast mixture.

Using the dough hook on the mixer, I kneaded the dough for a few minutes and until it started to come together and become smooth.

Then, I placed the dough onto a well-floured surface.

I had to use extra flour because the dough was too sticky at first.

I kneaded the dough by hand for a few minutes, and then formed it into a smooth ball.

I brushed a bowl with a little vegetable oil, and then placed the dough in to it. I also brushed the top of the dough with a little oil too.

The bowl was then covered tightly with cling film. It was placed into a warm place to rise for about an hour and half or until the dough had doubled in size.

Once the dough had risen ..

.. I tipped it out onto a floured surface.

I rolled the dough into a rectangle which measured 10 inch wide and 20 inch long.

{Updated January 2016: This is to make one very large loaf - keep scrolling to see how I bake two loaves with this dough}

I then spread a few tablespoons of softened butter all over the dough.

Next, I took two tablespoons sugar.

And, the best part, I added two tablespoons ground cinnamon.

And mixed to combine.

I sprinkled the cinnamon and sugar mixture all over the buttered dough.

Next, I took a large handful of currants. You could use raisins if you wanted, or you could leave them out all together - but then it wouldn't be Cinnamon Currant Bread! There's nothing wrong with plain Cinnamon Bread though!

The currants were sprinkled equally all over the dough.

Next, I started from the side furthest from me, and began to roll the dough up like a Swiss Roll.

Once the dough had been rolled up ..

.. I placed it seam side down into a large loaf tin.

I loosely covered it with clingfilm, and left it to rise until the dough had begun to rise over the sides of the tin. I left mine overnight but yours could be done within an hour or so - just make sure to leave it in a warm place.

The next morning, my dough was perfect and had risen over the sides of the tin. I then gently brushed the top with a mixture of egg and milk. This was just one egg beaten with a splash of milk - often known as an egg wash.

Next, it was finally time for baking! I baked the bread in a preheated oven at Gas Mark 4 (350 degrees) for about 40 minutes.

Keep an eye on the bread while its baking - if it browns too quickly then cover loosely with a sheet of foil.

After baking for 40 minutes, I allowed my bread to cool completely in the tin (which was pure torture by the way, because the smell pervading my kitchen was amazing!) Then, I finally removed it from the tin and ...

.. cut myself a slice!

This was by the far the most satisfying part of this whole bread making process - cutting through it to reveal the cinnamon currant swirl running through each slice. The butter which had been spread on to the dough made the bread really moist as well - always a plus point!

Anyway, the bread tasted delicious - fresh, homemade and perfect for a special breakfast that cheered up even the dullest of Tuesday mornings.

Especially when toasted under the grill to warm through and then spread liberally with butter and served with hot coffee!

So, that was the story of the Cinnamon Currant Bread! I hope you enjoyed it and I really hope you give this recipe a try especially if you've never baked bread at home before - it's never too late to begin!

To make two smaller loaves instead of one big one, make the dough and let it rise.

Next, butter two loaf tins and divide the dough in half.

Roll each out into a rough rectangle.

And, fill with the softened butter, cinnamon, sugar (I used light brown) and currants (I used raisins).

Do the same with other half of the dough and then, place in loaf tins to rise. I left mine overnight.

 I baked them at 180C / Gas Mark 4 for around 35 minutes.

You're looking for the tops to be golden and the bottoms to sound hollow when tapped.

When baking two loaves, the swirl won't be as pronounced as with one, but that taste is just as good!


Cinnamon Currant Bread


For the Dough
·     2 tablespoons Sugar
·     2 and ¼ teaspoons Yeast (1 x 7g packet)
·     3 tablespoons Melted Butter
·     300 ml Warm Water
·     600 grams (1 pound + 5 ounces) Strong White Bread Flour
·     35 grams (1 + 1/2 ounce) Instant Full Cream Milk Powder
·     1 and 1/2 teaspoon Salt
·     1 large Egg

For the Filling
·     Few tablespoons Softened Butter
·     2 tablespoons Sugar
·     2 tablespoons Ground Cinnamon
·     Large handful of Dried Currants or Raisins


1.    First, to activate the yeast, place the sugar, melted butter, warm water and yeast into a small bowl and mix gently. Leave it for 5 minutes until bubbles appear.

2.  Into a mixer bowl, place the flour, milk powder, salt, egg and the yeast mixture. Using the dough hook, knead for a few minutes until it comes together and becomes smooth.

3.   Place the dough onto a well-floured surface. Knead by hand for a few minutes, and form into a ball.

4.  Place the dough into an oiled bowl, and brush a little oil onto the dough as well. Cover tightly with cling film, and leave to rise in a warm place for about 1 and ½ hours or until doubled in size.

5.  Once risen, place the dough onto a floured surface and roll into a rectangle measuring approx 10 inch wide and 20 inch long. {For instructions on how to make two smaller loaves, see the photo recipe above!}

6.  Spread the softened butter all over the dough. Mix the sugar and cinnamon together, and sprinkle it over the butter. Then, scatter on the currants.

7.  Start to roll the dough up like a Swiss roll, starting from the side furthest from you. Place it seam side down into a loaf tin. Loosely cover with cling film and leave to rise in a warm place until it comes over the sides.

8.  Once risen, brush with a mixture of egg and milk, bake in a preheated oven at Gas Mark 4 (350 degrees) for about 40 minutes until golden brown.

9.  Allow to cool completely before slicing and serving!

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