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Saturday, May 27, 2017

Cinnamon Raisin Bread







This whole-wheat bread loaf studded with raisins tastes good plain or with a little light butter or margarine spread on it. It’s also wonderful toasted for breakfast, when the gentle aroma of warm cinnamon makes a soothing start to the day.

5 cups (1.25 L) whole-wheat flour [625 g]
1 1/2 tsp (7 mL) salt
2 tsp (10 mL) ground cinnamon
1 package instant dry yeast
2/3 cup (150 mL) raisins
3 tbsp (45 mL) sugar
3 tbsp (45 mL) unsalted butter
1 cup (250 mL) skim milk,
plus 1 tbsp (15 mL) to glaze
1 egg, lightly beaten

Instant dry yeast can be combined with the dry ingredients and added directly into a bread recipe to avoid having to dissolve the yeast in warm milk or water and let it stand for 5 minutes prior to use.
• When cooking for a person with diabetes, use whole grains and complex carbohydrates whenever possible. Whole-wheat flour can be substituted for at least half the white flour in almost all recipes to increase the fibre, vitamin, and mineral content of a baked good.

Directions 
Lightly coat a 9-in. x 5-in. (2 L) loaf pan with cooking spray and flour. Sift the flour, salt and cinnamon into a large mixing bowl. Stir in the yeast, raisins and sugar, and make a well in the centre.
Gently heat the butter and milk in a small saucepan until the butter has melted and the mixture is just warm. Pour into the well in the dry ingredients and add the beaten egg. Mix together to make a soft dough.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape the dough into a loaf and place in the prepared pan. Cover with a clean towel or plastic wrap that has been coated with cooking spray and leave to rise in a warm place until doubled in size, about 1 hour.
Toward the end of the rising time, preheat the oven to 425°F (220°C). Uncover the loaf and brush with the milk to glaze. Bake until it sounds hollow when removed from the pan and tapped on the bottom, about 30 minutes. Cover the loaf with foil toward the end of the cooking time if the top is browning too much.
Turn out onto a wire rack and leave to cool. The bread can be kept, wrapped in foil, for 2 to 3 days.
Preparation time 20 minutes, plus 1 hour rising; cooking time 30 minutes

Makes 1 large loaf (cuts into 16 slices)

Variations:
• Cinnamon-raisin-walnut bread: Add 1/3 cup (75 mL) chopped walnuts to the flour mixture before adding the liquid ingredients.
• Any type of dried fruit can be substituted for the raisins. Try adding 2/3 cup (150 mL) dried cherries, cranberries, blueberries or chopped dried apricots in place of the raisins.
• Cinnamon-raisin rolls: instead of forming the dough into a loaf after the first rising, divide it into 2-oz (60 g) pieces. Shape each piece into a round ball and place on a baking sheet coated with cooking spray. Cover the dough with plastic wrap or a towel and allow to rise according to the recipe. Bake the rolls on the same sheet pan until they sound hollow.

Nutritional information 
Each serving (one slice) provides: calories 198, calories from fat 27, fat 3 g, saturated fat 1 g, cholesterol 19 mg, carbohydrate 38 g, fibre 6 g, sugars 8 g, protein 7 g.
Choices per serving: Carbohydrate 2, fat 1

Excerpted from Eat to Beat Diabetes, available now in the Best Health Store

http://www.besthealthmag.ca/eat-well/recipes/cinnamon-raisin-bread

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