The third recipe from The Modern Baker group baking from the book by the same name by Nick Malgieri, is Whole Wheat Currant Bread, on page 46. (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us).
This was a delicious bread, made with whole wheat flour (I used white whole wheat), buttermilk, and dried currants, along with the usual quick bread players. Again this week, I used my small loaf pan, a half recipe making 4 small mini loaves. I figure if I make smaller version of things, I can make more of a variety each week.
The bread was nice and moist with a delicious flavor. (I baked the little loaves for 22 minutes.) It was good on its own, but I also had a small bit with cream cheese on it and another small bit with sweet jalapeno jam on it, just to see. Oh, yeah, delicious. This bread can be versatile.
The bread was nice and moist with a delicious flavor. (I baked the little loaves for 22 minutes.) It was good on its own, but I also had a small bit with cream cheese on it and another small bit with sweet jalapeno jam on it, just to see. Oh, yeah, delicious. This bread can be versatile.
Next week: Date Walnut Bread, pages 47. If you would like to bake along or be a part of the Modern Baker group, you will find all that, plus a tab to link to the blogs posting the Quick Breads, with the blogroll here.