Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light January 1998

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Recipe Summary test

Yield:
16 servings (serving size: 1 (1 1/2-ounce) slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly spoon 1 cup bread flour and whole-wheat flour into dry measuring cups; level with a knife.

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  • Combine with sponge and next 4 ingredients (sponge through salt) in a food processor; process until dough forms a ball. Process dough 1 additional minute. Turn dough out onto a lightly floured surface, and knead in currants, 2 tablespoons bread flour, and rosemary. Shape into a 9-inch round loaf, and place loaf on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

  • Preheat oven to 375°.

  • Uncover loaf, and make a tic-tac-toe slash 1/4-inch deep across top of loaf using a sharp knife. Bake at 375° for 40 minutes or until loaf sounds hollow when tapped. Remove from pan, and cool on a wire rack.

Nutrition Facts

115 calories; calories from fat 5%; fat 0.7g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.2g; protein 4g; carbohydrates 23.4g; fiber 1.9g; iron 1.5mg; sodium 221mg; calcium 13mg.
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