I love what my bread-maker can do for me.
I mean, it may be lacking in many places, but it still does the job.
When it feels like it, that is.
The bread-maker I use is about ten years old. And, poor thing, its age is starting to show. The problems started a few months ago when I plugged in the bread maker only to have it start beeping in a panicked way. Then the numbers went backwards.
This problem can be fixed, I found, by turning the bread-maker on and off several times. If this doesn’t work, a good hard bang on the lid will bring its attitude under control.
Then the problems continued. A couple weeks ago, the first digit went out. Basically, when the bread-maker had two hours and fifty five minutes left, it only said fifty five minutes. Very confusing.
Then the second digit went out. Now I only have a five to tell me that there were two hours and fifty-five minutes left. When I want to set a time for the bread to cook, I have to rely on my counting skills.
“Four hours and ten minutes, four hours and twenty minutes, four hours and thirty minutes…”
And after a long day, my counting skills aren’t always great.
So then I have to start over, turning off my grumbling bread-maker and turning it back on again.
And therefore, here’s another recipe made with the reliable old bread-maker.
And it’s good.
Wet Ingredients:
3 large eggs
½ cup oil
1 cup milk
½ cup water
Dry Ingredients:
2 ½ cups rice flour or gluten free oat flour
1 cup potato starch
¾ cup sugar
2 tablespoons yeast
3 1/2 teaspoons xanthan gum
1 teaspoon salt
2 teaspoons cinnamon
½ cup currants or raisins
Filling Ingredients
2 teaspoons cinnamon
½ cup sugar
½ cup currants or raisins
½ cup (1 stick) butter, grated
Combine all the wet ingredients into the bread-maker pan and stir with a rubber spatula. Set aside.
Combine all the dry ingredients into a clean metal bowl. Hand-whisk until blended. Pour into the wet ingredients and stir with the rubber spatula. The ingredients do not have to be very well incorporated because the bread-maker will stir them thoroughly.
Place in the bread-maker. Select the ‘basic’ cycle. Press ‘start’, and let the bread-maker run until the kneading cycle is over. Then remove the bread from the bread-maker.
Place wax paper on the counter and sprinkle cornstarch over this.
Grease a bread pan, preheat the oven to 350 degrees F, and mix together the Filling Ingredients.
Roll the bread out with a rolling pin, making sure it is no wider than your bread pan.
Sprinkle the rolled-out bread with the filling ingredients.
Roll the bread up.
Flip the greased bread pan over and push it down on top of the bread. Turn the bread and bread-pan over, using the wax paper.
Peel the wax paper off and place the bread in the oven. Place a pan beneath it in case some of the butter melts off.
Cook for forty-five minutes to an hour, until firm in the middle and brown on top. A knife inserted in the center should come out clean.
Wow, this bread looks great. I will make it soon…
Thanks for sharing the recipe.