Vermont maple syrup bread

Cindy Rice

By
@Syndilou

Okay..HERE IT IS..I have been into the bread making mode as of late..I stumbled across this recipe in one if my many cookbooks, ( had forgotten all about this book) the idea of it being sweetened with only maple syrup intrigued me..so I decided to give it a go..I don't really think that this is for the novice baker..as I had a little trouble with it ..( as I stated in the directions..) .. But it is a bread that is def. well worth the effort..as you can see it was half gone in the first half hr right out of the oven..awesome bread.. I toasted a slice this evening ..WASNT DISAPPOINTED..!!..


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Makes 2 good sized loaves
Prep:
2 Hr 30 Min
Cook:
15 Min
Method:
Bake

Ingredients

2 pkg
dry yeast ( i use the fast acting instant dry yeast) which is 2 1/4 tsp.per packet)
1/2 c.
water(lukewarm)
1 1/2 c.
milk, scalded
1/2 c.
butter
1/2 c.
real maple syrup( vermont
2
eggs,beaten
10-12 c.
flour,sifted( i couldn't work 10 cups in)
2 tsp.
salt

Step-By-Step

1Okay.. I'm gonna write this out as is written..that said... Step1.Sprinkle yeast in the half cup of water, stir to dissolve and set aside.In a small saucepan scald the milk.Stir in the butter and let cool five (5) minutes.
2Pour contents of pan into a large mixing bowl.Stir in the maple syrup and beaten eggs.When mixture has cooled to room temperature( my note: if your maple syrup is cold from the fridge you will find that it is already room temperature..), stir in the dissolved yeast.
3Gradually stir in enough of the flour , (mixed with salt), to make a stiff dough.
4MY NOTE: start with about 5 cups of flour, mixed with the salt..I had a little trouble with this..as I put in too much flour, so ended up adding a 1/2 cup more of the maple syrup..I honestly think you won't need much more then that..Also I used the dough hooks on my stand mixer( not a heavy duty mixer either.. It was a workout for my poor mixer..lol) to mix in the flour..
5Next: place dough ball in a greased bowl, cover and set in a warm place to rise to double in bulk. Punch down and let rise again til double.Punch down, place on floured hard surface and knead 5-8 minutes.
6Divide into 2loaves, place in greased 9x5 inch bread pans and bake in preheated 375°F. Oven 20 minutes..
7MY NOTE: On AFTER I PLACED IN LOAF PANS, I let them rise again til about double..also I rolled the dough out into a rectangle, tolled dough up, pinched seem, and flattened ends and slightly tucked under..then placed into loaf pans..
8Also it says 20 min.mine was done in 15 min. When they came out of the oven I brushed butter over 1 loaf..
9ON ADDING THE FLOUR: start with about 5 cups and gradually add a little at a time to make sure you don't get too much flour..

About this Recipe

Main Ingredient: Flour
Regional Style: American
Dietary Needs: Wheat Free, Soy Free
Other Tags: For Kids, Heirloom