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:

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

Directions Step-By-Step

1
Okay.. 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.
2
Pour 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.
3
Gradually stir in enough of the flour , (mixed with salt), to make a stiff dough.
4
MY 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..
5
Next: 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.
6
Divide into 2loaves, place in greased 9x5 inch bread pans and bake in preheated 375°F. Oven 20 minutes..
7
MY 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..
8
Also it says 20 min.mine was done in 15 min. When they came out of the oven I brushed butter over 1 loaf..
9
ON 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