In a large mixing bowl, add yeast. Mix together hot water and maple syrup, the temp to be 110-115 degrees. Pour over yeast and stir. Allow to rest 5-10 minutes or until foamy.
To the yeast mixture add egg, oil, salt, wheat flour and 1 1/2 cups of the bread flour. Mix with dough hook until it has all come together. With mixer running, slowly add more bread flour, 1/4 c at a time, until the dough pulls from sides and forms a ball. You may not need all the flour, I only needed 1 c more. It will be soft and slightly sticky. Continue to mix with dough hook for 5 minutes. Place dough into a greased bowl, flipping over to coat both sides. Cover with plastic wrap then a towel and let rise in warm place until doubled in size. This only took 1/2 an hour for me. But could easily take up to an hour.
Turn dough out onto lightly floured surface, give a gentle knead, cut in half, shape into loaves and place in greased 4x8 pans. Cover with plastic wrap and allow to rise until doubled in size again. This only took 15 minutes for mine. But could take up to 40.
While bread is rising preheat oven to 350.
I set my pans on an air bake pan, then bake for 30-35 minutes or until internal temp reaches 165.
Remove from oven. Allow to rest in pans 5 minutes. Remove from pans to a cooling rack to cool completely. If desired, you can brush loaves with melted butter.
Store in plastic bags and can be frozen for up to 2 months.
You can make buns from this too! super easy! super good! But the internal temp should be approx 190 with a bun.
It is not typical for bread to rise this fast...this recipe does happen to use more yeast then normal. But it will also depend on what kind you use as well.