Maple White Bread
- Total Time
- 3 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1cup milk
- ¼cup maple syrup
- 4tablespoons sweet butter
- 1teaspoon salt
- 1package active dry yeast
- ¼cup warm water (about 110 degrees)
- 1teaspoon sugar
- 1egg beaten
- 4cups (approximately) unbleached all-purpose flour
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Preparation
- Step 1
Place milk, maple syrup, butter and salt in a saucepan and scald. Allow to cool to lukewarm.
- Step 2
Dissolve yeast in warm water along with the sugar. Set aside for five minutes until the mixture becomes frothy. Transfer the milk mixture to a large bowl, stir in the yeast mixture and then stir in the egg.
- Step 3
Stir in two cups of the flour. Then add more flour about one-half cup at a time until a ball of dough forms. Turn the dough out onto a floured board and knead for about eight minutes until the dough is smooth and elastic, adding more flour as necessary to keep the dough from sticking. Place dough in an oiled bowl, turn the dough to oil on all sides, cover lightly and set aside to rise until doubled, about an hour.
- Step 4
Punch down dough, turn onto a lightly floured board and knead for another minute or so. Roll dough into a rectangle about nine by 12 inches, then roll tightly, jellyroll fashion, starting from the narrow side. Pinch the seam and ends closed. Fit the dough seam side down into a greased 9-by-5-by-3-inch baking pan.
- Step 5
Cover and set in a warm place to rise until doubled, about 45 minutes.
- Step 6
Heat oven to 350 degrees. Place bread in the oven and bake about 45 minutes, until well browned. Remove from pan and allow to cool freely on a rack before slicing.
Private Notes
Comments
1.5 tsp instant yeast = 1 package active dry yeast
My brother taps his own trees so we use his syrup in most of our baking-yum! Using a cup of cooked, mashed sweet potato yields a golden bread, slightly sweet, with excellent rise and texture.
This bread is delectable and barely sweet, so don't be concerned. It has the best taste and texture for sandwiches. There is another review stating that kneading after the proof is not necessary. I tested this since the recipe yields 2 loaves and found that the loaf kneaded again was far superior compared to the one I just shaped and proofed. I implore people to follow the recipe, only making it sweeter if that's to your taste.
The bread is very good. However, the cook time is too long. I baked this again and just for 35 minutes this time. It was SO much better and yielded a softer crumb. So keep your eye on that little bun in the oven.
This might be a silly question, but what is sweet butter? Do I just make my own by adding sugar to butter?
This is essentially a challah bread (butter milk egg). You get the maple flavor if you use a dark maple syrup. Won’t find that at the grocery store. I get mine from the sugar house a mile away from where I live in NH and then only at the end of the sugaring season. This will indeed make two 8-1/2” x 4-1/2” loaves. I don’t think it needs to be kneaded after the first rise. I just shape it and stick it in the pan to rise before baking. I make this regularly and never have any trouble. It’s delicious and great for sandwiches.
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