MAPLE WHITE BREAD
Slices of this white bread form the basis for tartine au sucre, an exquisitely simple rustic Québécois dessert.
Provided by Florence Fabricant
Categories breads, project, side dish
Time 3h
Yield 1 large loaf
Number Of Ingredients 9
Steps:
- Place milk, maple syrup, butter and salt in a saucepan and scald. Allow to cool to lukewarm.
- 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.
- 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.
- 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.
- Cover and set in a warm place to rise until doubled, about 45 minutes.
- 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.
MAPLE WHEAT BREAD
This is a fantastic bread recipe, soft and tasty. You can substitute the maple syrup with honey, and use regular whole wheat flour, I always use white whole wheat as it makes a softer loaf.
Provided by Gail Herbest
Categories Other Breads
Time 3h5m
Number Of Ingredients 10
Steps:
- 1. Dissolve yeast and sugar in 1/2 cup warm water
- 2. combine milk,1/4 cup of water, shortening,maple syrup, salt and wheat flour in a bowl. Mix in yeast mixture and let rest for 15 minutes
- 3. Add bread flour, and mix well until dough forms a ball.
- 4. turn out onto a lightly floured surface and knead for 10 minutes
- 5. Place dough into a well buttered bowl and turn to coat. Cover the bowl with plastic wrap and let rise 45 minutes or until almost doubled
- 6. Pinch dough down, divide in to two equal parts, pound out any bubbles. shape into 2 loaves and place into buttered 9x5 inch bread pans
- 7. cover loosely with plastic wrap butter tops of loaves and let rise in a warm area until doubled
- 8. Place a small ovenproof pan of water in the bottom shelf of the oven, preheat oven to 375 degrees
- 9. Bake for 25 to 35 minutes or until tops are dark golden brown.
MAPLE WHEAT BREAD
YUMMY, tender, chewy, hint of sweet, soft bread with a great crust!!! If you want a wheat bread that is REALLY YUMMY! Give this one a try!!! Not sure if this was in a newsletter or on pinterest or how I came upon it, but this is where it came from...Taste of Home I did change a couple minor things for my own liking.
Provided by Wendy Rusch
Categories Other Breads
Number Of Ingredients 8
Steps:
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
MAPLE OAT BREAD
"The first time I made this old-fashioned oat bread, my husband, two daughters and I ate the entire loaf! It's the best bread we've ever tasted," writes Michele Odstrcilek of Lemont, Illinois. Sweetened with a hint of maple syrup, the golden brown yeast bread will rise to any mealtime occasion.
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- Place oats in a blender or food processor, cover and process oats for 6-7 seconds or until coarsely chopped. Transfer to a small bowl; add boiling water. Let stand until mixture cools to 110°-115°. In a large bowl, dissolve yeast in 1/3 cup warm water; add syrup, oil, salt, oat mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Shape into a flattened 9-in. round loaf. Place in a greased 9-in. round baking dish. Cover and let rise until doubled, about 45 minutes. , Brush with egg white; sprinkle with oats. Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts :
MAPLE WHEAT BREAD FOR THE BREAD MACHINE
I recently bought a new bread machine, and this was one of the recipes included in the instruction booklet.I've made this particular recipe twice,once on the basic bread cycle and once just using the dough cycle and finishing up in the oven.I personally prefer using just the dough cycle,after baking in the oven the crust doesn't seem as hard as it did using the basic cycle.I've tried a few recipes from this site for wheat bread and they weren't exactly what I was looking for,but to me this one is just perfect.Prep time is an estimate depending on your particular machine. If you try this,please leave a review I would love to know what you think. For our Canadian Chefs, I have included the amount of The Canadian Bread flour in parenthesis.This recipe makes a 1.5 loaf. Submitted to Food.com ( a.k.a. ZAAR ) on November 8th.,2011
Provided by Chef shapeweaver
Categories Yeast Breads
Time 2h5m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 8
Steps:
- Add ingredients to bread machine as directed by your instruction manual.
- Set bread machine on basic bread cycle,and go on from there :).
- Or just use dough cycle,remove from machine,form into loaf and place in a greased loaf pan.
- Cover, and let rise in warm place for 1 hour.
- Bake for 35 to 40 minutes,at 350 degrees.
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- In a large bowl or the bowl of your stand mixer, combine all of the ingredients and stir just until the dough starts to leave the sides of the bowl. Let it rest for 20 to 30 minutes; this gives the flour a chance to absorb some of the liquid and the bran to soften, making the dough easier to knead. , If kneading by hand, transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it's smooth and supple. If kneading in a stand mixer, attach the dough hook and knead for 5 to 7 minutes at low speed, until the dough is soft and smooth. Adjust its consistency with additional flour or water, if necessary.
- Transfer the dough to a lightly greased bowl, cover it, and let it rise until puffy though not necessarily doubled in bulk, 1 to 2 hours., Gently deflate the dough, transfer it to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan and cover the pan loosely with lightly greased plastic wrap or a reusable cover. , Let the bread rise for 1 to 2 hours, or until the center has crowned about 1" above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
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