Maple White Bread

bread header



I promised to post some of the backlog of breads we have enjoyed earlier this year and this is the first of them. This bread made use of some of the Spring bounty of maple syrup.

We loved this bread. The maple flavour is subtle when eaten plain, but really comes out when toasted, which makes this a great breakfast bread, in my opinion.

The original recipe was for one loaf (large loaf) but I tend to prefer to make two loaves when I’m baking (one to eat and one to freeze), so I have doubled the recipe. It makes a lot of dough though so be warned that your Kitchen Aid mixer may not be able to handle it. Feel free to half the recipe though if you prefer.

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