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.
Maple White Bread
Summary: A lovely white sandwich bread with a hint of maple.
- Makes two large (9×5) loaves. This may strain your Kitchen Aid mixer, as it’s a lot of flour. I suggest mixing the early stages in the mixer then knead by hand, or knead all by hand. You can also 1/2 the recipe, if you prefer and make only 1 loaf entirely in the mixer.
- 2 cups milk
- 1/2 cup maple syrup
- 1/2 cup unsalted butter
- 2 teaspoon salt
- 1 package active dry or instant yeast (2 1/4 tsp)
- 2 teaspoon sugar or maple sugar (to proof active dry yeast)
- 2 eggs, beaten
- 7 cups (approximately) unbleached all-purpose flour (can substitute 2 cups whole wheat flour)
- Place milk, maple syrup, butter and salt in a saucepan and scald. Allow to cool to lukewarm.
- If using active dry yeast, dissolve yeast in 1/2 cup of warm water along with the 2 tsp. sugar. Set aside for five minutes until the mixture becomes frothy. For instant yeast, simply add the yeast with the milk.
- Transfer the milk mixture to a large bowl, stir in the yeast mixture or instant yeast and then stir in the eggs.
- Stir in four 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 two greased 9-by-5-by-3-inch baking pans.
- Cover and set in a warm place to rise until doubled, about 45 minutes.
- Preheat oven to 350° F. 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.
Prep time: 15 min
Cook time: 30 min
Total time: 2 hours 45 min
Number of servings (yield): 2