We are Vermont maple syrup producers.
In any recipe calling for honey I have always subsituted an equal amount
of maple syrup. When used as a subsitute for sugar in cooking, use 3/4 cup
maple syrup to replace 1 cup sugar. For baking, use 3/4 cup maple syrup
for each cup of sugar, but reduce the liquid specified in the recipe by
about 3 tablespoons for every cup of syrup subsituted.
SHREDDED WHEAT BREAD
2 shredded wheat biscuits
2 tbsp butter
1/2 tsp salt
1/3 cup honey or maple syrup
1 pkg yeast proofed in 1/4 cup water
5 1/2 - 6 cups flour
Cover all ingredients except last two with 2 cups boiling water. Let cool.
Add the proofed yeast. Work in flour. Knead, let rise until doubled,
punch down and form.
Makes 2 loaves
Bake 400 F oven, 30 minutes