Home Bread-Bakers v101.n012.28
[Advanced]

maple bread

rls-1850@juno.com
Mon, 5 Mar 2001 09:47:57 -0600
v101.n012.28
Mike, you asked for a recipe calling for maple syrup.  This one is from 
Bread Winners by Mel London (Rodale press, 1979).

		Maple Whole Grain Bread
		          (4 loaves)

1 quart buttermilk
1/4 pound (1/2 cup) butter
1/2 cup pure maple syrup
1 teaspoon salt (optional)
2 packages dry yeast
2 eggs
12 cups unbleached white flour (or 10 to 12 cups whole wheat flour)

Warm the liquid, butter, maple syrup, and salt in a large pot (five quarts 
or so) until the butter melts.  If you are going to add raisins or 
currants, put them in right away -- they plump up nicely.  Remove from 
stove and cool to lukewarm.

Sprinkle the yeast over the surface of the liquid and let it get used to 
its new environment for a few minutes.  Then, using a large wooden spoon, 
stir it in gently.

Beat eggs thoroughly in a separate bowl.  Then add a cupful of flour to the 
liquid and yeast and stir it in before adding the eggs.  Mix thoroughly.

Stir in the flour, a cup or two at a time, until the dough is thick and 
very sticky.  When your arm won't stir it any longer, it's time to knead.

Flour your hands and turn the mixture out onto a floured surface.  Keep 
working extra flour into the dough until you feel the firmness and the 
dough stops sticking to the board and to your hands.  When the dough is 
smooth and firm and elastic (about 10 minutes later) and it springs back 
when you apply pressure, place it in a greased bowl, turn to coat top, 
cover and let it rise for about one hour.

Punch down, knead for one or two minutes, and shape into loaves.  Place 
loaves in greased bread pans, cover again and let rise for about 45 minutes.

Bake in a preheated oven for approximately one hour.  Bread should sound 
hollow when tapped on the bottom.

Turn out onto racks and cool thoroughly before wrapping in foil or plastic.

[The recipe doesn't specify size of bread pans or temperature of oven.]