Maple White Bread
- Total Time
- 3 hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1 large loaf
- 1cup milk
- ¼cup maple syrup
- 4tablespoons sweet butter
- 1teaspoon salt
- 1package active dry yeast
- ¼cup warm water (about 110 degrees)
- 1teaspoon sugar
- 1egg beaten
- 4cups (approximately) unbleached all-purpose flour
Preparation
- Step 1
Place milk, maple syrup, butter and salt in a saucepan and scald. Allow to cool to lukewarm.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
Cover and set in a warm place to rise until doubled, about 45 minutes.
- Step 6
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.
Private Notes
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Cooking Notes
Annie
1.5 tsp instant yeast = 1 package active dry yeast
Marie Alsbergas
My brother taps his own trees so we use his syrup in most of our baking-yum! Using a cup of cooked, mashed sweet potato yields a golden bread, slightly sweet, with excellent rise and texture.
Kathy W.
Scratch that last note I just posted 1 packet of yeast is 1/4 oz (2 1/4 teaspoons) or 7 grams. Sorry. (Was looking at the total for a 3 packet set)
Ri
This bread is delectable and barely sweet, so don't be concerned. It has the best taste and texture for sandwiches. There is another review stating that kneading after the proof is not necessary. I tested this since the recipe yields 2 loaves and found that the loaf kneaded again was far superior compared to the one I just shaped and proofed. I implore people to follow the recipe, only making it sweeter if that's to your taste.
Mallory
Do you substitute 1 cup of flour for the sweet potato or add it to the recipe? I love this idea!
Marion
This recipe is simply fantastic; the result is a beautiful sandwich bread loaf. I sometimes make it with 1.5 cups whole wheat (mix that in first, then add remaining white flour to get consistency of dough that you need). When I do, I just add a 1/2 teaspoon extra yeast as I find this helps the "heavier" bread rise beautifully. Whether that's my imagination or not, the result is always lovely!
gme
Scald = heat to 170 degrees
cyrus
I made this today and it came out darker than the picture in only 40 mins rather than 45. But the texture and flavor are beautiful—the inside is so pillowy soft. I used bread flour (480g) and it worked fine. I kneaded the bread in the same bowl I mixed it in, just with some olive oil added to prevent sticking. I also then used this same bowl for proving. For the 2nd prove I covered it with a kitchen towel and put it in the fridge for 2.5 hours. Apparently a longer cold prove is better for flavor
Adrienne
This is the perfect sandwich bread recipe and the maple syrup just enhances flavor and doesn’t make things too sweet. I made it exactly as written and it came out wonderfully. The bread sat out for a couple hours before slicing, which it did to perfection. The amount of flour that got me to the perfect dough while kneading was 3 1/4 cups. It did yield a tremendous loaf so next time I may try to make two slightly smaller ones.
Shiya
I’ve made this recipe 5 times. It’s very important to use gold instant yeast to get a good rise since this is a very sweet dough. You’ll have good flavor regardless, but to get the airy fluffy texture, get the gold yeast.
MickyC
This was absolutely delicious. I've been making bread for a little over a year now and this may be my favorite sandwich type loaf that I've tried. The Maple Milk bread from Eric Kim is great, also Melissa Clark's 'Excellent White Bread', but this actually was dead simple and just a perfect loaf. I almost glossed over it, so glad I didn't ;)
Ri
This bread is delectable and barely sweet, so don't be concerned. It has the best taste and texture for sandwiches. There is another review stating that kneading after the proof is not necessary. I tested this since the recipe yields 2 loaves and found that the loaf kneaded again was far superior compared to the one I just shaped and proofed. I implore people to follow the recipe, only making it sweeter if that's to your taste.
Mary
I’ve made this before always with excellent results. However, I always pour the scalded milk mixture into the mixing bowl and let it cool before adding the yeast mixture because - wouldn’t the scalded milk kill the yeast? Or have others had good results just adding the yeast to the (really really hot) milk mixture?
charlotte
"cool to lukewarm," per the directions, and there shouldn't be any difficulty
Alan
This tasted great! However, I would probably skip rolling it up next time and instead just shape it like an ordinary loaf. It’s possible I didn’t roll it up tightly enough (though I tried to), but the loaf split along the seams in the oven, which made it look a bit funny.
Marion
This recipe is simply fantastic; the result is a beautiful sandwich bread loaf. I sometimes make it with 1.5 cups whole wheat (mix that in first, then add remaining white flour to get consistency of dough that you need). When I do, I just add a 1/2 teaspoon extra yeast as I find this helps the "heavier" bread rise beautifully. Whether that's my imagination or not, the result is always lovely!
Jennie
Absolutely delicious, and it got an amazing rise. Maple flavor very subtle. A really beautiful bread. I'm sorry I didn't make 2!
Janise
Delicious
Jonathan
Tremendous and simple just as instructed. We use 1.5X the maple syrup and salt for a somewhat sweet bread
Katiemcraepdx
Delicious, my first ever loaf of bread, too. Definitely agree on the 40 minute cooking time.
Andi
Fantastic! Light and fluffy and not too sweet. (The maple-ness of the maple syrup only comes through as a linger aftertaste.) I ended up using around 3.5 cups of flour and baking for around 40 minutes. The dough was a real pleasure to work with. Exactly what I imagined "hand kneading" to be like.
TI
This was a simple and delicious bread for a first time bread maker. I love the flavor (although I might add a bit more salt next time). I will definitely make this again.
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