How To Make Syrup Bread Recipes

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PURE MAPLE BREAD



Pure Maple Bread image

This recipe for pure maple syrup bread makes a tasty, quick bread for breakfast, brunch or an afternoon snack.

Provided by Carroll Pellegrinelli

Categories     Breakfast     Brunch     Snack     Dessert     Bread

Time 1h25m

Number Of Ingredients 8

1 cup milk
1/4 cup butter
1 cup maple syrup
2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
3/4 cup nuts (raw, chopped, and lightly toasted)

Steps:

  • Gather the ingredients.
  • Grease and flour a loaf baking pan.
  • Over medium-low heat, heat milk and butter in a small saucepan but do not let it boil. Once the butter is completely melted, stir in the pure maple syrup.
  • Take the hot mixture off of the heat.
  • Preheat oven to 325 F.
  • In a medium bowl, combine flour, baking powder, and salt with a wire whisk. Thoroughly mix dry ingredients well.
  • In a large bowl, pour in some milk. Quickly stir in the eggs. Add the remaining milk mixture and stir it until it is completely combined.
  • Add the flour mixture into the wet ingredients, then mix until well combined. Stir nuts into that mixture.
  • Place the batter into prepared pan and bake it for one hour.
  • Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack. Serve bread alone or with butter.
  • Enjoy.

Nutrition Facts : Calories 327 kcal, Carbohydrate 49 g, Cholesterol 51 mg, Fiber 2 g, Protein 7 g, SaturatedFat 4 g, Sodium 346 mg, Sugar 21 g, Fat 12 g, ServingSize 1 loaf (10 servings), UnsaturatedFat 0 g

SYRUP SWEET BREAD



Syrup Sweet Bread image

Provided by Amye

Number Of Ingredients 10

2 c. all-purpose flour
2 tsp. baking soda
¼ tsp. salt
½ c. granulated sugar
1 tsp. ground cinnamon
¾ c. syrup (sorghum or cane)
2 eggs
1 stick butter, melted
¾ c. buttermilk
1 tsp. vanilla extract

Steps:

  • Preheat oven to 350°. Grease a 10-inch cast iron skillet and set aside. (8 x 8 baking dish will work also.)
  • In a large bowl combine the flour, baking soda, salt, sugar and cinnamon, set aside.
  • In another bowl combine the syrup, eggs, melted butter, buttermilk and vanilla extract. Add the wet ingredients to the dry ingredients and stir to combine.
  • Pour into the prepared skillet. Bake for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and sprinkle with powdered sugar if desired.

BREAD WITH TAHINI AND SYRUP



Bread with Tahini and Syrup image

Provided by Food Network

Categories     dessert

Time 4h15m

Yield 8 squares

Number Of Ingredients 9

2 cups flour
1/4 teaspoon salt
4 tablespoons unsalted butter, softened
1/2 cup plus 1 tablespoon whole milk
1/3 cup tahini
2 tablespoons maple syrup
2 tablespoons unsalted butter, melted and cooled slightly
Melted butter
Maple syrup, warmed, for drizzling

Steps:

  • In a large bowl, combine flour, salt and butter. Mix lightly with your fingertips until dough forms pea-sized pieces. Stir in milk and lightly knead until dough forms a ball. Transfer dough to a buttered bowl, cover with plastic wrap, and let rest 1 hour.
  • On a lightly floured board, shape dough into a log and divide into 8 pieces. Roll each piece into a ball and place on the floured board under a slightly damp towel for 30 minutes.
  • Stir together the tahini, maple syrup and melted butter, and set aside.
  • Roll four of the dough balls into 7-inch rounds, and coat the surface of three of the rounds with a thin layer of the tahini mixture and stack them on top of each other. Place the fourth, uncoated round on top and press the edges together to seal the stack. Place a towel over the top and repeat process with remaining four dough balls. (You should have extra tahini mixture left over). Let them rest for 30 minutes.
  • Place one of the stacks on a lightly floured board, sprinkle with a little flour and gently roll into a larger 9-inch round, about 1/4-inch thick. Spread half of the remaining tahini mixture over the top, and roll up like a jelly roll. Use a sharp knife to cut into 4 pieces and place them under a towel. Repeat with remaining round. Let them rest for 15 minutes, then roll each piece of dough into a 6-inch square.
  • Heat a cast iron skillet or griddle over medium heat and brush lightly with the melted butter. Place one square of dough in the skillet and cook for about 1 minute, or until dough begins to bubble and turn light brown. Brush bread lightly with melted butter, flip and bake other side for 30 seconds to a minute, or until slightly crisp on the outside but still soft. Transfer bread to a plate, cover with foil to keep warm, and cook remaining bread.
  • Serve hot, drizzled with warm maple syrup.

BASIC HOMEMADE BREAD



Basic Homemade Bread image

If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread recipe bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. -Sandra Anderson, New York, New York

Provided by Taste of Home

Time 50m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 6

1 package (1/4 ounce) active dry yeast
3 tablespoons sugar plus 1/2 teaspoon sugar
2-1/4 cups warm water (110° to 115°)
1 tablespoon salt
6-1/4 to 6-3/4 cups bread flour
2 tablespoons canola oil

Steps:

  • In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

HOMEMADE SYRUP



Homemade Syrup image

Make and share this Homemade Syrup recipe from Food.com.

Provided by wildheart

Categories     Sauces

Time 17m

Yield 56 serving(s)

Number Of Ingredients 4

4 cups white sugar
1/2 cup brown sugar
2 cups water
2 teaspoons maple extract or 2 teaspoons flavoring

Steps:

  • Mix the water with the two sugars.
  • Simmer for 15 minutes.
  • Remove from heat, and stir in maple flavoring.
  • This may form crystals but can be reheated.
  • Does not need to be refrigerated.

Nutrition Facts : Calories 63.1, Sodium 0.9, Carbohydrate 16.3, Sugar 16.2

GINGERBREAD SIMPLE SYRUP



Gingerbread Simple Syrup image

A delicious gingerbread simple syrup that is great around the holidays. Use it on ice cream, pancakes, fruit, or in my Recipe #344812.

Provided by sjmeier

Categories     Beverages

Time 2h20m

Yield 8 oz

Number Of Ingredients 5

1 cup sugar
1 cup water
1/4 cup ginger, minced
1/2 teaspoon nutmeg
1/4 teaspoon clove

Steps:

  • Combine sugar and water in pot. Cook over medium-high heat until sugar dissolves.
  • Add ginger and bring to a boil.
  • Reduce heat to medium-low and add cinnamon, nutmeg, and cloves. Simmer for 15-20 minutes.
  • Transfer to a bowl and cool to room temperature (about two hours).
  • Strain out ginger, pour into a bottle, and refrigerate.

Nutrition Facts : Calories 107.1, Fat 0.2, SaturatedFat 0.1, Sodium 1.6, Carbohydrate 27, Fiber 0.4, Sugar 25.1, Protein 0.3

MAPLE WHITE BREAD



Maple White Bread image

Slices of this white bread form the basis for tartine au sucre, an exquisitely simple rustic Québécois dessert.

Provided by Florence Fabricant

Categories     breads, project, side dish

Time 3h

Yield 1 large loaf

Number Of Ingredients 9

1 cup milk
1/4 cup maple syrup
4 tablespoons sweet butter
1 teaspoon salt
1 package active dry yeast
1/4 cup warm water (about 110 degrees)
1 teaspoon sugar
1 egg beaten
4 cups (approximately) unbleached all-purpose flour

Steps:

  • Place milk, maple syrup, butter and salt in a saucepan and scald. Allow to cool to lukewarm.
  • 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.
  • 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.
  • 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.
  • Cover and set in a warm place to rise until doubled, about 45 minutes.
  • 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.

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