Maple Bread With Soft Cheese Recipes

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MAPLE APPLE SWIRL BREAD



Maple Apple Swirl Bread image

This prize-winning bread is soft with a wonderful maple flavor. A swirl of sweet apple-cinnamon filling makes it especially delicious!

Provided by larkspur

Categories     Bread     Yeast Bread Recipes

Time 2h45m

Yield 16

Number Of Ingredients 18

5 cups all-purpose flour, divided, or more as needed
1 package active dry yeast
½ cup milk
½ cup maple syrup
3 tablespoons butter
¾ teaspoon salt
1 cup shredded apple
2 eggs, lightly beaten
1 teaspoon maple flavoring
1 ½ cups peeled and finely chopped apple
½ cup finely chopped toasted walnuts
½ cup packed brown sugar
2 teaspoons ground cinnamon
2 tablespoons butter, softened
¾ cup powdered sugar
1 teaspoon maple syrup
1 teaspoon milk, or more as needed
¼ teaspoon maple flavoring

Steps:

  • Combine 2 cups flour and yeast in a large mixing bowl.
  • Combine milk, maple syrup, butter, and salt in a saucepan. Heat until mixture reaches 120 to 130 degrees F (48 to 54 degrees C) and butter almost melts.
  • Pour milk mixture over flour mixture. Add shredded apple, eggs, and maple flavoring. Beat with an electric mixer on medium-low speed for 30 seconds, scraping the sides of the bowl constantly. Increase speed to high and beat for 3 minutes. Stir in as much of the remaining flour with a wooden spoon as you can.
  • Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic, 6 to 8 minutes. Shape into a ball.
  • Place dough in a lightly greased bowl. Turn once to grease the surface. Cover; let rise in a warm place until doubled in size, about 45 minutes.
  • Turn dough out on a lightly floured surface. Divide in half; cover and let rest for 10 minutes.
  • Meanwhile, combine chopped apple, walnuts, brown sugar, and cinnamon for the filling.
  • Lightly grease two 9x5-inch loaf pans. Roll 1 dough half into a 9x14-inch rectangle. Spread 1/2 of the softened butter on top; sprinkle with 1/2 of the filling. Roll each short end up towards the center. Place loaf, rolled side-up in 1 loaf pan. Repeat with remaining dough, butter, and filling.
  • Cover loaves and let rise until almost doubled in size, about 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bake in the preheated oven until golden brown and bottoms sound hollow when tapped, about 30 minutes. Cover loaves loosely with foil during the last 15 minutes to prevent overbrowning, if necessary. Remove from the pans and cool on wire racks.
  • Combine powdered sugar, maple syrup, milk, and maple flavoring to make glaze. Drizzle over cooled loaves.

Nutrition Facts : Calories 299.5 calories, Carbohydrate 53.3 g, Cholesterol 33.4 mg, Fat 7.2 g, Fiber 2 g, Protein 5.9 g, SaturatedFat 2.9 g, Sodium 150.7 mg, Sugar 21.2 g

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.

MAPLE MILK BREAD



Maple Milk Bread image

Inspired by the fluffy loaves at White Windmill, a bakery and cafe in Atlanta, this milk bread - a type of soft, bouncy white bread made with, yes, milk - is an homage to the Korean American community along the city's Buford Highway and beyond. Milk bread exists across many cultures, but its distinguishing feature is the tangzhong - a cooked paste of flour and milk - that helps keep the bread from drying out. Maple syrup and a sturdier crumb distinguish this loaf from milk breads found at Asian bakeries. This one, which appears in "Korean American: Food That Tastes Like Home," by Eric Kim (Clarkson Potter, 2022), has a deeply savory, pancake-sweet flavor and tastes fabulous plain, fresh out of the oven, or toasted, buttered and adorned with jam; honey and flaky sea salt are equally welcome as toppings.

Provided by Eric Kim

Categories     breads, dessert

Time 1h5m

Yield 1 loaf

Number Of Ingredients 9

1/2 cup/72 grams bread flour
1 cup/237 milliliters whole milk
1/2 cup/118 milliliters heavy cream
4 cups/576 grams bread flour, plus more as needed
1 cup/336 grams maple syrup
1 large egg
1 1/2 teaspoons coarse kosher salt or 2 3/4 teaspoons kosher salt (Diamond Crystal)
4 1/2 teaspoons/14 grams active dry yeast (2 envelopes)
Nonstick cooking spray

Steps:

  • Make the tangzhong: In a medium pot, whisk together the bread flour and milk until relatively smooth. Set over medium-low heat and cook, whisking constantly, until the mixture thickens into a texture not unlike mashed potatoes or grits, 2 to 3 minutes. You may see lumps at first, but as you continue to whisk and the flour cooks, your mixture will smooth out.
  • Make the bread: Remove the pot from the heat and whisk in the cream until smooth, which will cool down the mixture and add some necessary fat. To the creamy mixture, add 4 cups/576 grams bread flour, the maple syrup, egg, salt and yeast, and stir with a wooden spoon or rubber spatula until you can no longer see any streaks of egg or flour. Cover the pot with a lid and let sit in a warm place to proof and hydrate until doubled in size, 1 to 2 hours.
  • To knead by hand, keep ½ cup/72 grams bread flour next to you. Dust a clean work surface with some of the flour and turn the dough out onto the surface. Dust some more flour on top of the dough and on your hands, and knead the dough into a ball using both hands. As you start to feel the dough get sticky, add more of the flour. The goal here is to not use more than that ½ cup of flour to knead the dough and, at the same time, to develop enough gluten in it so that it's no longer sticky, 5 to 7 minutes. Alternatively, knead with a stand mixer: Transfer the dough from the pot to the bowl of a stand mixer fitted with the dough hook attachment. Knead on medium-low speed for 15 minutes; it will become pretty sticky and cling to the bowl. Turn the dough out onto a floured surface. Dust some more flour on top of the dough and on your hands, and form the dough into a ball using both hands, adding more flour as needed.
  • Grease a 9-by-5-inch loaf pan with cooking spray. Cut the dough in half with a knife, then flatten each piece using your hands, pulling the corners of each piece up and over the center, all around, so that you're creating two tight balls. Twist the pulled-up edges to seal and turn the balls over so their smooth sides are facing up. Nestle the two balls side by side in the pan and let sit, covered with a clean kitchen towel, in a warm place in your kitchen until the dough balls have risen an inch above the rim of the pan, 1 1/2 to 2 1/2 hours.
  • Meanwhile, heat the oven to 350 degrees. Bake the bread until the crust is dark brown and an instant-read thermometer inserted in the center reads 185 to 190 degrees, 40 to 45 minutes.
  • Remove from the oven and let cool in the pan for 5 minutes before taking out the bread and slicing into it. (Technically it should cool completely, but come on: There's nothing like the glorious experience of tearing into a fresh, warm loaf of sweet milk bread.) The bread will keep for up to 3 to 4 days in a closed container at room temperature.

MAPLE WHEAT BREAD



Maple Wheat Bread image

This tender bread is great with honey or maple butter or used for sandwiches. It also freezes well up to six weeks allowing you to get a head start on your holiday baking.-Sharlene Heatwole, McDowell, Virginia

Provided by Taste of Home

Time 50m

Yield 3 loaves (12 slices each).

Number Of Ingredients 9

2 tablespoons active dry yeast
2 cups warm water (110° to 115°)
1 egg
1/2 cup canola oil
1/2 cup maple syrup
2 teaspoons salt
3 cups whole wheat flour
2-1/2 to 3 cups all-purpose flour
2 tablespoons butter, melted

Steps:

  • In a large bowl, dissolve yeast in warm water. Add egg, oil, syrup, salt, whole wheat flour and 1 cup all-purpose flour. Beat on medium speed until smooth. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into loaves. Place in three greased 8x4-in. loaf pans. Cover and let rise until nearly doubled, about 40 minutes. Bake at 350° for 18-22 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with melted butter.

Nutrition Facts : Calories 114 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 139mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

GARLIC-CHEESE FLAT BREAD



Garlic-Cheese Flat Bread image

Perfect alongside soup or salad, this flat-bread uses refrigerated pizza dough as its base. This flat-bread also makes a great snack served with pasta sauce for dipping.

Provided by Brent BeSaw

Categories     Bread     Quick Bread Recipes

Time 25m

Yield 12

Number Of Ingredients 7

1 (13.8 ounce) package refrigerated pizza crust
¼ cup butter, melted
6 cloves garlic, minced
1 tablespoon minced fresh basil
1 cup shredded Cheddar cheese
½ cup grated Romano cheese
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 10x15-inch baking sheet.
  • Press dough on to prepared baking sheet. Combine butter, garlic, and basil in a small bowl; drizzle over dough. Sprinkle with Cheddar cheese, Romano cheese, and Parmesan cheese.
  • Bake in preheated oven until crisp, 10 to 12 minutes. Cut into squares and serve warm.

Nutrition Facts : Calories 186.3 calories, Carbohydrate 16.3 g, Cholesterol 26.7 mg, Fat 9.9 g, Fiber 0.5 g, Protein 7.6 g, SaturatedFat 5.6 g, Sodium 388.2 mg, Sugar 1.8 g

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