PURE MAPLE BREAD
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
MAPLE BREAD WITH SOFT CHEESE
Provided by Amy Thielen
Categories dessert
Time 15m
Yield 8 servings as a dessert/cheese course
Number Of Ingredients 6
Steps:
- Cook the maple bread in two batches: Heat a large, heavy skillet over medium heat and, when hot, add 1/4 cup of the maple syrup, 1 1/2 tablespoons of the butter and a pinch of salt. Add 4 slices of the bread and immediately flip to coat in the buttery maple syrup. Cook, flipping often with a butter knife, until the bread is lacquered with the syrup and takes on a toasted look and the bottom of the pan is coated with just a dry film, about 4 minutes.
- Transfer the maple bread to a lightly oiled plate to cool. (Repeat the process with the remaining pieces of bread.)
- Smear a chunk of soft cheese into the bread and serve immediately.
MAPLE WHITE BREAD
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
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 BANANA BREAD
This is a different banana bread, sweetened with maple syrup. It's my absolute favorite banana bread. I'm sure you will love it this version.
Provided by STARFLOWER
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Banana Nut Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9 inch loaf pan.
- In a large bowl, mix the melted butter and maple syrup. Beat in the egg and bananas, leaving a few small chunks. Stir in the maple extract and milk. In a separate bowl, mix the flour, baking soda, and baking powder, and stir into the banana mixture just until moistened. Transfer to the prepared loaf pan. Mix the nuts and sugar, and sprinkle evenly over the batter.
- Bake 50 minutes in the preheated oven, or until a knife inserted in the center of the loaf comes out clean.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 32.9 g, Cholesterol 36.1 mg, Fat 10.1 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 5.2 g, Sodium 183.6 mg, Sugar 13.7 g
MAPLE MILK BREAD
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
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.
FAVORITE MAPLE OATMEAL BREAD
This is one of my favorite recipes, especially since it features maple syrup. Vermont produces more maple syrup that any other state.
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- In a large bowl, pour boiling water over cereal. Add the coffee, syrup, oil and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. , In a large bowl, dissolve yeast in warm water. Add the oat mixture, eggs, sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 129 calories, Fat 3g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 152mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
MAPLE APPLE BREAD
This decorative bread gives crescent rolls a creative new twist.-June Smith, Byron Center, Michigan
Provided by Taste of Home
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 12
Steps:
- In a bowl, combine brown sugar, flour, cinnamon, egg and flavoring; mix well. Add apple and nuts stir; stir to coat. Unroll dough and separate into eight rectangles; seal the seams and perforations. Spread each rectangle; seal the seams and perforations. Spread each rectangle with apple mixture. Roll up, starting with a short side. Place lengthwise in a greased 8x4-in. loaf pan, making two layers of four rolls. Bake at 350° for 20 minutes. Cover with foil and bake 30 minutes longer or until golden brown, uncovering the last 5 minutes. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over bread.
Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 117mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
BANANA MAPLE NUT BREAD
A hearty banana bread using maple syrup as sweetener instead of sugar
Provided by CPETRU
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Banana Nut Bread Recipes
Time 1h
Yield 15
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large mixing bowl, combine flour and salt. Add oil, syrup and egg yolks; stir well. Add milk and mashed bananas; stir well. Add chopped nuts and stir.
- Beat egg whites until stiff; fold into batter. Pour batter into prepared loaf pan. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a toothpick inserted into center of the loaf comes out clean.
Nutrition Facts : Calories 213.7 calories, Carbohydrate 24.8 g, Cholesterol 49.8 mg, Fat 11.7 g, Fiber 2.8 g, Protein 4.8 g, SaturatedFat 1.7 g, Sodium 60.3 mg, Sugar 9.5 g
MAPLE WALNUT BREAD
This recipe for a tender and moist maple walnut quick bread loaf is easy to make and perfect to serve on Thanksgiving.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h25m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening; sprinkle with flour.
- In large bowl, stir together Bisquick mix, sugar, oats and walnuts. Stir in remaining ingredients until blended. Pour batter into pan.
- Bake 1 hour 5 minutes or until toothpick inserted in center comes out clean and bread is firm to the touch. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
Nutrition Facts : Calories 300, Carbohydrate 34 g, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 270 mg
MONT-LAURIER MAPLE BREAD
A recipe that was on a can of Maple Syrup. Mont-Laurier is a city in the province of Quebec, Canada.
Provided by Boomette
Categories Breads
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 2
Steps:
- Roll dough out thinly. Pour 1/4 inch (or more) of maple syrup into the bottom of an ovenproof baking dish.
- Spread dough over the maple syrup.
- If desired, pour another 1/4 inch of maple syrup on top of the dough.
- Bake at 350 F until bread is cooked through. (maybe between 25-30 minutes).
Nutrition Facts :
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