One of my favourite white breads! Sweetened naturally with maple syrup. Lovely and light bread that makes great toast.
I have been making this great sandwich and toasting bread for a few years and it is one of my favourites. Since it’s Spring and I needed some great toast to enjoy my Homemade Maple Butter with, I thought I’d share it.
This bread makes excellent toast. That may sound obvious, but trust me, not all homemade bread makes good toast. It’s something about the texture and some are definitely better than others. It also slices beautifully. No crumbly or crushed slices with this bread.
There’s only 1/4 cup of maple syrup in this bread, so it’s maple flavour is subtle. Toasting brings the maple flavour out a bit more. It’s also nice to use a natural sugar in my homemade bread, when I can. If you’d like to add a little whole wheat flour, you can replace up to 1/2 of the all-purpose flour with whole wheat (note that this may make a smaller/denser loaf).
Makes one large loaf.
Maple White Sandwich Bread
- 1 cup milk
- 1/4 cup pure maple syrup
- 4 Tbsp. unsalted butter
- 1 tsp. salt
- 2 1/4 tsp. active dry or instant yeast
- 1/4 cup warm water about 110 degrees
- 1 tsp. sugar or maple sugar
- 1 large egg beaten
- 4 cups approximately unbleached all-purpose flour
Place milk, maple syrup, butter and salt in a saucepan and scald (heat to just below boiling – when steam rises). Allow to cool to lukewarm.
Dissolve yeast in the 1/4 cup of warm water along with the tsp. of sugar.Stir and set aside for five minutes until the mixture becomes frothy. Transfer the milk mixture to a large bowl or the bowl of a stand mixer, fitted with a kneading hook. Stir in the yeast mixture and then the beaten egg.
Stir in two cups of the flour and stir to combine. Start adding more flour in 1/2 cup increments, until the dough forms a ball and is smooth, but not sticky.
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 the 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.
Turn onto a lightly floured board and roll dough into a rectangle about nine by 12 inches. Roll up jellyroll style, starting from the narrow side. Pinch the seam and ends closed.
Place the dough seam side down into a greased 9-by-5-by-3-inch loaf pan.
Cover and set in a warm place to rise until doubled, about 45 minutes (dough should crest that pan by about an inch in the centre).
Preheat oven to 350° F. Bake for about 45 minutes, until well browned.
Remove from pan and allow to cool on a rack before slicing.