One of my favourite white yeast breads! Sweetened naturally with maple syrup. Lovely and light bread that makes great toast.

maple white sandwich bread on cutting board sliced

I have been making this maple yeast bread for a few years. It is one of my favourites. It’s great sandwich and perfect toasting bread. Since it’s Spring and I needed some great toast to enjoy my Homemade Maple Butter with, I thought I’d share it.

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Ingredients and Substitutions

Yeast – you can use either Active Dry Yeast or Instant Yeast for this bread.

Maple Syrup – real maple syrup is best, of course. More specifically, I like to use Grade B or Amber maple syrup, which has a stronger maple flavour.

Milk – I will generally use 2% milk, as it is the milk I most often have on hand. Whole milk (3-3.5% b.f.) is even better. I wouldn’t suggest a lower fat milk. As for non-dairy milk, it should work here, though the texture of the bread will more akin to using all water, than milk.

Recipe Tips

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).

As with all yeast breads, flour absorbs liquid a bit differently from kitchen to kitchen, so the exact amount of flour you will need will vary, as well. Add only as much flour as you need to create a smooth moist dough that is not sticky.

Likewise, kitchen temperatures will vary, so always treat the rising times as approximate. Watch the dough and let it rise only until it has doubled, no more or no less, however long that takes.

Storing and Freezing

Store this bread in an airtight container or bag at room temperature for about 3 days.

This bread also freezes beautifully up to 3 months.

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maple yeast bread sliced

Get the Recipe: Maple Yeast Bread

This maple yeast bread is a great sandwich and toasting bread, with a very subtle maple flavour. Makes one large loaf.
5 stars from 7 ratings
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Prep Time: 20 minutes
Cook Time: 45 minutes
Rising Time: 1 hour 30 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings

Ingredients

  • 1 cup milk
  • 1/4 cup pure maple syrup
  • 4 Tablespoons unsalted butter
  • 1 teaspoon salt, reduce slightly if using salted butter
  • 2 1/4 teaspoons active dry or instant yeast
  • 1/4 cup warm water, about 110 degrees
  • 1 teaspoon sugar , or maple sugar
  • 1 large egg, beaten
  • 4 cups approximately unbleached all-purpose flour

Instructions
 

  • 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 (105F).
  • Dissolve yeast in the 1/4 cup of lukewarm water (about 105F) 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 to start, and then in smaller increments, until the dough forms a ball that cleans the bowl and is smooth, but not sticky. *You may not need all of the 4 cups or you may need a bit more. Use as much as you need to make a smooth dough).
  • 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.
Cuisine: American, Canadian
Course: Bread
Author: Jennifer Maloney
Serving: 1serving, Calories: 224kcal, Carbohydrates: 38g, Protein: 5g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 29mg, Sodium: 177mg, Potassium: 104mg, Fiber: 1g, Sugar: 5g, Vitamin A: 185IU, Calcium: 42mg, Iron: 2mg
Tried this recipe?Leaving a review is always helpful and appreciated by fellow cooks!

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