1teaspoonsalt, reduce slightly if using salted butter
2 1/4teaspoonsactive dry or instant yeast
1/4cupwarm water, about 110 degrees
1teaspoonsugar , or maple sugar
1largeegg, beaten
4cupsapproximately unbleached all-purpose flour
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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.