Maple Yeast Bread

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

1. 1

   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).

2. 2

   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.

3. 3

   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).

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   Place the dough seam side down into a greased 9-by-5-by-3-inch loaf pan.

8. 8

   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).

9. 9

   Preheat oven to 350° F. Bake for about 45 minutes, until well browned.

10. 10

    Remove from pan and allow to cool on a rack before slicing.