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After devouring a slice, you may be inspired to make this bread multiple times a week for sandwich making purposes. Our dark, robust maple syrup adds depth to each slice and will leave your kitchen in an aromatic cloud of subtle sweetness.

Serves

1 LOAF

Prep time

120 MINUTES

Cook time

45 MINUTES

INGREDIENTS

  • 1 cup whole milk​
  • 1/4 cup Dark Robust Maple Syrup​
  • 4 tablespoons unsalted butter​
  • 1 teaspoon salt​
  • 2 1/4 teaspoons active, dry yeast​
  • 1/4 cup warm water​
  • 1 1/4 teaspoon maple sugar​
  • 1 large egg, beaten​
  • 4 cups unbleached, all-purpose flour, divided​

INSTRUCTIONS

  1. Combine milk, maple syrup, butter and salt in a saucepan. Heat ingredients over medium-high heat, until the butter has melted, and the mixture is steaming but not boiling. Remove the saucepan from heat and allow it to cool.
  2. Stir the yeast into the warm water with the maple sugar. Allow the yeast to froth, about 5-7 minutes. Pour the milk into a large bowl, followed by the yeast and the beaten egg. Stir until combined.
  3. Add the 3 1/2 cups of flour a cup at a time and stir until it forms a ball of dough. Turn the dough out onto a lightly floured, clean surface and knead until it’s smooth and just slightly sticky, about 8 minutes. Use the remaining 1/2 cup of flour sparingly to keep the dough from sticking to your work surface.
  4. Place the dough into a lightly oiled bowl, making sure all sides of the dough are lightly coated with oil. Cover with plastic wrap, or a tea towel and allow the dough to rise in a warm place for an hour.
  5. Once the dough is doubled in size, punch it down and turn it out onto a clean work surface. Roll it out into a 9×12-inch rectangle and roll it up from the short end to create a log.
  6. Place the bread in a greased bread pan and cover, allowing the bread to rise for 45 minutes.
  7. Preheat the oven to 350°F and bake the bread until it’s golden brown, about 45-50 minutes. Allow the bread to cool on a wire rack before slicing and enjoying!

Recipe adapted from NYTimes.

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