A hint of sweetness makes this perfect for peanut butter and jelly sandwiches. It's great toasted, too.
Ingredients
Makes 1 loaf
Step 1
Place all ingredients, in order listed, into large bowl of heavy-duty mixer fitted with dough hook. Beat at low speed until dough is smooth, comes cleanly from sides, and climbs hook, adding more flour by 1/4 cupfuls if dough is very sticky, about 8 minutes. Scrape dough from hook. Cover bowl with plastic wrap and towel. Let rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
Step 2
Butter 9x5x3-inch metal loaf pan. Butter sheet of plastic wrap. Scrape dough onto lightly floured surface. Knead until smooth, about 2 minutes. Shape into 8x3-inch log. Place in prepared pan; cover loosely with prepared plastic wrap, buttered side down. Let dough rise in warm draft-free area until center is 1 1/2 inches higher than pan, about 45 minutes. Preheat oven to 350°F. Gently pull plastic off dough. Place bread in oven; bake until deep golden and instant-read thermometer inserted into center registers 180°F, about 30 minutes. Cool in pan 15 minutes. Run small knife around bread; turn out of pan. Cool completely on rack. DO AHEAD:Can be made 4 days ahead. Wrap in foil; store at room temperature.
Grade B maple syrup is darker in color and richer in flavor than the delicate Grade A, so the maple taste holds up in baked goods.
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Reviews (9)
Back to TopThis bread has a hearty texture with a moist, springy crumb that I enjoyed. However, if I were to make this again, I would increase the amount of maple extract. Toasting the bread really brings out the flavour. I don't agree with the suggestion this bread pairs well with peanut butter and jelly because the richness of the p.b. overwhelms the delicate flavour of the bread. I would recommend eating it with some tangy cream cheese or some good aged cheddar instead.
Anonymous
Toronto, Canada
9/28/2009
Very good and very easy. Even my husband, who doesn't like whole grain breads, likes this. I omitted the maple extract (didn't have any). After my first loaf, I upped the salt to 1.5 tsp which worked better for my taste. Next time I will try it in a bread machine.
Anonymous
6/1/2008
I loved this bread. It makes a huge loaf that everyone in my family loved.
EllynO
Seatle, WA
4/5/2008
Though my loaf didn't turn out perfectly, I did think this recipe was SUPER easy and quite delicious. I don't think I did a good job of kneading and I should've baked it a little longer as I got a big hole in the middle of the loaf and some of the dough was undercooked and mushy. But I'm definitely going to try again. It's really great toasted!
michaeld33
Chicago
3/28/2008
I love this recipe. I subsitute Lyle's Golden Syrup and 1 tablespoon maple flavoring. I've also made it with out the maple flavoring and added cinnamon to the dough and mixed in cinnamon chips at the second kneading. Next time I make the cinnamon version I'm also adding raisins.
kellycorene
Spokane WA
3/9/2008
I love this recipe. Very simple and great flavor. I baked it about 25 minutes. I tried the thermometer but it never reached 180. Maybe mine was broken.I will definitely make this again
Anonymous
Belleville, IL
3/4/2008
简单又美味。我已经做了4次nd am getting ready to bake another loaf. My sons (a picky toddler and pre-schooler) eat it non-stop until it's gone. I didn't have maple extract so I used extra Grade B maple syrup (just shy of 1/2 cup total), which seems to work just fine.
Anonymous
park slope
2/26/2008
Just made this today and it was so good! Really not that difficult, and comes out very thick and hearty, thanks to the wheat flour. Definitely a make-again!
Freisher
Lancaster, PA
1/16/2008
bread is okay, but nothing exceptional, although it did smell great while it was cooking... it was a very dense bread for me
Anonymous
Oakville, ON
1/16/2008
