This tender bread is great with honey or maple butter or used for sandwiches. It also freezes well up to six weeks allowing you to get a head start on your holiday baking.—Sharlene Heatwole, McDowell, Virginia
- 2 tablespoons active dry yeast
- 2 cups warm water (110° to 115°)
- 1 egg
- 1/2 cup canola oil
- 1/2 cup maple syrup
- 2 teaspoons salt
- 3 cups whole wheat flour
- 2-1/2 to 3 cups all-purpose flour
- 2 tablespoons butter, melted
- In a large bowl, dissolve yeast in warm water. Add egg, oil, syrup, salt, whole wheat flour and 1 cup all-purpose flour. Beat on medium speed until smooth. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky).
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Shape into loaves. Place in three greased 8x4-in. loaf pans. Cover and let rise until nearly doubled, about 40 minutes. Bake at 350° for 18-22 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with melted butter. Yield: 3 loaves (12 slices each).
Originally published as Maple Wheat Bread in Taste of Home Christmas Annual Annual 2010, p108
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