MAPLE BREAD WITH SOFT CHEESE
Provided by Amy Thielen
Categories dessert
Time 15m
Yield 8 servings as a dessert/cheese course
Number Of Ingredients 6
Steps:
- Cook the maple bread in two batches: Heat a large, heavy skillet over medium heat and, when hot, add 1/4 cup of the maple syrup, 1 1/2 tablespoons of the butter and a pinch of salt. Add 4 slices of the bread and immediately flip to coat in the buttery maple syrup. Cook, flipping often with a butter knife, until the bread is lacquered with the syrup and takes on a toasted look and the bottom of the pan is coated with just a dry film, about 4 minutes.
- Transfer the maple bread to a lightly oiled plate to cool. (Repeat the process with the remaining pieces of bread.)
- Smear a chunk of soft cheese into the bread and serve immediately.
MAPLE SYRUP SPICE BREAD (BREAD MACHINE)
This is a Canadian or Northeast U.S. regional recipe as maple syrup is a major product for both. Baking time is however long your bread maker takes.
Provided by Annacia
Categories Yeast Breads
Time 8m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Place all ingredients into your Bread Machine, according to the manufacturer's directions.
- You may add the raisins after the beep if your machine allows it, to keep them from being torn up by the dough paddle.
WHOLE WHEAT MAPLE SYRUP & BUTTER BREAD (BREAD MACHINE)
Very tastefull bread made by myself. I'm going to make some tests and develop it soon. I'll be trying to add some gluten and putting some honey instead of the maple syrup. Once done you people will be away
Provided by Bandeira
Categories Yeast Breads
Time 3h40m
Yield 2 pound loaf
Number Of Ingredients 8
Steps:
- This is the order I prefer to put in my bread machine: Water+ Milk then, 2 cups of flour+ salt+ syrup+ molasses+ butter then, 2 cups of flour, then the Yeast.
- 2 tsps Fast Rise Yeast= 2 1/2 tsps Active Dry Yeast.
Nutrition Facts : Calories 1000.6, Fat 18.1, SaturatedFat 9.3, Cholesterol 39.5, Sodium 1878.6, Carbohydrate 187.1, Fiber 30.1, Sugar 6.7, Protein 37.5
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- To make the maple butter: In a medium-large saucepan, add maple syrup and pinch of salt. Heat maple syrup over high heat until boiling (*be sure to use a large-ish pan, as syrup will boil up about double or more). Attach or insert thermometer and boil until syrup reaches 240° Immediately remove from heat and stir in butter until it’s completely melted.
- Pour mixture into the bowl of a stand mixer or alternately, use a large bowl with a hand mixer. Start on low speed and gradually increase speed until you reach high. Continue to beat on high until mixture is lightened and creamy, about 8-10 minutes total. Mixture should be the consistency of a creamy caramel sauce. Pour into a jar or bowl, cover and refrigerate.
- For the bread: Grease an 8 1/2x4-inch loaf pan and place on a foil-lined baking sheet. Set aside.
- (*If using traditional dry active yeast, proof the yeast in your warm milk, rather than adding with the flour). In a large bowl or the bowl of a stand mixer fitted with a kneading hook, add 2 cups of the flour, the yeast and salt. Heat the milk to lukewarm in a small saucepan or in a bowl in the microwave. Add the maple syrup and melted butter and stir to combine. Stir in the egg (*make sure your mixture isn't so hot it might cook the egg!). Add this mixture to the bowl with the flour and mix to combine.
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