shala_beads (shala_beads) wrote,
shala_beads
shala_beads

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Well.. that worked out well..


I can't find my bread knife to cut off a nice neat slice, and this is E's first piece, and she took a bite out of the corner before I got my picture, and the flash did odd things color wise, it's actually a lovely dark tan.

It's a maple, mixed flour loaf. I'm going to write the recipe without all my helpful tips and commentary, I'll put that at the end. I think E's starting to get used to "Let's make bread." and then making it up as we go along.
Maple Bread Recipe
Makes 2 loaves
1/2 cup warm water
2 Tablespoons sugar
4 teaspoons yeast or 2 packets
Mix the sugar/water in a big mixing bowl, add the yeast, let it set and proof.
2 cups scalded then cooled to lukewarm milk
1/3 cup butter melted
1 tsp salt (optional if you're using salted butter)
1/3 cup real maple syrup
3 cups unbleached white flour
4-5 cups whole wheat flour
Cinnamon (also optional)

Mix butter into milk so it's not so hot it kills the yeast, pour into yeast/water mix, add the maple syrup and salt, stir in the white flour, add in the whole wheat flour a 1/2 cup at a time until you can't stir it, then knead more in a half cup at a time until it form a ball of dough, knead a few more minutes until it's smooth and elastic. Butter ball of dough, and put in covered bowl in a warm spot and let it rise until it's doubled (about an hour).
Preheat oven to 425°F
Punch down dough, and divide in half and put into 2 buttered loaf pans, butter the tops of the loaves, cover and let rise until doubled. You can put cinnamon on tops of the loaves, it looks pretty and smells amazing while it's baking.
Bake at 425°F for 35-40 minutes. Let rest 10 minutes.

This makes a dense, slightly sweet loaf of bread. It's yummy, and reminds me a lot of the honey-whole wheat loaves I used to make for my mother. She loved those so much.
Okay.. all the stuff I didn't say while typing out the recipe. I'm guesstimating the amount of maple syrup I used, I actually just glugged it in. I used a dark amber syrup, the darker the color, the stronger the maple-y goodness. Please don't use "pancake syrup", that stuff is mostly corn syrup, and really, aren't you worth the goodness of real maple syrup?
I *did* use powdered milk. I generally do for baking since you really can't taste the difference in the finished product, and powdered milk saves me money since we only buy locally produced milk which costs more. Since I'm using powdered milk, I don't bother scalding it, I just mix it as needed, at the temp I need it, in this case, about like baby bottle temp.
This smelled so good baking, and I think it would be a natural with apple butter.
In the case of the yeast, my measuring spoons are STILL missing. I suspect someone decided to be helpful and put them someplace like on top of the fridge for me to find, and they fell behind it or something. So I just used a regular spoon, and put in 4 just slightly mounded spoonfuls of yeast and it worked fine, but the jar says 2.25 teaspoons=1 packet, and since yeast multiples well, 4 teaspoons of jarred yeast works just fine.

What kind of bread will we make next week I wonder? I really need to actually write out how to make a bread from scratch without a recipe as well as the recipes E and I come up with.
Tags: bread, cooking, recipes
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