From Helen Brody, New Hampshire Farms Network
Take advantage of our liquid gold by making this delicious Maple Syrup Bread. You’ll love the crusty maple sugar topping!
1/3 cup New Hampshire maple syrup
2/3 cup warm water
2 tablespoons dry milk
1 tablespoon butter, melted
2 teaspoon active dry yeast
1/2 teaspoon salt
1 cup all-purpose flour
3/4 cups of whole wheat flour
1-2 tablespoons maple sugar, or light brown sugar
Place maple syrup and warm water in a medium mixing bowl. Add dry milk,cbutter, yeast, and salt. Stir until dissolved. Mix in flours, a half cup at a time.cTurn dough out onto floured board and knead for about 5 minutes. If the dough is too sticky, add more white flour one tablespoon at a time. Grease medium bowl. Put dough in bowl and turn so that the dough is greased on the top. Cover and let rise in warm place for about 45 minutes or until double in size.
Punch down dough. Turn out onto floured board and knead for 3 minutes.
Shape dough into loaf. Grease loaf pan. Put loaf in pan, cover with clean cloth and allow to rise for about 30 minutes or until double in size.
Brush the top of the loaf with water and sprinkle granulated maple sugar or
light brown sugar on top. Bake at 350 degrees F for 30 minutes or until golden brown. Remove loaf from pan and let cool to warm on rack.