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About the Header Image: Idlebrook Wendy Darling Evensen, the baby of our family.

Monday, May 17, 2010

Maple, Brown Sugar, Whole Wheat Bread - Recipe

Good morning,

Here is another very tasty bread.

Something that I haven't mentioned for awhile about my bread recipes is to be sure to eat the bread in the first day or two.  The birds in your garden will love whatever you don't eat.  Since there are no preservatives, the bread won't stay soft the way the store-bought bread stays soft for a week or more.  This is exactly why I bake bread in small pans to be able to give some of each batch away.  I'd rather give it away while it is fresh and make more as needed than have it become stale before we can eat it.
Yes, you can refrigerate or freeze the bread, but for best flavor I don't advise that.

Enjoy!

Lois
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Maple, Brown Sugar, Whole Wheat Bread - Recipe
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Ingredients:

1 egg

2 T vegetable oil

2 t salt

1/3 cup maple syrup

2 T brown sugar
3 T nonfat dry milk

1 Cup warm water

1 Cup whole wheat flour

3 Cups bread flour

2 rounded t dry yeast

Directions:

Place all ingredients in large capacity bread machine in order given. Set on dough cycle and turn on.

The first dough cycle on most machines is about 40 minutes. Watch the action to be sure a dough ball forms at least 1/3 way through the cycle. Add a little flour or water if necessary to get the correct consistency.

When first dough cycle finished, remove from machine and place in a greased bowl for first rise.

Place the bowl in a warm place such as the oven with the light, but no heat turned on. If you place it out on the counter in a warm place, cover with a damp cloth.

This batch required about 1 hour for the first rise. Keep in mind that the temperature in your kitchen and the mood of the yeast can change the time required for the dough to rise.

If you are using crockery or glass pans/bowls for baking, set the empty bread pans in a warm place, too. I use my second oven with the light turned on.

If preheating pans, remove from oven.

Spray pans with vegetable oil.

After the first rise, punch down/knead gently the dough to remove excess bubbles.

Shape dough into portions to fit in the pans you are using and place in warm place again for the second rise.

When it is finished rising the second time, bake at 350 F for 35 mins if using small pans similar to those in the images. If using 2 standard loaf pans, bake at 350 F for 45 mins.

Remove from oven, turn out to cooling racks immediately.

Click here for more of my bread recipes.

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6 comments:

~*~ saskia ~*~ said...

Pure deliciousness, Lois! How I craved my own bread during vacation ... Your bread looks great! Hope your Monday is filled with a lot of sunshine too. xx

Marit Johanne said...

More nice breads! Thank you for the 17. mai greetings. Have you celebrated the day for your husband? It has been a nice day, you can see some photos on my blog.
You know it is a big day in Norway.
I enjoyed to follow your cruise too, I just didn't have time to comment! Have a nice day!

Diana said...

This recipe sounds wonderful Lois! I think that you need to bake a loaf ans send it to all of your followers!
I can smell it baking now, Mmmmmm!!!
Love Di ♥

Cheryl said...

Oh I wished I could smell the fresh baked bread, maybe one day the screens of computers will be scratch and sniff.

glor said...

The breads look wonderful. Something I need to try and do. Sharing with the birds works for me. I'm sure they would love some scraps of these breads with their sunflower seeds. Have a wonderful evening.

Lois Evensen said...

Good morning,

Yes, Saskia, when not at home where we can get good bread we really miss it. Fortunately, when we are traveling on a cruise ship the bread is made fresh every day without preservatives so it is very good, too.

Merit, we did recognize Norway's Constitution Day yesterday, 17.Mai. I just loved the pictures you had on your blog about the celebration there.

Diana and Cheryl, yes, I wish I could send bread or at least the good aromas of the bread baking with the recipe. That would be so neat!

Welcome to Cheryl and glor. Also, welcome to mrscravitz as a regular here. I've been to all of your your great blogs and will be back!

Thank you, Ladies, for stopping by.

Very best,
Lois