Bread baking day

Maple Oatmeal Bread
Maple Oatmeal Bread

Ask the average Vermonter what is the best way to sweeten anything and they will respond, “Maple syrup!” We love our syrup. But from the looks of this bread, so does the yeast! This is my go-to, everyday Maple Oatmeal Bread recipe.

Maple Oatmeal Bread

  • 3 cups lukewarm water (110°-115°)
  • 1½ Tablespoons dry yeast
  • ¼ cup maple syrup (B grade gives the most maple flavor)*
  • 3 Tablespoons butter
  • 1½ Tablespoons salt
  • 1½ cups oatmeal
  • 8½ – 9 cups unbleached flour

Dissolve yeast in the warm water. Add remaining ingredients. Mix well. Knead on a floured board for 8-10 min. or with an electric mixer and dough hook for 4-5 min. Place in a greased bowl, cover  with lightly greased plastic wrap and allow to rise 45 min. If time allows, punch down and let rise again for 30-45 min. Form into 3 loaves.  Place in lightly greased 8 1/2″ x 4 1/2″ loaf pans. Cover the pans loosely with lightly greased plastic wrap. Let rise about 45 min.- 1 hr. or until the loaves crown 1-1½” above the rim of the pan. Bake the bread in a preheated 350°F oven for about 35 minutes. Makes 3 loaves.

*Honey or brown sugar may be substituted for the maple syrup.

2 thoughts on “Bread baking day

  1. I haven’t used bread flour. Do you think it makes a difference? I buy my favorite flour, King Arthur, in bulk, plus white whole wheat. Still haven’t found a whole wheat bread recipe the hubby will eat willingly.

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