Maple White Bread

I was a dud, an absolute dud, at math and science in school. I can remember just a few things, the way my 6th grade math teacher's nicotine-stained teeth looked, the way my chemistry teacher in 9th grade tried to teach us about electrical currents by sticking two razor blades connected to a generator into a raw hot dog, the shiny red sports car that my 12th grade physics teacher drove to school every day, so incongruously matched to his balding head and waddling gait. I was much better in English class, in French, in theater practice and in the library, with words and books and song. So the amount of pleasure I get from the simple forms of chemistry I practice today, armed with packets of yeast, sprinklings of sugar, and lashings of warm water is always and again a bit of a mystery.

But, truly, there is little as satisfying in the kitchen as a well-risen yeast dough. It can be topped only by the glory of a burnished loaf emerging from the oven, I think. And perhaps topping that is the first slice after the loaf has cooled. Yes, all in all, I'd say, bread baking is one of the most rewarding kitchen acts.

And as nice as no-knead bread may be, there is nothing like spending time at the kitchen counter kneading bread, slapping it down, feeling it swell and grow smooth. You can be in a trance, thinking about everything else going on in your life, or focused simply on the act of kneading and it will, just like a boxing class or a very good yoga session, release some of that nasty tension that always ends up building right between your shoulder blades.

I found this recipe from an article Florence Fabricant wrote all the way back in 1987 about maple syrup. I'd recently received a package of maple syrup products (including, oh my goodness, creamed maple syrup which looks like honey and is divine and a bag of maple sugar that is a pale, creamy brown and smells just exactly what I imagine a sylvan field in heaven to smell like, which is to say, sweet and toasty and totally bewitching) and was wondering how to use them up. I would have nearly skipped over the recipe for maple bread, if my eye hadn't been caught by Florence's description of what to do with it, once baked.

Let's see if you're able to resist this: cut thick slices of freshly baked maple white bread, sprinkle each slice heavily with that miraculous maple sugar, then cover the slices with a heady mixture of whipped cream and sour cream. Oh, and then call that baby tartine au sucre.

Thud.

I mean, seriously? Are any of you still standing? I just fell down all over again. All I remember from my trip to Quebec 15 years ago, foodwise, was the gravy-soaked poutine. No offense to any poutine fans, but I think I'd prefer tartine au sucre over poutine Any. Day. Of. The. Week. (Note to self: Book travel to Montréal, stat.)

The nice thing is that this bread is wonderful even without all that glorious whipped cream-maple sugar business (although, seriously, I might need to start a Maple Sugar Appreciation Society. Any takers? Also, any suggestions for other things to make with my precious sack of the stuff?). It is a joy to bake, the yeast proofing happily in its sweet water bath, the dough puffing up agreeably, both in the proofing process and in the oven, its browned and fragrant top literally towering over the top of the bread tin. It makes your house smell like the most archetypically cozy home ever and if you bake it just before bedtime, you'll have fresh bread to wake up to, the only problem being that the anticipation for breakfast is then so great it might mess with your sleep quality.

The bread toasts up beautifully and is delicious buttered and honeyed, which is good, because tartine au sucre does seem like a rather indulgent way to eat the whole loaf, though goodness knows I wouldn't judge you if that's how you decided to work through it. In fact, I'd rather expect you to call me up and invite me over so you could at least have a companion in your gluttony. One really shouldn't to suffer this kind of thing alone. I'd be doing you a favor, really. That's it, a favor. Okay? Pretty please?

Maple White Bread
Makes 1 large loaf

1 cup milk
1/4 cup maple syrup
4 tablespoons sweet butter
1 teaspoon salt
1 package active dry yeast
1/4 cup warm water (about 110 degrees)
1 teaspoon sugar or maple sugar
1 egg beaten
4 cups (approximately) unbleached all-purpose flour

1. Place milk, maple syrup, butter and salt in a saucepan and scald. Allow to cool to lukewarm.

2. Dissolve yeast in warm water along with the sugar. Set aside for five minutes until the mixture becomes frothy. Transfer the milk mixture to a large bowl, stir in the yeast mixture and then stir in the egg.

3. Stir in two cups of the flour. Then add more flour about one-half cup at a time until a ball of dough forms. Turn the dough out onto a floured board and knead for about eight minutes until the dough is smooth and elastic, adding more flour as necessary to keep the dough from sticking. Place dough in an oiled bowl, turn the dough to oil on all sides, cover lightly and set aside to rise until doubled, about an hour.

4. Punch down dough, turn onto a lightly floured board and knead for another minute or so. Roll dough into a rectangle about nine by 12 inches, then roll tightly, jellyroll fashion, starting from the narrow side. Pinch the seam and ends closed. Fit the dough seam side down into a greased 9-by-5-by-3-inch baking pan.

5. Cover and set in a warm place to rise until doubled, about 45 minutes.

6. Preheat oven to 350 degrees. Place bread in the oven and bake about 45 minutes, until well browned. Remove from pan and allow to cool freely on a rack before slicing.

Comments

[unconfidentialcook.com]

I once made French toast with Panettone, and everyone at the table said it was the best French toast they'd ever had. I'd put bets on your bread though!

[Phoo-D]

I really love the flavor of maple syrup. This sounds amazing and worth kneading for!

[Chiot's run]

I also love making bread the old fashioned way. I'm a big fan of all kinds of bread, particularly bread like this. Sounds fantastic, I'm going to give this a shot, maple syrup sounds delightful.

[Adrienne]

I will be spending a sickening amount of money on real maple syrup tomorrow so that I can make this bread. I mean, the tartine au sucre sounds divine, but a ham and cheese sandwich on maple syrup bread? Helloooooo.

Also, I'm with you on kneading. I love it.

[Amanda Nicole]

Here in Canada, it's true that the world's best maple syrup flows from the taps. (Or can be bought inexpensively in grocery stores. Whichever.) I use it to sweeten many things, from cupcakes and cake glazes to salad dressings and soothing warm drinks. I will definitely be trying out this bread!

[Treehouse Chef]

Thanks for posting this recipe. I am not a bread maker but, this looks like something that I can actually do. I will let you know how it turns out.

[Dana McCauley]

I totally agree - kneading bread is a wonderful thing. In fact, I find it to be a very meditative experience! I find it better than doing yoga for clearing my head and getting me into a new headspace.

[Allison]

I certainly do not cook enough dishes with maple syrup in them! It's one of those ingredients that you forget how good it is until you have it again. Can't wait to try this recipe.

[Arundathi]

I've made a variation of this recipe using maple syrup and loved it. your bread looks gorgeous!

[Kimberly]

Mmmmmmm. That bread couldn't look any yummier if it tried. Be sure to try some of your maple syrup drizzled over cornbread, like a true Mainer.

[anna]

Maple bread? Yes please! I have a tiny jar of maple spread that my parents brought back from Quebec and use it sparingly on only very nice breads. It's heavenly!

In response to the poster above me...I am from Maine and have never heard of putting maple syrup on cornbread. We don't eat a lot of cornbread up here...no idea where that idea may have come from.

[jana]

Hello I was reading your blog and I thought that you might like to visit mine. http://sweetbytesblog.blogspot.com We are having a contest sponsored by the North Carolina Sweet Potato commission. Any blogger that posts an original Sweet Potato recipe on their blog and submits it to us can win $1000, 5 runners up get $100 each. Full details and rules are at my blog. Tell your friends,too. We are trying to get the word out.

[Chuck]

You are so right, there is nothing like spending time kneading bread. The rhythm is so relaxing and the feel of the dough is amazing when you have created an amazing dough.

[Jessica]

Hi there! I'm a Montrealer and have to say I haven't heard of tartine au sucre before - but do always have maple sugar and maple butter (http://en.wikipedia.org/wiki/Maple_butter) in my pantry. This bread does sound delicious though! I think I'll give it a try this week! And if you do make it up to Montreal in the spring, you have to go to a cabane à sucre where you can put maple syrup on everything :) (http://en.wikipedia.org/wiki/Sugar_house)

[Laura]

This bread looks fantastic. I grew up in a maple syrup producing area (Pennsylvania) and now that I live in Florida, I'm truly horrified at the cost of such a tiny bottle of the real stuff. I get half gallons of the stuff and go through a LOT. I love all related maple by-products, too. Maple sugar is great on top of oatmeal, and I always thought it would be really good in a maple cake, maybe with some syrup added to amp up the flavor. Did you receive any maple sugar candy or maple taffy? So sweet and sticky, but sooooo good!

[Zoomie]

When I moved to California from New York state years ago, I actually bought and moved a huge stockpile of real maple syrup and maple sugar, afraid it wouldn't be available here. Funny, the things one fears. Anyway, here's a link to a fun little recipe for using some of your precious maple sugar:
http://zoomiestation.blogspot.com/2008/07/gift-of-maple.html

[Culinarywannabe]

Maple sugar - why have I never heard of this before?! This takes regular bread baking to a whole new level.

[Shoshanah]

In our 8th grade science class we actually were assigned to bake bread for homework. Now if more teachers gave homework like that I'm sure people would do it more often.

[laura]

Now *that* is a loaf of bread! Beautifully done. I bet it would make excellent french toast.

[priya]

i second the suggestion of granulated maple sugar on oatmeal. i brought back a little sack from montreal, and sprinkled on top of steel-cut oats, it's the best breakfast ever!

[Emily]

You know, I thought that first paragraph may actually be about me when I started to read it!! It took me years to realize that baking (in fact a lot of cooking, really) actually walks the line between art and science, even though I'd been practising it all along!
Maple products are ridiculously expensive in Australia, but there is no substitute so I'm happy to wear the cost for worthwhile projects...if you want a savoury way to use up some of your gorgeous sugar, mix about 1/3 cup with a teaspoon or two of dried chilli flakes, a teaspoon of salt and a good grating of fresh ginger, then add just enough oil to make a paste. Smear over a boned-out & butterflied pork shoulder, marinate overnight and then slow roast it for 3-4 hours, basting every so often with pan juices. Not the prettiest dinner party roast, but trust me, it's AMAZING...

[sharon]

I wrote about some very intriguing maple dishes here: http://thriceshy.blogspot.com/2008/03/calling-mother-nature.html
Your blog is wonderful! Thud!

[Germaine]

That sounds divine! It's breakfast time right now and I sure wish I had some of that maple bread. I make an apple and maple cake that is lovely. Email me if you'd like the recipe.

[ygardiner]

This bread would be equally divine as french toast or even bread pudding. I should give this bread a try sometime...

[Kristen]

Maple syrup on plain yogurt. Once you have it, you'll never eat yogurt with honey again. I am from the land of maple syrup, though, so I'm biased. Yay Canada!

[Angry Brit]

I love making bread, so I will have to give your recipe a go. You could use some of that maple sugar to make meringues. Just swap out the regular sugar for maple sugar and proceed with the rest of the recipe as normal.

[kristine]

I live in Northern MN and we tap trees and make our own syrup. It is wonderful and the bread sounds great, but, Poutine may be the perfect comfort food.

[bittermelon]

Try the monkey bread recipe in the Food Network Cookbook, the first one I think. It uses maple sugar. I tested the recipe several times in while working in the FN kitchens and it is a fabulous recipe.

[Annie]

Thank you, Luisa! I took advantage of the "snow day" yesterday to bake this and was rewarded with excellent bread. It made the house smell wonderful -- and tasted great, too!

[cate]

I'm not sure if there's a better pleasure in the kitchen -- or almost in the whole house, if you want to get geographical about it -- than baking bread. i usually try to include honey in almost all the breads i make, or maybe a little molasses for a darker flavor and richer color. but maple syrup -- oh my.

my jeans may regret this.

[EJ]

this looks amazing! You really should give a poutine another chance though...

[A Girl Has To Eat]

This looks golden and delicious. I will be sure to give it a try.

[Laura]

Oh be still my heart! Looks wonderful. I've been sitting here thinking what bread i'll be baking tonight...this certainly looks like a good candidate!

[Lazia]

Oh, yes. I saw this and immediately thought: FRENCH TOAST. I will be making that this weekend.

[ann]

Oh mememememe! I'm absolutely part of the maple syrup appreciation society. I *heart* the stuff. I use it basically in everything that calls for sugar since my sweet boyfriend bought a quart of it recently by mistake. Big mistake, but a sweet mistake. And it is delicious in nearly everything, from tea, to cookies, to pureed squash to on pork and over ice cream. I love maple syrup!

[Susanne]

I'm making this right now. I live in Norway so it'll be exciting to see how it works with the Norwegian versions of the ingredients. (Probably a slightly different type of flour, butter, milk, etc)

I'll let you know how it turns out!

[Lecia]

This looks great and I'll definitely give it a try! I've been on a bread making spree lately.

BTW I just started A Homemade Life and saw your name in the acknowledgements! Saw Molly read on Tuesday - love her.

[zestycook]

This bread looks amazing! Being from Canada - I do have to say that we have really good Maple Syrup :)

[Susanne]

Yaaay, it turned out wonderful! When the bread was in the oven my whole apartment smelled like maple syrup. And it heaved really well too.

[Meera]

I highly recommend this recipe: Maple Sugar Ragamuffins (http://www.epicurious.com/recipes/food/views/Maple-Sugar-Ragamuffins-234003). Very tasty!

[Meera]

http://www.epicurious.com/recipes/food/views/Maple-Sugar-Ragamuffins-234003

[Shannon in Seattle]

I made the bread and it's fabulous. I'm not sure what particular combo of ingredients made it rise so high. (Maybe it's just that I've been making a lot of whole wheat breads recently.) Though this might move me into Wednesday Chef scary fan category, I'm happy to report that I used some of the whey left over from the requeson in place of the liquid (along with dried milk powder).

[Indie.Tea]

My mouth is watering now, after you described how you consumed that beautiful loaf of maple white bread. I normally do not like white bread, but this sounds...just heavenly!

[Lucy T.]

Love your writing! Since I discovered no-knead bread I haven't felt like I'll ever knead bread again, but this post did a good job of selling me back on what's so therapeutic about kneading.

I love maple syrup. Used to put it in everything and was very bummed that it recently almost doubled in price, even here in Canada. The tartine au sucre sounds lovely, although I have to wonder who in Quebec was eating that! The only thing resembling a tartine au sucre I've ever heard Quebecois friends talk about is sliced white sandwich bread (like Wonder) with marge and white sugar! Also eaten by my mother, although she is not French, but did grow up poor.

[Sarah]

Yum! This bread was not only easy to make but delicious too.

I decided to sub some whole wheat flour for part of the white (I used 1 cup whole wheat) and used 1/4 cup flax flour (just because I have been trying to find a use for it) and it was great!

[Beth Parentaeu]

I make bread a couple times a week and the maple loaf that resulted from your recipe was in the words of my husband, "the best bread you've ever made!" It is now my everyday bread. Also, since I'm usually time crunched, I use a food processor. Just throw the dry ingredients in the bowl with the steel blade and whirl to combine. With the machine running, add the liquid ingredients through the feed tube and process for about 20 seconds. You want the dough to be the consistency of really thick oatmeal.

[Luisa]

Shannon - that's fantastic! I'm so glad you didn't let that whey go to waste. So, did your bread taste faintly of oranges?

[saadia]

I've never made bread before so I was a little intimidated, but my intrigue won out and I'm so glad it did! This turned out so well and my apartment smells incredible. I was unsure if maple sugar was worth the hefty price tag ($10 for a teeny jar!) - but it was definitely a good investment that I suspect has quite a few uses. Also, what is the proper ration of sour cream to whipped for the topping?

[TonyM]

This looks delicious and I know exactly what you mean about the comforting effect of kneading dough. A lovely, lovely blog.

[Marcie]

I've made a lot of bread in my day, but this was so delicious! I made a maple and brown sugar butter to go with it, and it was heaven.

Thanks for sharing the recipe!