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Maple Wheat Bread

Source of Recipe

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Maple Wheat Bread

Taste of Home Christmas Annual Annual 2010
12 reviews rate this recipe 4.5 of 5 stars.
Exchanges
Prep: 30 min. + rising Bake: 20 min. + cooling
Yield: 3 loaves (12 slices each).

This tender bread is great with honey or maple butter or used for sandwiches. It also freezes well up to six weeks allowing you to get a head start on your holiday baking.—Sharlene Heatwole, McDowell, Virginia

Ingredients:
• 2 tablespoons active dry yeast
• 2 cups warm water (110° to 115°)
• 1 egg
• 1/2 cup canola oil
• 1/2 cup maple syrup
• 2 teaspoons salt
• 3 cups whole wheat flour
• 2-1/2 to 3 cups all-purpose flour
• 2 tablespoons butter, melted

Directions:
1. In a large bowl, dissolve yeast in warm water. Add egg, oil, syrup, salt, whole wheat flour and 1 cup all-purpose flour. Beat on medium speed until smooth. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky).

2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Punch dough down. Shape into loaves. Place in three greased 8x4-in. loaf pans. Cover and let rise until nearly doubled, about 40 minutes. Bake at 350° for 18-22 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with melted butter.

1 slice equals 114 calories, 4 g fat (1 g saturated fat), 8 mg cholesterol, 139 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g protein. ++++ Diabetic Exchanges: 1 starch, 1/2 fat.