Breads

Cindy’s Vermont Oatmeal Maple-Honey Bread

Recipe from King Arthur Flour, Norwich, VT.  Yields 2 sandwich loaves.

2 c. boiling water
1 c. thick oat flakes (rolled oats)
1/2 c. maple sugar (or brown sugar)
1/2 tsp. maple flavor (optional)
1 tbsp. honey
1/4 c. (1/2 stick) butter
1 tbsp. salt
1 tsp. cinnamon
1 tbsp. instant active dry yeast
11/2 c. King Arthur 100% white whole-wheat flour
4 c. King Arthur unbleached all-purpose flour

In a large mixing bowl, combine the water, oats, maple or brown sugar, maple flavor (if you’re using it), honey, butter, salt and cinnamon. Let cool to lukewarm.

Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5-7 minutes by machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour.

Divide the dough in half, and shape each half into a loaf. Place the loaves in 2 greased 81/2 x 41/2" bread pans. Cover the pans with lightly greased plastic wrap (or an acrylic dough cover), and allow the loaves to rise till they’ve crowned about 1 inch over the rim of the pan, about 1 hour.

Bake the loaves in a preheated 360 degree oven for 33 minutes.* Remove them from the oven when they’re golden brown and the interior registers 190 degrees on an instant-read thermometer.

*If your oven can’t be set at 360 degrees, set it at 350 degrees and bake the bread for 35 - 40 minutes.
 

Old-time Maple Gingerbread

Recipes from Nicki Paquette, St. Albans, VT.

1 egg
1 c. sour cream
1 c. dark maple syrup
1 tsp. ginger
1/2 tsp. salt
2 c. King Arthur flour
1 tsp. baking soda
1 tsp. baking powder

Mix all ingredients together, and pour into greased bread pan. Bake at 350 degrees for approximately 1 hour or until toothpick test comes clean. Serve with maple cream or butter.

Maple Pumpkin Bread

Recipe from Karen Fortin, Carman Brook Maple and Dairy Farm, Swanton, Vt.
Yields 3 standard loaves or 5 - 6 small loaves

1 1/2 c. grade B maple syrup
1 1/2 c. sugar
4 eggs
1 c. oil
3 c. mashed pumpkin (squash may be substituted)
3/4 tsp. salt
3/4 tsp. baking powder
1 1/2 tsp. cinnamon
4 1/2 c. flour
1 1/2 tsp. baking soda
1 1/2 tsp. cloves
1 1/2 tsp. nutmeg

Beat maple syrup, sugar, eggs and oil together; add pumpkin. Add dry ingredients. Bake at 300 degrees for 1 hour and 20 minutes. Test with cake tester.

This bread freezes excellently.

Maple Sticky Buns

Recipes from Armande Tremblay, St. Albans, Vt.
Winner: Breads Vermont Maple Festival 2003 (as demonstrated on VPT Cooks)

1 tsp. yeast
2 c. warm water
2 tbsp. grade B maple syrup
2 tbsp. light oil
2 tsp. salt
5 - 6 c. unbleached white flour or bread flour
1/2 c. nonfat dry milk
2 tbsp. wheat germ

Dissolve the yeast in the warm water and maple syrup. Leave alone for a few minutes. When frothy, add oil, salt and 2 c. flour; beat well. Add dry milk and wheat germ, and mix in. Then, add 2 - 3 c. more flour, a little at a time. Knead about 10 minutes. Let rise until double. Punch down; roll dough to about 1/4 - 1/2" thick. Spread some soft butter on the dough and sprinkle with 1/2 c. maple sugar or maple sprinkles. Roll up like a jelly roll. Slice into slices about 1" thick. In an 8 or 9" pan, melt about 1 tbsp. butter; add 3/4 c. medium or dark maple syrup and 1 c. chopped nuts. Arrange slices in the pan; rise again, then bake at 375 degrees.

Maple Scones

Recipe Reprinted with permisson of Vegetarian Family Table
To read the artcile reprinted on the VermontMaple.org website, see our Maple In the Media page.

Ingredients: Makes 8 scones

3 cups all purpose flour
4 tablespoons (packed) light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1/2 cup (or more) plus about 4-6 tablespoons whole milk
1/2 cup plus 2 tablespoons pure maple syrup
2/3 cup (about) powdered sugar

Directions:

Preheat oven to 375°F.

Whisk flour, 2 tablespoons light brown sugar, baking powder, baking soda and salt in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal.

Stir 1/2 cup milk and 1/2 cup maple syrup in small bowl to blend. Gradually add milk mixture to flour mixture, stirring just until dough comes together and adding more milk by tablespoonfuls if dough is dry.

Turn dough out onto lightly floured surface. Knead dough gently until smooth, about 5 turns. Using floured hands, pat out dough to 8-inch round; cut dough into 8 wedges. Transfer wedges to baking sheet, spacing 2 inches apart.

Bake scones until golden and tester inserted into center comes out clean, about 20 minutes. Transfer to rack.

Meanwhile, whisk remaining 2 tablespoons brown sugar and 2 tablespoons maple syrup in medium bowl to blend. Add 2/3 cup confectioners sugar and mix well. Add whole milk 1 tablespoon at a time, whisking, until you have a thick glaze.

Drizzle or spread glaze over warm scones. Let stand until glaze sets.