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    You are in: Home / Recipes / Maple Walnut Sourdough Bread Recipe
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    Maple Walnut Sourdough Bread

    Maple Walnut Sourdough Bread. Photo by KateL

    1/2 Photos of Maple Walnut Sourdough Bread

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 40 mins

    3 hrs

    40 mins

    Donna M.'s Note:

    Very special breakfast bread (good anytime!) Makes a very classy French Toast.

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    Ingredients:

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 1
      Place ingredients in bread machine pan according to manufacturer's instructions.
    2. 2
      Yeast is optional if baking in conventional oven.
    3. 3
      Select basic white cycle, or dough cycle if you prefer to bake in the oven.
    4. 4
      At end of dough cycle, shape into loaf and place in lightly greased bread pan.
    5. 5
      Cover and let rise until about doubled.
    6. 6
      Bake at 350 degrees F for 30 to 40 minutes, or until golden brown.
    7. 7
      Turn out of pan onto wire rack to cool.
    8. 8
      Brush crust with melted butter if desired, for a soft crust.
    9. 9
      NOTE: To toast walnuts, spread on a shallow baking pan and place in a 350 degree F oven for about 10 minutes.

    Ratings & Reviews:

    • on August 28, 2002

      55

      This is the first time I used the "dough" cycle on my bread machine to make a loaf of bread. I'd been hearing that bread machine recipes prepped in the bread machine and baked in the oven turned out so much better, so at Donna's recommendation, I decided to try it with this recipe. It is wonderful. I used my own homemade maple syrup (I almost always have a jug in the fridge) and increased the cinnamon to 1 tsp. since my family are cinnamon lovers. I served this with bacon and eggs for breakfast this morning. My husband had his toasted and I had mine fresh sliced. It was soooooo tender (both toasted and untoasted). Normally I would drizzle an icing over the top, but this didn't need that. I couldn't believe it was this sweet for a sourdough bread. My husband normally only tolerates sourdough breads, but this one he'd like to have again. I almost forgot to mention, since I was baking this in the oven, I opted not to add the yeast and it rose beautifully. I baked it at 375 deg F for about 30 minutes, then buttered the top when it was fresh out of the oven.

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    • on August 16, 2009

      55

      Beautiful, delicious, loaf! I did not use the yeast, and let the sourdough do the work. I used the raisins, and they were a great addition. I made it in my KA, instead of the bread machine, too. Thanks, Donna - another winner!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 13, 2007

      55

      Fantastic recipe! I am always looking for new interesting ways to use my trusty sourdough starter! The taste & texrtue of this bread is professional grade! I doubled recipe & used ABM to mix/knead dough. I did use 2T cinnamon, about 1 1/2 cups raisins & 1 1/2 cups pistachios (no walnuts). Left out maple extract as I had none. After the inital rise n the bread machine, I punched down dough & then pulled & stretched it into a rough rectangle & scattered the raisins, nuts, cinnamon & 1/2 cup flax seed meal across. Then I folded into thirds & stretched out again, folding into thirds perpendicular to the first fold. I repeated this again & then cut the dough in 1/2. The 2 resulting loaves looked like turbans! I sprinkled them with Demerara sugar & let sit while the oven preheated to 375 degrees. After putting the loaves in I noticed the 350 degree part of the recipe & so turned the heat down, tossing in a handful of ice cubes to generate a bit of steam. They cooked perfectly in 40 minutes - looked like something out of a boulangerie! I brought one in to my periodonist's office (more surgery today but not as bad as last 2 procedures, hens I am awake & on Zaar LOL) & she & her staff devoured it plain - 35 minutes out of the oven! DH & DF tried the second loaf when we returned home - this recipe is surely a keeper - to be made with walnuts next time I have them. Donna M., thank you very much for such a delicious flexible loaf - I will be making this one often!

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    Read All Reviews (6)

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    Nutritional Facts for Maple Walnut Sourdough Bread

    Serving Size: 1 (664 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2034.4
     
    Calories from Fat 526
    25%
    Total Fat 58.4 g
    89%
    Saturated Fat 13.0 g
    65%
    Cholesterol 242.0 mg
    80%
    Sodium 1909.5 mg
    79%
    Total Carbohydrate 323.4 g
    107%
    Dietary Fiber 14.9 g
    59%
    Sugars 27.4 g
    109%
    Protein 54.1 g
    108%

    The following items or measurements are not included:

    sourdough starter

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