Prep 3 hrs
Cook 40 mins
Very special breakfast bread (good anytime!) Makes a very classy French Toast.
- 236.59 ml sourdough starter
- 1 egg
- 44.37 ml water
- 29.58 ml maple syrup
- 14.79 ml butter or 14.79 ml margarine
- 1.23 ml maple extract
- 709.77 ml bread flour
- 3.69 ml salt
- 3.69 ml ground cinnamon
- 4.92 ml yeast (optional)
- 118.29 ml chopped walnuts, toasted
- 118.29 ml raisins (optional)
- Place ingredients in bread machine pan according to manufacturer's instructions.
- Yeast is optional if baking in conventional oven.
- Select basic white cycle, or dough cycle if you prefer to bake in the oven.
- At end of dough cycle, shape into loaf and place in lightly greased bread pan.
- Cover and let rise until about doubled.
- Bake at 350 degrees F for 30 to 40 minutes, or until golden brown.
- Turn out of pan onto wire rack to cool.
- Brush crust with melted butter if desired, for a soft crust.
- NOTE: To toast walnuts, spread on a shallow baking pan and place in a 350 degree F oven for about 10 minutes.
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.
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!!
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!