Maple Walnut Sourdough Bread

Submitted by Donna M.

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

 

• Ready In: 3hrs 40mins
• Ingredients: 12
• Yields: 1 loaf

ingredients

• 1 cup sourdough starter
• 1 egg
• 3 tablespoons water
• 2 tablespoons maple syrup
• 1 tablespoon butter or 1 tablespoon margarine
• 1⁄4 teaspoon maple extract
• 3 cups bread flour
• 3⁄4 teaspoon salt
• 3⁄4 teaspoon ground cinnamon
• 1 teaspoon yeast (optional)
• 1⁄2 cup chopped walnuts, toasted
• 1⁄2 cup raisins (optional)

directions

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

Reviews

[Cindy Lynn]

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.

 

[Katzen]

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!!

 

[Busters friend]

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!

 

[KateL]

I am still fine-tuning my version of this recipe. I made it completely in my Zo ABM and used the custom settings given in Recipe#510892. I added the raisins at the beginning, although I would wait for the "beep" next time so the raisins would not be separated as much, and I would add more raisins. I used no yeast because I was using a long sourdough rise method. All in all, I was happy with my results. The bread rose to a decent loft, and my 18-mo.-old granddaughter gave the bread a thumbs up. I'll try an oven loaf once my cloche arrives. Made for Name That Ingredient Tag Game.

 

[AKillian24]

Update: This bread freezes extremely well. I wrapped 2 slice packages in foil and put it in a freezer ziploc. For breakfast, I take it out and put it on the lowest setting on my toaster, sread cream cheese and cinnamon spinkles on top for an out-the-door breakfast.