This month the #BreadBakers are baking with natural sweeteners so you won’t find granulated sugar in the ingredient lists for any of our breads shared below. What you will find are alternatives like honey, maple syrup, fruit purees and other creative ways to add a touch of sweetness. I baked with maple syrup in this recipe for Maple Oatmeal Bread. Not only was the maple syrup a highlight but also was the secret ingredient of coffee (no sugar added!). I was curious so I gave this bread a try and thoroughly enjoyed it. You’ll want to eat this bread lightly toasted with a touch of butter or you’ll find it is an excellent sandwich bread which slices well and balances nicely with a filling of turkey and cheese.
- 5 3/4-6 1/4 cups all-purpose flour
- 2 packages active dry yeast
- 1 1/2 cups prepared coffee
- 1 cup quick-cooking rolled oats
- 3/4 cup pure maple syrup
- 1/3 cup butter
- 2 teaspoons salt
- 2 eggs
- In a very large mixing bowl combine 2 cups of the flour and the yeast. In a medium saucepan heat the coffee, rolled oats, maple syrup, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter is almost melted. Add to flour mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).
for full instruction please see : www.abakershouse.com