Maple Wheat Bread

By Addie

This tender bread is great with honey or maple butter or used for sandwiches. It also freezes well up to six weeks allowing you to get a head start on your holiday baking.—Sharlene Heatwole, McDowell, Virginia

Ingredients

• 2 tablespoons active dry yeast
• 2 cups warm water (110° to 115°)
• 1 egg
• 1/2 cup vegetable oil
• 1/2 cup maple syrup
• 2 teaspoons salt
• 3 cups whole wheat flour
• 2 1/2-3 cups all-purpose flour
• 2 tablespoons butter, melted

Preparation

Step 1

In a large bowl, dissolve yeast in warm water. Add the egg, oil, syrup, salt, whole wheat flour and 1 cup all-purpose flour. Beat on medium speed until smooth. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Shape into loaves. Place in three greased 8-in. x 4-in. loaf pans. Cover and let rise until nearly doubled, about 40 minutes. Bake at 350° for 18-22 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with melted butter. Yield: 3 loaves (12 slices each).