Back to Recipes Recipes! Michigan Maple Syrup Association

Breads & Rolls

Maple Syrup Rye Bread
 (Makes 2 9" round loaves)

2 cups hot water 1 package yeast
1/3 cup light molasses 1/4 cup warm water
1/4 cup pure maple syrup 1 cup unsifted rye flour
2 tablespoons shortening   5-6 cups unsifted all-purpose flour
1 1/2 teaspoons salt      

Mix first five ingredients until shortening is melted and well blended, cool. Dissolve yeast in warm water. Add to syrup mixture.
Add rye flour and 2 cups unsifted all-purpose flour; beat 4-5 minutes.
Add enough flour to make a dough stiff enough to handle. Use remaining flour to cover pastry cloth or board. Knead until dough is smooth and springs back slightly, about 7 to 10 minutes. Dough will be slightly sticky. Place dough in a greased bowl, turn to grease top.
Cover with a damp towel and let rise until double in bulk, about 2 hours. Punch down and knead lightly on a floured surface. Divide dough into 2 equal portions. Form each into a ball and place in a greased 8" or 9" round cake pan. Cover with a damp towel and let rise about 1 hour. Bake at 350 degrees F for 45 minutes.

Maple Nut Bread

1/4 cup oleo   1 egg, well beaten
3/4 cup milk   1 cup chopped nuts
1 cup raisins   4 teaspoons baking powder
2 cups flour   1/2 teaspoon baking soda, dissolved in
1/2 teaspoon salt   1 teaspoon hot water
3/4 cup pure maple syrup

Combine all ingredients in order given. Pour into greased loaf pan and allow to sit 20 minutes. Bake 375 degrees F. for 60 minutes.

Maple Date Nut Bread

1 cup boiling water 1 cup flour
1 cup chopped dates 1 teaspoon baking powder
1 tablespoon butter   1 teaspoon salt
1 egg, beaten   3/4 teaspoon baking soda
1/2 cup maple syrup   1 cup stirred whole-wheat flour
1/2 cup chopped pecans      

Pour boiling water over dates and  butter. Stir until butter melts. Add  egg,  maple syrup, and pecans.
Sift together  flour,  baking powder, salt, soda and combine with flour. Pour liquid mixture into dry ingredients. Stir until just dampened. Pour into greased loaf pan. Bake in 350-degree F oven for 1 hour. Cool before slicing.

Maple Fruit Bread

2 tablespoons melted shortening 3 teaspoons baking powder
1 cup maple syrup 1/2 teaspoon soda
1 egg, well beaten   1/2 teaspoon salt
rind of one orange, grated   3/4 cup chopped nuts
2 1/2 cup flour 3/4 cup orange juice

Blend shortening, maple syrup, egg, and orange rind. Sift together flour, baking powder, baking soda, and salt. Add chopped nuts. Add to first mixture alternately with orange juice. Bake in greased pan at 350 degrees F  for 1 hour. Bread is better if "ripened" for at least one day before using.

Maple Corn Muffins

1 1/3 cups flour 2 eggs
2/3 cup cornmeal   2/3 cup milk
3 teaspoons baking powder   1/2 teaspoon salt
1/3 cup Maple Syrup 1/2 cup melted shortening

Sift dry ingredients together. Beat eggs in bowl; add milk, maple syrup and shortening. Blend dry ingredients in quickly to just moisten flour. Pour into 12 muffin tins and bake 425 degrees F. for about 20 minutes.

Maple Pecan Rolls
(16 rolls)

  plain roll dough 1 cup maple syrup
1/4 cup maple sugar 1 tablespoon butter
1 teaspoon cinnamon   1 cup broken pecans

Roll 1/2 recipe for plain roll dough on lightly floured surface to 1/4-inch thickness.
Brush with melted butter and sprinkle maple sugar and  cinnamon.
Roll as for jellyroll, seal edge and cut in 1-inch pieces.
Combine maple syrup and butter. Boil in saucepan to 230.
Cool and pour into cake pan with broken pecans. Place rolls, cut side down in mixture. Cover. Let rise until double in bulk. Bake at 375 degrees F for 25 minutes When cool, remove from pan, bottom side up.

Oatmeal Maple Pancakes

1/4 cup maple syrup 1 cup pancake mix
3/4 cup milk 1/2 cup quick cooking oatmeal
1 egg   2 tablespoons melted shortening

Combine syrup, milk & egg. Add pancake mix, oats & shortening. Beat lightly until blended. Bake on hot griddle, greased. Makes about 1 dozen, 4-inch pancakes.
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