Maple Oatmeal Raisin Bread
You can substitute maple syrup for molasses or sugar or honey in any bread, but here's one with a maple glaze, from Quebec.
2 cups milk, hot
1/3 cup maple syrup
1/4 cup brown sugar
1/4 cup corn oil
4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
2 cups rolled oats
In large mixing bowl, combine oats, maple syrup, brown sugar, corn oil, salt, cinnamon, and nutmeg. Pour scalded milk over, stir, and let stand till lukewarm.
Meanwhile, dissolve 2 tsp. sugar in 1 cup warm water, sprinkle in 2 tbsp. active dry yeast, and proof 5-10 min., then add to lukewarm mixture in bowl.
Beat in 3 cups whole wheat flour, and stir in 3-4 cups all-purpose white flour till dough clears sides of bowl. Turn dough onto lightly floured surface and knead 10 - 12 minutes, adding enough flour to keep from sticking.
At this point you can knead in 1 1/2 cups raisins OR you can add the raisins with the first of the whole wheat flour. (Kneading in is not my favourite way, so I usually add the fruit with the flour, or even earlier.)
Let rise in greased bowl, covered, till double, about 1 to 1 1/2 hours. Punch down, divide in two, shape into loaves, and place in well-greased 9 x 5 x 3 inch loaf pans, or which ever size pans you use. Cover and let rise till double.
Bake at 375 F. 15 minutes, turn down to 350 F. approximately 40 minutes more. Turn out on wire racks, and while still hot, brush with following glaze: 1/4 cup sugar, 1/2 cup maple syrup, 2 tbsp. butter - mix in saucepan, bring to boil stirring constantly, remove from heat and brush on bread. (You can also brush this glaze on lightly before baking, and after as well.)
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