Maple Rye Bread

Ingredients:

• 2 cups hot water

• ⅓ cup light molasses

• ¼ cup pure maple syrup

• 2 Tbsp shortening

• 1½ tsp salt

• 1 package yeast

• ¼ cup warm water

• 1 cup un-sifted rye flour

• 5-6 cups un-sifted all-purpose flour

Directions:
Mix the first five ingredients until shortening is melted and well-blended. Allow the mixture to cool. Dissolve yeast in warm water. Add to syrup mixture.
Add rye flour and 2 cups of the all-purpose flour to the wet mixture. Beat 4-5 minutes. Add enough all-purpose 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. Cover with a damp towel and let rise until double (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° for 45 minutes.

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Oatmeal Maple Bread

Ingredients:

• 1 package yeast

• 1 cup quick cooking oats

• 3 cups bread flour

• 1 tsp salt

• ⅓ cup maple syrup

• 1 Tbsp cooking oil

• 1¼ cups plus 1 Tbsp very warm water

Directions (for bread machine):
Put all ingredients into the pan of your bread machine according to the directions for your machine. Use the white bread selection. Press start.

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​Maple Pecan Loaf

Ingredients:

• ¾ cup water

• ½ cup maple syrup

• 2 Tbsp unsalted butter

• 2½ cups unbleached all-purpose flour

• 1 cup uncooked oatmeal (not instant)

• ¼ tsp salt

• 1½ tsp active dry yeast

• ½ cup pecan halves

Directions (for bread machine):
Pour everything except pecan halves into bread machine in the order suggested by the manufacturer. Bake on Full Cycle. Don't use short cycle. Put pecan halves in at raisin/nut beep.

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Maple Banana Bread

Ingredients:

• 1 cup brown sugar

• ½ cup butter

• 2 eggs, unbeaten

• 1 cup ripe bananas, mashed

• ⅛ cup maple syrup

• ⅛ cup milk

• 2 cup flour

• 1 tsp baking soda

• ½ tsp baking powder

• ⅛ tsp salt

Directions:
Cream sugar with butter. Add and mix in the eggs, bananas, and maple syrup. Sift and add the dry ingredients and mix thoroughly. Pour mixture into 6x10 greased loaf pan.
Bake 40-45 min at 350°. Sift confectioners' sugar over the finished bread when cooled.

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Maple Date & Nut Bread 1

Ingredients:

• 1 cup pitted date

• 1 cup boiling water

• ½ cup maple syrup

• 2 cup sifted flour

• 1 tsp baking powder

• ¾ tsp baking soda

• 1 beaten egg

• 1 tsp salt

• ½ cup chopped nuts

• 1 Tbsp melted shortening

Directions:
Shred dates or cut finely. Add baking soda and boiling water.
In a separate bowl, mix together beaten egg, maple syrup, and salt. Add to date mixture.
Fold in flour and baking powder sifted together. Add nuts and shortening.
Bake 1 hour in slow oven.

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Maple Date & Nut Bread 2

Ingredients:

• 1 cup boiling water

• 1 cup chopped dates

• 1 Tbsp butter

• 1 egg, beaten

• ½ cup maple syrup

• ½ cup chopped pecans

• 1 cup flour

• 1 tsp baking powder

• 1 tsp salt

• ¾ tsp baking soda

• 1 cup stirred whole-wheat flour

Directions:
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 at 350° for 1 hour. Cool before slicing.

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Maple Date & Nut Bread 3

Ingredients:

• 1 cup + 2 Tbsp water

• 1 Tbsp butter

• 1 tsp salt

• 1 tsp maple syrup

• 2¼ cups bread flour

• ¾ cup whole wheat flour

• ⅓ cup walnuts, chopped & toasted

• ⅓ cup pitted dates, halved

• 3 Tbsp nonfat dry milk powder

• 2 tsp bread machine yeast

Directions (for bread machine):
Add ingredients in order given by manufacturer, adding walnuts and dates with flour. Basic/white bread cycle. Light color setting.
Makes 1½ lb. loaf.

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Maple Nut Raisin Bread

Ingredients:

• ¼ cup butter

• ¾ cup milk

• 1 cup raisins

• 2 cups flour

• ½ tsp salt

• ¾ cup maple syrup

• 1 egg, well beaten

• 1 cup chopped nuts

• 4 tsp baking powder

• ½ tsp baking soda, dissolved in

• 1 tsp hot water

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

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Lemon Maple Zucchini Bread

Ingredients:

• 3 eggs

• 1 cup maple syrup

• ½ cup vegetable oil

• 1 tsp vanilla

• zest of 1 lemon, finely grated

• 1½ cup grated zucchini (or yellow summer squash)

• 1½ cup unbleached flour

• 1 cup whole wheat flour

• 1 Tbsp baking powder

• ½ tsp salt

Directions:
Beat eggs for 2 minutes. Gradually add maple syrup, oil, vanilla, and lemon zest. Stir in zucchini.
In a separate bowl, combine flours, baking powder, and salt. Make a well in the center of the dry ingredients, and then stir in zucchini mixture. Blend until smooth, then turn into greased 5x9 inch pan.
Bake at 350° for 50 to 60 minutes, or until a toothpick comes out clean. Allow to cool in the pan for 5 to 10 minutes, then remove and allow to cool on wire rack.

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Maple Pecan Whole-Wheat Bread

Ingredients:

• ½ cup pecans

• ½ oz or 2 packages dry yeast

• ½ cup maple syrup

• 1 cup warm water

• 1¾ cups finely ground whole-wheat flour

• 1 cup unbleached flour

• ¾ tsp salt

• 2 Tbsp corn oil

Directions:

• Roast the pecans first at 375° for 10-15 min. Set aside to cool. Then grind the pecans in food processor. Be careful not to over process them, or you will end up with pecan butter.

• Dissolve the yeast and 2 Tbsp of maple syrup in the warm water. Set aside until the yeast begins to foam (about 5 min).

• Combine the two flours, salt, and pecan meal in a large bowl. Add the yeast mixture and the remaining 6 Tbsp of maple syrup to the dry ingredients. Mix to form a medium-stiff dough, and continue mixing (or kneading) for 4-5 min.

• Roll out the dough on a lightly floured surface. Form into a loaf and place it in a lightly oiled loaf pan. Brush the top of the bread with a little oil and put the pan in a warm place for the dough to rise. (The risen dough should hold a dent when gently touched.)

• Bake in a preheated oven at 375° for about 40 minutes. Immediately on removing the bread from the oven, lightly brush a little unrefined corn oil on the top crust.

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Shaker Daily Loaf

Ingredients:

• 1 Tbsp active dry yeast

• Pinch of sugar

• ¼ cup warm water

• 6 cups unbleached white flour

• 2¼ cups milk

• 2 Tbsp butter

• 2 Tbsp maple syrup

• 2 tsp salt

Directions:

• Dissolve yeast and sugar in the warm water in a large bowl or food processor. Let proof (become bubbly). Mix in 3 cups of the flour.

• In a small saucepan, scald skim milk. Remove from heat. Add butter, maple syrup, and salt to the hot milk and mix until the butter melts. When the liquid has cooled to lukewarm, add to the bowl of flour and yeast.

• Stir in more flour, ½ cup at a time, until dough is fairly stiff. Knead dough 10 min, or process 15 seconds or until dough is smooth and elastic. Place dough in a large, oiled bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled.

• Remove dough from bowl and divide it in half. Let dough rest, covered, for 10 minutes. Roll into two loaves and place in loaf pans greased with butter. Cover and let rise until doubled (1 -2 hours).

• Preheat oven to 350°. Bake loaves for 35-40 min or until golden brown.

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​Maple Fruit Bread

Ingredients:

• 2 Tbsp shortening, melted

• 1 cup maple syrup

• 1 egg, well beaten

• Grated rind of 1 orange

• 2½ cup flour

• 3 tsp baking powder

• ½ tsp soda

• ½ tsp salt

• ¾ cup nuts, chopped

• ¾ cup orange juice

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Directions:

• Blend shortening, maple syrup, egg, and grated rind until creamy. Sift dry ingredients and add nuts. Add to wet mixture alternately with orange juice.

• Bake in greased loaf pan at 350° for 1 hour. Bread improves if "ripened" for at least one day before enjoying.

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Old-Time Maple Gingerbread

Ingredients:

• 2 cups flour

• 1 egg beaten

• 1 cup sour cream

• 1 cup maple syrup

• 1 tsp ground ginger

• ½ tsp salt

• 1 tsp baking soda

Directions:
Combine and sift dry ingredients. Mix maple syrup with beaten egg and add the sour cream. Combine the mixtures and bake in moderate oven for about 40 minutes. Serve with warm maple hard sauce or whipped cream.

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Maple Nut Loaf

Ingredients:

• 2½ cups sifted cake flour

• 1 egg, well beaten

• 1 cup coarsely chopped nuts

• 1 cup sugar

• 1 cup milk

• 3 tsp baking powder

• ¼ cup maple syrup

• ½ tsp salt

Directions:

• Grease 9x5x2½ inch loaf pan generously and dust with flour. Sift together dry ingredients. Add egg, milk, and syrup. Mix only until dry ingredients are moistened. Stir in nuts. Pour into prepared pan. Let stand 20 minutes before baking.

• Heat oven to 350°. Bake one hour. For thin, even slices, wrap loaf in aluminum foil or plastic. Wrap and store 24 hours before cutting.

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Maple Nut Quick Bread

Ingredients:

• 2½ cup all-purpose flour

• 1 cup sugar

• 3 tsp baking powder

• ½ tsp salt

• 1 egg, beaten

• 1 cup milk

• ¾ tsp maple syrup

• 1 cup chopped nuts

Directions:

• Sift together flour, sugar, baking powder, and salt. In a large bowl, add egg, milk, and maple syrup to flour mixture. Mix until well moistened. Stir in nuts. Pour into greased 9x5x3 loaf pan. Let stand 20 minutes before baking.

• Preheat oven to 350. Bake 50 minutes or until tests done with toothpick.

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​Maple Zucchini Bread

Ingredients:

• 1½ cup flour

• ½ cup whole wheat flour

• ¼ cup wheat germ

• 1 tsp baking powder

• 1 tsp baking soda

• ¼ tsp salt

• 1 Tbsp sesame seeds

• 1 egg

• 1 egg white

• ½ cup brown sugar

• ½ cup sugar

• 2 Tbsp oil

• ¾ cup buttermilk

• 1 Tbsp maple syrup

• 1½ cups zucchini, shredded

• ¼ cup walnuts, chopped

• ½ cup raisins

​Directions:

• Preheat the oven to 350°. Grease a loaf pan.

• Whisk the flours with the wheat germ, baking powder, baking soda, and salt. Add the walnuts, raisins, and sesame seeds and toss gently. Set aside.

• Beat the egg, egg white, sugars, and oil with an electric mixer set at medium until smooth. Add the buttermilk and maple syrup and beat again. Stir the flour mixture and zucchini into the batter by hand just until combined.

• Bake for 50 to 60 minutes, or until a toothpick comes out clean.

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Maple Johnnycake

Ingredients:

• ½ cups yellow corn meal

• ¾ cup flour

• 1 Tbsp baking powder

• ½ tsp salt

• 3 Tbsp melted butter

• 1 egg, beaten

• ½ cup maple syrup

• ½ cup of milk

Directions:

• Preheat oven to 400°.

• Mix dry ingredients and set aside. Melt butter, and add milk, syrup, and egg. Mix the wet with the dry ingredients just to moisten.

• Bake in buttered muffin pans 12-15 min, or in 8x8" baking pan 18-20 minutes. Best served with maple syrup.

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​Maple Corn Bread 1

Ingredients:

• 1⅓ cup flour

• ⅔ cup cornmeal

• 3 tsp baking powder

• ½ tsp salt

• ⅓ cup maple syrup

• ½ cup melted shortening

• 2 slightly beaten eggs

Directions:
Mix dry ingredients together thoroughly. Add syrup, shortening, and eggs. Stir until well mixed but do not beat. Turn into greased 9x9 pan.
Bake at 425° for 25 min.

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Maple Corn Bread 2

Ingredients:

• 1 cup yellow cornmeal

• ½ cup all-purpose flour

• 1 egg

• 1 Tbsp baking powder

• 1 tsp salt

• 2 Tbsp melted butter

• ¾ cup milk

• ¼ cup maple syrup

Directions:
Preheat the oven to 400°. Grease an 8x8 baking pan. Mix all the ingredients together and pour into the pan. Bake for 15-20 min.

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Maple Corn Bread 3

Ingredients:

• 1⅛ cup cornmeal

• 1⅛ cup whole wheat flour

• 3 tsp baking powder

• ½ tsp salt

• 1 egg, beaten

• ½ cup maple syrup

• ¾ cup milk

• 3 Tbsp melted shortening

Directions:
Mix dry ingredients together before adding the egg, syrup, milk, and shortening. Stir until well incorporated, but do not beat. Pour into a shallow well-greased pan (9x9” or larger).
Bake at 400° for 20 min. Cut into squares and serve hot with butter.

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​Maple Walnut Corn Bread

Ingredients:

• 1⅓ cups sifted all-purpose flour

• 4 tsp baking powder

• ½ tsp salt

• ⅔ cup cornmeal

• ⅔ cup milk

• ⅓ + ¼ cup maple syrup

• 2 eggs, lightly beaten

• ¼ cup butter, melted

• ½ cup walnuts, coarsely chopped

Directions: Heat oven to 375°. Grease 9-inch square cake pan.
Sift flour, baking powder, and salt into a large mixing bowl. Stir in cornmeal with a fork. Combine the milk, ⅓ cup maple syrup, butter, and eggs, and add to dry ingredients. Stir until blended. Spoon into the prepared pan and smooth over. Drizzle remaining ¼ cup maple syrup over the batter. Sprinkle with walnuts.
Bake for 25 minutes or until a toothpick comes out clean.

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​Maple Carrot Corn Bread

Ingredients:

• 1 cup corn flour

• 1 cup unbleached flour

• ¼ cup egg substitute

• 2 tsp baking powder

• 1 tsp salt

• ½ cup peeled, finely shredded carrots

• ¼ cup maple syrup (or any liquid sweetener)

• 2 Tbsp corn oil

• ¾ cup soy milk

Directions: Mix together the dry ingredients. Then add the carrots, maple syrup, corn oil, and soy milk. Mix just to combine the ingredients. If you over-mix, the bread will be tough.
Oil and flour the loaf pan. Pour the batter into the pan, spreading it evenly. Bake the bread in a preheated oven at 375° for 15 to 20 minutes, or until lightly browned. Carefully remove the baked bread from the pan and cool for five minutes. Serve the bread warm.

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​Maple-Pecan Corn Bread

Ingredients:

• 1 cup all-purpose flour

• 1 cup yellow cornmeal

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp salt

• 3 Tbsp butter, softened

• 2 Tbsp brown sugar

• 2 eggs

• ⅓ cup maple syrup

• ¾ cup buttermilk

• ½ cup chopped pecans

Directions: Combine flour, cornmeal, baking powder, baking soda, and salt; set aside. In a mixing bowl, combine butter, sugar, and eggs; mix well. Add syrup and buttermilk. Stir in the dry ingredients just until moistened. Stir in pecans.
Pour into a greased loaf pan. Bake 350° for 35-40 minutes or until a toothpick comes out clean. Cool for 10 minutes in pan. Serve warm with syrup, if desired.

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​Mexican Corn Bread

Ingredients:

• 3 cup self-rising cornmeal

• 3 eggs

• 1½ cups milk

• 1 cup oil

• 1 onion, chopped

• ½ tsp salt

• Jalapenos, chopped

• 1½ cups cheddar cheese, grated

• 3 Tbsp sugar

• 1 can creamed corn

Directions:
Mix and bake in iron skillet at 400° until brown.

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