Pull apart maple wheat bread

6 Servings

Quantity Ingredient
1¼ cup Water
¾ cup Maple-flavored syrup
⅓ cup Vegetable oil
2 packs Dry yeast
1 teaspoon Salt
1 teaspoon Ground cinnamon
2 Eggs, beaten
1 cup Raisins
3½ cup Whole wheat flour (3 to 3-1/2 cups)
1 tablespoon Butter or margarine, melted

Combine water, syrup and oil in a small saucepan; heat until very warm (120 to 130 degrees). Set aside.

Combine all-purpose flour, yeast, salt, and cinnamon in a large mixing bowl; stir in syrup mixture and eggs, mixing well. Stir in raisins and enough whole wheat flour to make a soft dough.

Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 minutes). Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour.

Punch dough down; divide into 20 pieces, and shape each piece into a ball. Place 10 balls, in rows of 5, in each of two greased 9x5x3-inch loaf pans. Brush each loaf with melted butter. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes.

Bake at 375 degrees for 30 minutes, or until loaves sound hollow when tapped. Remove loaves from pans, and cool thoroughly on wire racks.

Yields 2 loaves.

Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.

Shared by June Hoffman, 7/93

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