| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 3 |
|
To 3 1/2 Cups all-purpose |
|
|
Flour |
| 1/4 |
c |
Water |
| 1/4 |
c |
Butter or marganne7F |
| 1 |
pk |
Active dry yeast |
| 2 |
|
Eggs |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Honey or sugar |
| 1/2 |
c |
Milk |
|
|
Maple Filling |
|
2 |
LOAVES |
INSTRUCTIONS
Combine 1 cup flour, yeast, and salt in a mixer bowl. Warm milk, water, and
butter in a small saucepan. Add liquid, eggs, and honey to flour mixture;
beat until smooth, about 3 minutes on electric mixer. Stir in enough
remaining flour to make a soft, sticky dough Turn out onto floured board;
continue to work in flour until dough can be kneaded. Knead until smooth
and elastic, but still soft (about 5 minutes). Cover with a bowl; let rest
30 minutes. Divide dough in half; roll each half into a 15x12 inch
rectangle. Spread with Maple Filling. Fold each rectangle in thirds, making
a 15x4-inch strip Cut in 10 equal pieces. Place strips of dough in greased
8x4x2-inch loaf pans, cut side down. Cover; let rise 30 minutes. Bake at
350 F 35 to 40 minutes.
Maple Fllling: Cream 1/2 cup firmly packed brown sugar and 1/3 CUp white
sugur with 1/4 cup softened butter or margarine. Stir in 1/4 cup maple
syrup, 2 tablespoons all- purpose flour, 1/2 teaspoon cinnamon, and 1/2 cup
chopped nuts.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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