May Day Maple Hearth Bread
- 1 envelope active dry yeast
- 1/3 cup real maple syrup
- 1/4 cup warm water (105ºF-115ºF)
- 3 cups flour
- 3 tablespoons packed brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup shortening
Dissolve the yeast in the water. Mix 1 1/2 cups of the flour with the brown sugar, baking powder, and salt. Cut in shortening. Add the syrup to the yeast mix and let the syrup dissolve too. Now add yeast mix to the flour mix; stir. Add flour until dough is easy to handle. Turn onto a floured surface and knead for 1 minute. Cover and let rise for 15 minutes. Form into round, place on cookie sheet. Let rise in a warm spot for 30 minutes.
Yield: 1 loaf
Preheat oven to 350ºF. Slice pleasing image into bread top. Bake for 30 minutes. Bread is done when it sounds hollow when tapped. Loaf can be brushed with syrup or butter during last 5 minutes of baking.
Note: This bread is quite dry without something to moisten it, so definitely serve it with butter. Also, your bread will have trouble rising if the syrup is too cold! Warm up the syrup if it has been in the refrigerator, it should be room temperature or warmer.
Source: Telesco, A Kitchen Witch's Cookbook
Use for: Beltane
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