How To make Maple Sugar Bread
BEV CHRISTENSEN CPVM71A:
6 md Tart cooking apples; peeled
-core;1/2"lengthhwise slices 1/2 c -water
1 c Hazelnuts (filberts)
2 1/2 c Flour
1 ts Baking soda
1 ts Ground cinnamon
1/2 ts Fresly grated nutmeg
1/2 ts Salt
1 c Seedless raisins;coarse chop
1 ts Butter; softened
1/2 c Butter; softened
3/4 lb Maple sugar
3 Eggs
Combine apples & water in a 2 or 3 quart enameled saucepan, bring to a boil over high heat. Reduce heat to low & simmer partially covered for about 20 minutes, or until the apples are soft & a slice can be mashed easily against the side of the pan with the back of a spoon. Puree apples through a food mill or rub them through a fine sieve into a bowl. Measure & reserve 1 1/2 cups of the puree; save any extra puree for another use. Meanwhile,
preheat the oven to 350. Drop the hazelnuts into enough boiling water to immerse them completely & cook briskly, uncovered, for 2 min. Drain nuts in a sieve &, with a small, sharp knife, peel them while they are still hot. Spread nuts in a baking dish & toast them in the middle of the oven for about 10 min. stirring them from time to time so they color delicately on all sides. Chop hazelnuts coarsely & set them aside. (do not turn off the oven) Combine flour, baking soda, cinnamon, nutmeg, salt & sift them onto a plate or a sheet of wax paper. Place the raisins in a bowl, add about 1/4 cup of the flour mixture & toss gently but thoroughly togeher. Use teaspoon of butter to coat bottom & sides of a 9x5x3 loaf pan. If maple sugar is moist, grate it on the finest side of a stand-up hand grater. If it is dry, grate it with a nut grinder. (about 1 1/2 cups of grated maple sugar.) In a deep bowl, cream 1/2 cup of softened butter & maple sugar together, beating & mashing them against the sides of the bowl with a large spoon until they are light & fluffy. (or use an electric mixer) Add eggs, one at a time, beating well after each addition. Then beat in about 2/3 cup of the flour mixture &, when it is completely incorporated, about 1/2 cup of the apple puree. Repeat two more times until all of flour mixture and apple puree have been added, then stir in the hazelnuts and raisins. Pour the batter into buttered pan, spreading it & smoothing the top with a spatula, & bake in the middle of the oven for 1 1/2 hours, or until the top is golden brown & a toothpick or cake tester inserted in -----
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How to Make Maple Sugar - Glen And Friends Cooking
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Maple Bacon Brie Bread | Delish
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INGREDIENTS
8 slices bacon
1/4 c. maple syrup
2 tbsp. brown sugar
1 large boule
1/2 c. (1 stick) butter, melted
2 tbsp. Freshly Chopped Parsley
2 tsp. chopped thyme leaves
1 (8-oz.) brie wheel
Pinch kosher salt
Freshly ground black pepper
DIRECTIONS
1. Preheat oven to 400° and place a wire rack inside of a large rimmed baking sheet. Spread bacon strips in a single layer on top of the rack. Brush with maple syrup and sprinkle with brown sugar.
2. Bake until the bacon is crispy, flipping the slices halfway through, about 20 minutes. Let cool slightly then chop.
3. Reduce oven temperature to 350° and line a large baking sheet with parchment paper. Using a serrated knife, crosshatch the boule, making slices every inch in both directions and making sure to not slice all the way through the bottom of boule.
4. In a small bowl, whisk together butter, parsley, thyme, salt and pepper. Brush boule with butter mixture, making sure to get inside the crosshatches.
5. Cut brie into small thin strips. Stuff each crosshatch with brie and wrap bread completely in foil. Bake until the cheese is melted and the bread is warm and toasty, about 20 minutes. Let cool 5 minutes, then serve warm.
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Maple Syrup Walnut Toast Bread
Maple Syrup Walnut Toast Bread ????
Attention ????
Dough sheeter pressa
you need to press the dough
on the pressa 10 times
Each Piece 130g
Each Piece Long 30cm
Ingredients
1000g high-gluten flour
180g brown sugar
40g honey
10g salt
120g eggs
Yeast 12g
400ml of ice water
Improver 3g
30 ml maple syrup
knead the dough for 12min
Add120g butter
knead the dough for 5min
Rest the dough for 75min
After making the bread
Rest the dough for 60min
Brush with egg
Chopped Walnuts on the top
Bake on a preheated oven
200c 25 to 30 min until the surface is golden brown
#food #recipe #baking #homemade #viral #chef #greece #short
Eric Kim’s Fluffy Maple Milk Bread | NYT Cooking
Get the recipe:
“You can take comfort in knowing that someone who has never made bread before is the person who developed this recipe, which means you can probably do it, too.” Eric Kim is back! He’s in the studio kitchen showing us how to make his Maple Milk Bread recipe, which appears in Eric’s new cookbook, “Korean American: Food That Tastes Like Home.” It’s inspired by the milk breads found in Asian bakeries, but Eric’s recipe is distinguished by maple syrup and a sturdier crumb.
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All the food that’s fit to eat (yes, it’s an official New York Times production).
Stop Using Sugar in Baked Goods. How to Use Maple Syrup Instead
Replacing sugar with maple syrup or honey is an easy way to make any baked good healthier without sacrificing taste. In this video Kristina shares some helpful tips for how to successfully replace sugar in any recipe with one of these alternatives. Looking for pure maple syrup? Check out our website - we ship all across the U.S.!
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French Toast Recipe with Maple Syrup | Legendary French Toast Recipe Quick and Easy
Legendary is the word to best express this French Toast Recipe with Maple Syrup this really is a Legendary French Toast Quick and Easy Breakfast Recipe– you have to try it! It's the perfect breakfast for kids as well as best weekend breakfast with the family!
This classic French Toast recipe is easy, uses simple pantry ingredients, and has a secret ingredient that makes a thicker better. It’s one of our family’s favorite breakfasts!
My kids want this classic French toast recipe every day in the breakfast, served with fresh fruit, maple syrup and whipped cream! We’ve been making it for decades!
Please watch complete video.
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