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Pull-Apart Maple Wheat Bread Recipe
|Water||1 1⁄4 Cup (20 tbs)|
|Maple syrup||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Dry yeast||2 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Eggs||2 , beaten|
|Raisins||1 Cup (16 tbs)|
|Whole wheat flour||3 1⁄2 Cup (56 tbs)|
|Butter/Margarine||1 Tablespoon, melted|
Calories 2325 Calories from Fat 484
% Daily Value*
Total Fat 55 g84.7%
Saturated Fat 11.4 g56.8%
Trans Fat 0 g
Cholesterol 227.6 mg
Sodium 1076.1 mg44.8%
Total Carbohydrates 414 g138%
Dietary Fiber 40.6 g162.5%
Sugars 78.6 g
Protein 65 g131%
Vitamin A 9.2% Vitamin C 3.7%
Calcium 24% Iron 129.5%
*Based on a 2000 Calorie diet
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 (85Â°), 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 9- x 5- x 2-inch loafpans.
Brush each loaf with melted butter.
Cover and let rise in a warm place (85Â°), free from drafts, 45 minutes.
Bake at 375Â° for 30 minutes or until loaves sound hollow when tapped.
Remove loaves from pans, and cool thoroughly on wire racks.