-
1
Place milk, maple syrup, butter and salt in a saucepan and scald.
-
2
Allow to cool to lukewarm.
-
3
Dissolve yeast in warm water along with the sugar.
-
4
Set aside for five minutes until the mixture becomes frothy.
-
5
Transfer the milk mixture to a large bowl, stir in the yeast mixture and then stir in the egg.
-
6
Stir in two cups of the flour.
-
7
Then add more flour about one-half cup at a time until a ball of dough forms.
-
8
Turn the dough out onto a floured board and knead for about eight minutes until the dough is smooth and elastic, adding more flour as necessary to keep the dough from sticking.
-
9
Place dough in an oiled bowl, turn the dough to oil on all sides, cover lightly and set aside to rise until doubled, about an hour.
-
10
Punch down dough, turn onto a lightly floured board and knead for another minute or so.
-
11
Roll dough into a rectangle about nine by 12 inches, then roll tightly, jellyroll fashion, starting from the narrow side.
-
12
Pinch the seam and ends closed.
-
13
Fit the dough seam side down into a greased 9-by-5-by-3-inch baking pan.
-
14
Cover and set in a warm place to rise until doubled, about 45 minutes.
-
15
Preheat oven to 350 degrees.
-
16
Place bread in the oven and bake about 45 minutes, until well browned.
-
17
Remove from pan and allow to cool freely on a rack before slicing.
