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Maple French Toast Bread

Apr
1

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On store shelves recently, I noticed that Thomas’ English Muffins has a “limited edition” Maple French Toast English muffin. This sounded incredibly delicious to me, so I figured I’d go home and make some maple French toast bread on my own. Not an English muffin bread, just a regular bread, with maple French toast flavorings. What must that mean? Milk, eggs, maple syrup, cinnamon, butter–that sounds like French toast to me! I think it’s the most incredibly delicious bread I’ve ever made, and I don’t say that lightly! I make a lot of bread! You must try this bread, so let’s get started.

Of course we’re going to make it with Grandmother Bread. With the addition of egg and butter, I reduced the amount of liquid to start the dough, and added lots of “French toast” flavor with maple syrup, maple extract, and cinnamon.
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How to make Maple French Toast Bread:

1 cup warm milk
1/4 cup maple syrup
1/4 cup softened butter
1 teaspoon yeast
1 teaspoon sugar
1/2 teaspoon maple extract
1/2 teaspoon cinnamon
1 egg
1/2 teaspoon salt
3 1/2 cups flour

In a large bowl, combine milk, syrup, butter, yeast, sugar, maple extract, cinnamon, and egg. Let sit five minutes. Add salt and begin stirring in flour gradually with a heavy spoon until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading. The amount of flour is approximate–your mileage may vary! Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually, 30-60 minutes.)

Uncover bowl; sprinkle in a little more flour and knead again before shaping dough into a loaf. Place in a greased loaf pan and cover with greased wax paper or a damp towel. Let rise until loaf is tall and beautiful and maple-icious! (About an hour, depending on the temperature in your kitchen.)

Bake for 25 minutes in a preheated 350-degree oven. During the last five minutes of baking, if you like, you can take it out, brush it with a mixture of 1/4 cup water and a dash of maple extract, then sprinkle sugar on top before returning to the oven for the final few minutes of baking.
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This bread is just wow, it’s so good. It’s even more incredible toasted. And it’s not even “limited edition”–you can make it all you want!

See all my Grandmother Bread recipes here.

See this recipe at Farm Bell Recipes and save it to your recipe box.


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Posted by Suzanne McMinn | Permalink  

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Spiced Apple Cupcakes

Feb
15

Want one?
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I was in a cupcakes mood this weekend. I had some fresh apples. That means spices, and lots of them. And brown sugar. And some sweet, creamy frosting on top. Here’s what I came up with.

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How to make Spiced Apple Cupcakes:

1/4 cup butter
1 cup brown sugar
1 egg
1/2 teaspoon vanilla
1/3 cup buttermilk
1 1/2 cups apple, peeled, cored, diced
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves

Beat butter and brown sugar together then add egg, vanilla, and buttermilk. Mix in dry ingredients and beat well to combine.
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Stir in diced apples.
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Spoon into muffin cups, greased or lined with cupcake papers.
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Bake at 350-degrees for 20-25 minutes until it passes the toothpick test.
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Cool on a wire rack then frost!

Makes one dozen cupcakes.

I used a shortening-based frosting because that holds up better when piping decorations.

Creamy Frosting:

1 cup shortening
2 teaspoons vanilla or other flavoring of choice*
4 1/2 cups sifted powdered sugar
3-4 tablespoons of milk or as needed

*I used cognac, actually.

Beat shortening and vanilla together then start adding powdered sugar a little at a time, along with milk, until you have a creamy but stiff frosting. This makes plenty to frost one dozen cupcakes. (I used food coloring to adjust the color of the frosting to match the cupcakes.)
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The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....



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