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.
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
1/2 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.
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.
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Suzanne, You’re awesome! :heart:
On April 1, 2016 at 5:02 pm
This sounds amazing. Knowing my husband, he’d want to make French Toast with that bread if I made it. :hungry:
On April 2, 2016 at 6:02 pm
OMG, that sounds phenomenal! I love your Grandmother Bread – I gave the recipe to my mother and now that’s her preferred recipe, too 😀
On April 5, 2016 at 9:04 am
Thank you for this post, I bake so much bread and am always looking for something new, this sounds delicious.
On April 5, 2016 at 9:20 am
Suzanne, any idea how this might work using the dough cycle of my bread machine?
On April 10, 2016 at 12:35 pm
Suzanne McMinn says:
Joell, I never use a bread machine, so I don’t know. I would think you would add the syrup at the same time as you would the other liquids.
On April 11, 2016 at 7:20 am
Thank you Suzanne, I really want to try this recipe, I have to use a machine because I am not able to do the kneading, I have made our bread for nearly 30 years, I can even imagine going back to buy bread, the only ones I would even consider are between $4 to $5 a loaf, not in our budget, I will bake our bread as long as I am able, I know what is in it and who can touched it. Thank you again for another great bread recipe, I make copies of them and keep them in a notebook, and thank you for your help.
On April 11, 2016 at 10:48 am