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This white and whole wheat bread is maple-sweet and nutty. It's delicious as is, or makes great French toast or bread pudding.
2 cups (8 ounces) King Arthur 100% White Whole Wheat Flour
1 cup (4 1/4 ounces) King Arthur Unbleached Special Bread Flour
2 1/2 teaspoons instant yeast
1 tablespoon King Arthur Whole-Grain Bread Improver (optional, but very helpful)
1 1/4 teaspoons salt
1/4 cup (2 3/4 ounces) maple syrup
1/2 cup 2 3/4 ounces) maple or cinnamon chips
1 cup (4 ounces) chopped walnuts
1 teaspoon maple flavor powder
1/4 cup (1 1/4 ounces) Baker's Special Dry Milk or nonfat dry milk
2 tablespoons butter
1 1/8 to 1 1/4 cups (9 to 10 ounces) water*
*You'll need the greater amount in winter, the lesser amount in summer.
Combine all of the dough ingredients, and mix and knead them together -- by hand, mixer or bread machine -- till you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 to 1 1/2 hours.
Divide the dough into 16 pieces, round each piece into a ball, and place the balls in a large pan, such as our 12 x 12-inch sticky bun pan or our 14 x 2-inch round multi-purpose bread pan. Allow the rolls to rise, covered, for about 1 1/2 hours, or till puffy.
Bake the rolls in a preheated 350°F oven for for 20 to 23 minutes. Remove from the oven, and cool completely on a wire rack. Yield: 16 rolls.