Since it’s been Shrove Tuesday I thought some pancake inspired bread is in order! This bread contains lots of maple syrup and has a brioche like feel to it. It’s very soft because you need to knead it for at least 10 minutes. I thought maple syrup is key to pancakes and it’s a great substitute in cooking for normal sugar. However you need a fair amount of it in order for the flavour to come through.
This bread is soft and reminds me of the thick American pancakes which I love to have on Pancake Day!
The recipes is as follows:
400g strong white flour
5g salt
7g yeast (1 sachet)
270ml milk
25ml maple syrup
20g butter
This makes 2 smaller loaves. I made mine into plaited letters as I made the bread for two of my friends who have birthdays this week.
Place the flour, salt, yeast, maple syrup and butter into a bowl. Add the milk and begin to knead. I kneaded my bread for nearly 15 minutes until it was silky smooth and elastic. Leave to rise for 1 hour until it has doubled in size.
Once it has risen, knock the bread back by kneading it again. Now you could just place the loaf in a tin for a tin loaf, however I divided mine into strands and plaited them together. When plaiting bread, make sure the ends are really stuck together otherwise they may come apart once cooked. You could use a little egg wash in between the ends to secure them but it’s not necessary.
half way through plaiting
maple syrup bread, plaited and ready to go in the oven!
Now leave to prove for 30 minutes and then place in a oven at 220° for 20 minutes. The bread will be golden on top and sound hollow on the bottom. Enjoy!
My ‘J’ bread for my friend james
More bread less dough 