Maple Brown Sugar Sandwich Bread Recipe
A tender, aromatic sandwich bread infused with maple syrup and brown sugar that creates perfectly sweet slices ideal for toast, sandwiches, or enjoying with a simple spread of butter.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">500g bread flour (plus extra for dusting)</li><li class="ingredients-single-item">60g light brown sugar</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">7g instant dry yeast</li><li class="ingredients-single-item">60ml pure maple syrup (not pancake syrup)</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">240ml whole milk, lukewarm</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">15ml maple syrup</li><li class="ingredients-single-item">15g unsalted butter, melted</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook attachment</li><li class="equipment-single-item">23cm x 13cm (9" x 5") loaf pan</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Digital kitchen scale</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by warming your milk until it's just lukewarm (about 38°C/100°F) – this gentle temperature activates the yeast without killing it. In the bowl of your stand mixer, combine the warmed milk with the maple syrup and sprinkle the yeast over the surface. Let this mixture sit for 5-10 minutes until it becomes foamy, which confirms your yeast is active and ready to work.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg, softened butter, brown sugar, and salt to the foamy yeast mixture. The brown sugar works with the maple syrup to create a complex sweetness while contributing moisture to the finished bread. Mix on low speed until combined.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>With the mixer running on low speed, gradually add the bread flour until a shaggy dough forms. Bread flour's higher protein content develops stronger gluten networks than all-purpose flour, giving your loaf better structure and a higher rise. Increase to medium speed and knead for 7-8 minutes until the dough becomes smooth, elastic, and pulls away from the sides of the bowl. The dough should be slightly tacky but not sticky – add a tablespoon of flour at a time if needed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer your dough to a lightly oiled bowl, turning once to coat all surfaces. Cover with a clean kitchen towel or plastic wrap and place in a warm, draft-free location to rise until doubled in size, about 1-1.5 hours. The ideal rising temperature is around 25-27°C (75-80°F). If your kitchen is cool, create a warm environment by placing the dough near (not on) a heating vent or in an oven with just the light turned on.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once doubled, gently punch down the dough to release excess air bubbles. Turn it out onto a lightly floured surface and shape into a rectangle roughly the length of your loaf pan. Roll the dough tightly from one short end, pinching the seam and ends to seal. This tight rolling creates a good structure that prevents large air pockets in your finished loaf.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the shaped dough seam-side down in a greased 23cm x 13cm (9" x 5") loaf pan. Cover again and allow to rise until the dough crowns about 2.5cm (1 inch) above the rim of the pan, approximately 45-60 minutes. About 30 minutes before baking, preheat your oven to 180°C (350°F) to ensure it's properly heated.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake the risen loaf in the preheated oven for 35-40 minutes until deeply golden brown. The internal temperature should reach 88-93°C (190-200°F) when tested with a digital thermometer inserted into the center. If the top browns too quickly, loosely tent with aluminum foil for the remainder of the baking time.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the bread is baking, prepare the maple glaze by combining the melted butter and maple syrup. As soon as you remove the bread from the oven, brush the hot loaf generously with this mixture. The glaze adds moisture, enhances the maple flavor, and gives the crust a beautiful sheen.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing. This resting period is crucial as it allows the structure to set and prevents the bread from becoming gummy when cut. For the cleanest slices, use a serrated knife with a gentle sawing motion.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Store your maple brown sugar bread in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, slice and freeze with parchment paper between slices for up to 3 months, allowing you to thaw individual portions as needed.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I substitute whole milk in this bread recipe for a dairy-free version?
Yes, you can substitute whole milk with unsweetened almond milk, oat milk, or soy milk. The texture might be slightly different, but the bread will still turn out delicious. Just ensure your dairy-free milk is at lukewarm temperature when activating the yeast.
Why is real maple syrup important for this sweet bread recipe?
Real maple syrup provides authentic flavour complexity that pancake syrup (typically corn syrup with flavouring) cannot match. It contributes moisture, genuine maple notes, and interacts with the bread chemistry differently, resulting in better texture and a more nuanced sweetness.
How can I tell when my homemade sandwich bread is properly baked?
Your bread is properly baked when it has a deep golden-brown crust and sounds hollow when tapped on the bottom. For accuracy, check that the internal temperature reaches 88-93°C (190-200°F) with a digital thermometer inserted into the centre of the loaf.
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