Maple White Bread

• 1 cup milk
• 1/4 cup maple syrup
• 4 tablespoons sweet butter
• 1 teaspoon salt
• 1 package active dry yeast
• 1/4 cup warm water (about 110 degrees)
• 1 teaspoon sugar
• 1 egg beaten
• 4 cups (approximately) unbleached all-purpose flour

1. Place milk, maple syrup, butter and salt in a saucepan and scald.
2. Allow to cool to lukewarm.
3. Dissolve yeast in warm water along with the sugar.
4. Set aside for five minutes until the mixture becomes frothy.
5. Transfer the milk mixture to a large bowl, stir in the yeast mixture and then stir in the egg.
6. Stir in two cups of the flour.
7. Then add more flour about one-half cup at a time until a ball of dough forms.
8. Turn the dough out onto a floured board and knead for about eight minutes until the dough is smooth and elastic, adding more flour as necessary to keep the dough from sticking.
9. Place dough in an oiled bowl, turn the dough to oil on all sides, cover lightly and set aside to rise until doubled, about an hour.
10. Punch down dough, turn onto a lightly floured board and knead for another minute or so.
11. Roll dough into a rectangle about nine by 12 inches, then roll tightly, jellyroll fashion, starting from the narrow side.
12. Pinch the seam and ends closed.
13. Fit the dough seam side down into a greased 9-by-5-by-3-inch baking pan.
14. Cover and set in a warm place to rise until doubled, about 45 minutes.
15. Preheat oven to 350 degrees.
16. Place bread in the oven and bake about 45 minutes, until well browned.
17. Remove from pan and allow to cool freely on a rack before slicing.

milk, maple syrup, sweet butter, salt, active dry yeast, warm water, sugar, egg, flour

Taken from cooking.nytimes.com/recipes/2731 (may not work)