We were in need of a loaf of bread for the weekend. Given our abundance of maple syrup, and the desire for a sandwich loaf, I set out to find a recipe that would use maple as the sweetener in a sandwich loaf. I have previously substituted maple syrup for cane sugar, but the substitution volumes get a bit dicey since one is liquid and one is granular. I found this recipe and it turned out perfectly. See our facebook post for a photo! 


  • 1 cup milk
  • 1/4 cup pure maple syrup
  • 4 Tbsp. unsalted butter
  • 1 tsp. salt
  • 2 1/4 tsp. active dry or instant yeast
  • 1/4 cup warm water about 110 degrees
  • 1 tsp. sugar or maple sugar
  • 1 large egg beaten
  • 4 cups approximately unbleached all-purpose flour


  • Place milk, maple syrup, butter and salt in a saucepan and scald (heat to just below boiling – when steam rises). Allow to cool to lukewarm ~115 degrees.
  • Dissolve yeast in the 1/4 cup of warm water (110-115 degrees) along with the tsp. of sugar. Stir and set aside for five minutes until the mixture becomes frothy. Transfer the milk mixture to a large bowl or the bowl of a stand mixer, fitted with a kneading hook. Stir in the yeast mixture and then the beaten egg.
  • Stir in three and a half cups of the flour and stir to combine. Start adding more flour in small increments, until the dough forms a ball and is smooth, but not sticky, around 4 total cups.
  • Knead by hand or machine for about 6-8 minutes until the dough is smooth and elastic, adding more flour as necessary to keep the dough from sticking.
  • Place the dough in an oiled bowl, turn the dough to oil on all sides, cover lightly (I used bee’s wrap to cover) and set aside to rise until doubled, about an hour.
  • Turn onto a lightly floured board and roll dough into a rectangle about nine by 12 inches. Roll up jellyroll style, starting from the narrow side. Pinch the seam and ends closed.
  • Place the dough seam side down into a greased 9-by-5-by-3-inch (large) loaf pan.
  • Cover with a greased piece of plastic wrap and set in a warm place to rise until dough crests the pan by about an inch in the centre, about 30-40 min depending on the ambient temperature.
  • Preheat oven to 350° F about half way through the second rise to allow for even oven heating. Bake for about 40-45 minutes, until internal temp is 190-195.
  • Remove from pan and allow to cool on a rack before slicing.

modified slightly from https://www.seasonsandsuppers.ca/maple-white-sandwich-bread/