Description
Maple sourdough breakfast bread is softly enriched, lightly sweet, and perfect for toast with butter. This is a naturally leavened loaf for mornings.
Ingredients
- 1 cup active sourdough starter
- 3 cups bread flour
- 3/4 cup whole milk warmed
- 1 large egg at room temperature
- 1/3 cup pure maple syrup
- 1 teaspoon fine sea salt
- 6 tablespoons unsalted butter softened
- 2 tablespoons pure maple syrup (for glaze)
- 1 tablespoon unsalted butter melted (for glaze)
Instructions
- Add sourdough starter, milk, maple syrup, egg, and salt to a large bowl. Whisk until smooth.
- Add bread flour and mix until a soft dough forms. Cover and rest for 20 minutes.
- Knead the dough for 6 minutes until elastic. Add butter one tablespoon at a time and knead 5 minutes more until smooth and supple.
- Shape the dough into a ball. Place in a lightly greased bowl, cover, and let rise at room temperature until doubled, about 5 hours.
- Turn the dough onto a clean surface, gently deflate, and shape into a loaf. Place into a greased 9 by 5 inch loaf pan.
- Cover and proof until the dough rises 1 inch above the pan, about 3 hours.
- Heat the oven to 375°F. Bake for 40 minutes until deep golden and the internal temperature reaches 190°F.
- Stir 2 tablespoons maple syrup and melted butter. Brush this mixture over the hot loaf.
- Cool in the pan for 15 minutes. Transfer to a rack to cool completely before slicing.
Notes
- This bread toasts beautifully.
- Ideal for relaxed mornings or brunch spreads.
- Make ahead slicing is recommended.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American