The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Manang's blog

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This is one of the recipes that I sought to make because of available ingredients. My in-laws just made another batch of maple syrup for this year (they do around March) and gave us some. I still had some from last year's, so I thought I'd look for a recipe to use up the opened jar sitting int he fridge. I found one at KAF, but I modified the recipe. Reading their blog about the recipe, I learned that they originally made use of 1/2 cup maple syrup. and while they made use of water, maple syrup and maple flavoring to brush the top to save on the expensive ingredient, I did not have to do that.

Maple Oatmeal Bread
I had about 1/2 cup from a pint jar of maple syrup, and after pouring that off into a measuring cup, I had maple sugar sediment at the bottom, which I crushed with fork. This was what I used to brush the top of the loaf prior to baking. The blog author was right, the maple flavor was like creeping on you slowly...and toasting it (I do for 5 minutes) brings out the full flavor. Perfect for breakfast with my coffee, even plain or with jam.

And since I was using my bread machine, I changed the flours to bread flour and traditional whole wheat, both KAF brands, and the yeast to BM yeast. Of course, once these ingredients are changed, the method changes as well.

* 3/4 cup warm water (80-100 deg F)
* 1/2 cup old-fashioned rolled oats
* 1/2 cup real maple syrup
* 1/4 cup butter
* 1 1/4 teaspoons salt
* 1/2 teaspoon cinnamon
* 3/4 cup King Arthur 100% Traditional Whole Wheat Flour
* 2 cups King Arthur Unbleached All-Purpose Flour
* 2 1/4 teaspoons instant yeast

Combine all wet ingredients and warm up to 80 to 100 deg F. Place in BM pan. (Don't forget the paddle!)

Combine all dry ingredients and place on top of dry. Start the dough cycle. Run a timer for 30 minutes (this will be the total time of kneading by the machine before it rests to rise for one hour), after which, transfer the dough to a lightly floured surface and flatten with your floured palm to a disk. Generously grease your loaf pan.

Roll the dough to a log and place seam side down in an 8.5 x 4.5 x 2.5 loaf pan (if you use a bigger one, your loaf will not have an overhang and will seem too small for the pan). Cover with cling wrap smeared with shortening on the side that will eventually touch the dough so that dough will not stick when you remove the plastic later. Let rise for 1-1/2 to 2 hours in a warm, draft-free, moist place or until the dough has doubled in size and has about 1 inch overhang.

Heat the oven to 350 deg F. Place rack at the middle.

Remove plastic and brush the top with maple sugar-syrup all over. (I placed the loaf pan on another shallow pan to catch syrup drippings.). Bake for 35-40 minutes or until it sounds hollow when top is tapped with finger.

Let cool down for about 5 minutes before turning onto a cooling wire rack. KAF advises to let it cool fully before slicing. I don't. I think the reason they advise that is that it is easy to compress and deform the loaf with the pressure of slicer. I have, in the past, even as a child, learned to angle the loaf in such a way that my slicer hits the bottom corner first. When done this way, versus hitting the loaf from the top or flat sides, the bread maintains its shape, especially if you are not hastening the slicing.

Manang's picture

I received an email several weeks ago about this contest to come up with original recipes with sweet potatoes as the main ingredients. While I grew up in a country where sweet potatoes were more commonly used than regular potatoes in cooking, the contest prompted me to experiment in baking with sweet potatoes.  Whether I win or lose, I have come up with several definite keepers.  I came up with 5 recipes (recipes should be easy, and quick enough to make it to mealtime and be a part of daily meals).  There was no limit to the number of recipes to submit. Deadline is March 31st. I have made 5 and to me, that's enough, although I will still cook and bake with sweet potatoes. It was a pleasant learning experience.

Sweet Potato Rolls (Pandelimon)Sweet Potato Breakfast Rolls (Pandesal)

 On the left is pandelimon (as we call it in the Philippines), which is what we would refer here in the US as some dinner rolls. The softness and taste is unbelievable; it rivals the rolls served in one of our favorite family restaurants here.

On the right is pandesal (a Filipino breakfast staple). The only difference is the way they are cut, and that pandesal is rolled in breadcrumbs.


Both can be enjoyed with butter or jam, or just plain, dipped in hot cocoa or coffee.

Recipe can be found in my blog.

Next thing I made was the Sweet Potato Cream Cheese Wheat Bread.Sweet Potato Cream Cheese Wheat Bread

It is a dough (of course, made using sweet potato again), with cream cheese filling combined with sweet potato (inspired by a pumpkin cream cheese filling).

While the photo looks tempting, I was not too happy with it.

Sweet Potato BakeThen I made this dessert of baked sweet potato. While this entry will not qualify for  a "baking" post here in freshloaf, this delightful and rich dessert would pave the way for a baked "Hot Pockets" inspired sweet potato snack.


But first I had to make another dough to be able to make those sweet potato pockets.

Enter the Sweet Potato Cinnamon Rolls.Sweet Potato Cinnamon Rolls

It was probably the best dough I have ever made for any cinnamon rolls.  So moist and soft, even after refrigeration!  And the best thing was that, the recipe could make a batch of three logs. A log could be frozen for use in another day. Everything is described in my blog. So the recipe I have there is good for 3 batches of 7-8 pieces cinnamon rolls. Sweet Potato PocketsBeing able to freeze them enables me to have them for at least 3 meals.

Since I had some leftover Sweet Potato Bake and I had enough dough from Sweet Potato Cinnamon Rolls to experiment with, I came up with a sweet vegetarian version of Hot Pockets, which I called Sweet Potato Pockets.  One or two pieces of this delightful snack is enough to fill my tummy in between meals.  They are also good as accompaniment to my evening coffee.

These are all the 5 entries I submitted to that contest. And like I said, whether or not I win or lose, I have already several keepers here, that I feel like a winner. One of my blog readers already tried the Sweet Potato Cinnamon Rolls, which happened to be her first ever baked bread/rolls, and she was so thrilled that everyone liked it. I guess I "recruited" her now into the world of baking. Maybe I should recruit her to the fresh loaf as well.

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