Maple Walnut Sourdough Bread

This is the first time I used the "dough" cycle on my bread machine to make a loaf of bread. I'd been hearing that bread machine recipes prepped in the bread machine and baked in the oven turned out so much better, so at Donna's recommendation, I decided to try it with this recipe. It is wonderful. I used my own homemade maple syrup (I almost always have a jug in the fridge) and increased the cinnamon to 1 tsp. since my family are cinnamon lovers. I served this with bacon and eggs for breakfast this morning. My husband had his toasted and I had mine fresh sliced. It was soooooo tender (both toasted and untoasted). Normally I would drizzle an icing over the top, but this didn't need that. I couldn't believe it was this sweet for a sourdough bread. My husband normally only tolerates sourdough breads, but this one he'd like to have again. I almost forgot to mention, since I was baking this in the oven, I opted not to add the yeast and it rose beautifully. I baked it at 375 deg F for about 30 minutes, then buttered the top when it was fresh out of the oven.

Beautiful, delicious, loaf! I did not use the yeast, and let the sourdough do the work. I used the raisins, and they were a great addition. I made it in my KA, instead of the bread machine, too. Thanks, Donna - another winner!!

Fantastic recipe! I am always looking for new interesting ways to use my trusty sourdough starter! The taste & texrtue of this bread is professional grade! I doubled recipe & used ABM to mix/knead dough. I did use 2T cinnamon, about 1 1/2 cups raisins & 1 1/2 cups pistachios (no walnuts). Left out maple extract as I had none. After the inital rise n the bread machine, I punched down dough & then pulled & stretched it into a rough rectangle & scattered the raisins, nuts, cinnamon & 1/2 cup flax seed meal across. Then I folded into thirds & stretched out again, folding into thirds perpendicular to the first fold. I repeated this again & then cut the dough in 1/2. The 2 resulting loaves looked like turbans! I sprinkled them with Demerara sugar & let sit while the oven preheated to 375 degrees. After putting the loaves in I noticed the 350 degree part of the recipe & so turned the heat down, tossing in a handful of ice cubes to generate a bit of steam. They cooked perfectly in 40 minutes - looked like something out of a boulangerie! I brought one in to my periodonist's office (more surgery today but not as bad as last 2 procedures, hens I am awake & on Zaar LOL) & she & her staff devoured it plain - 35 minutes out of the oven! DH & DF tried the second loaf when we returned home - this recipe is surely a keeper - to be made with walnuts next time I have them. Donna M., thank you very much for such a delicious flexible loaf - I will be making this one often!

I am still fine-tuning my version of this recipe. I made it completely in my Zo ABM and used the custom settings given in Recipe#510892. I added the raisins at the beginning, although I would wait for the "beep" next time so the raisins would not be separated as much, and I would add more raisins. I used no yeast because I was using a long sourdough rise method. All in all, I was happy with my results. The bread rose to a decent loft, and my 18-mo.-old granddaughter gave the bread a thumbs up. I'll try an oven loaf once my cloche arrives. Made for Name That Ingredient Tag Game.

Update: This bread freezes extremely well. I wrapped 2 slice packages in foil and put it in a freezer ziploc. For breakfast, I take it out and put it on the lowest setting on my toaster, sread cream cheese and cinnamon spinkles on top for an out-the-door breakfast.