Mike,
You can substitute maple syrup for molasses or sugar or honey in any bread,
but here's one with a maple glaze, from Quebec.
Maple Oatmeal Raisin Bread
2 cups milk, scalded
1/3 cup maple syrup
1/4 cup brown sugar (of maple sugar)
1/4 cup corn oil
4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
2 cups rolled oats
In large mixing bowl, combine oats, maple syrup, brown sugar, corn oil,
salt, cinnamon, and nutmeg. Pour scalded milk over, stir, and let stand
till lukewarm.
Meanwhile, dissolve 2 tsp. sugar in 1 cup warm water, sprinkle in 2 tbsp.
active dry yeast, and proof 5-10 min., then add to lukewarm mixture in bowl.
Beat in 3 cups whole wheat flour, and stir in 3-4 cups all-purpose white
flour till dough clears sides of bowl. Turn dough onto lightly floured
surface and knead 10 - 12 minutes, adding enough flour to keep from sticking.
At this point you can knead in 1 1/2 cups raisins OR you can add the
raisins with the first of the whole wheat flour. (Kneading in is not my
favourite way, so I usually add the fruit with the flour, or even earlier.)
Let rise in greased bowl, covered, till double, about 1 to 1 1/2 hours.
Punch down, divide in two, shape into loaves, and place in well-greased 9 x
5 x 3 inch loaf pans, or which ever size pans you use. Cover and let rise
till double.
Bake at 375 F. 15 minutes, turn down to 350 F. approximately 40 minutes
more. Turn out on wire racks, and while still hot, brush with following
glaze: 1/4 cup sugar, 1/2 cup maple syrup, 2 tbsp. butter - mix in
saucepan, bring to boil stirring constantly, remove from heat and brush on
bread. (You can also brush this glaze on lightly before baking, and after
as well.)
Hope you enjoy your Maple!
Paddy Lanthier.