Mike, you asked for a recipe calling for maple syrup. This one is from
Bread Winners by Mel London (Rodale press, 1979).
Maple Whole Grain Bread
(4 loaves)
1 quart buttermilk
1/4 pound (1/2 cup) butter
1/2 cup pure maple syrup
1 teaspoon salt (optional)
2 packages dry yeast
2 eggs
12 cups unbleached white flour (or 10 to 12 cups whole wheat flour)
Warm the liquid, butter, maple syrup, and salt in a large pot (five quarts
or so) until the butter melts. If you are going to add raisins or
currants, put them in right away -- they plump up nicely. Remove from
stove and cool to lukewarm.
Sprinkle the yeast over the surface of the liquid and let it get used to
its new environment for a few minutes. Then, using a large wooden spoon,
stir it in gently.
Beat eggs thoroughly in a separate bowl. Then add a cupful of flour to the
liquid and yeast and stir it in before adding the eggs. Mix thoroughly.
Stir in the flour, a cup or two at a time, until the dough is thick and
very sticky. When your arm won't stir it any longer, it's time to knead.
Flour your hands and turn the mixture out onto a floured surface. Keep
working extra flour into the dough until you feel the firmness and the
dough stops sticking to the board and to your hands. When the dough is
smooth and firm and elastic (about 10 minutes later) and it springs back
when you apply pressure, place it in a greased bowl, turn to coat top,
cover and let it rise for about one hour.
Punch down, knead for one or two minutes, and shape into loaves. Place
loaves in greased bread pans, cover again and let rise for about 45 minutes.
Bake in a preheated oven for approximately one hour. Bread should sound
hollow when tapped on the bottom.
Turn out onto racks and cool thoroughly before wrapping in foil or plastic.
[The recipe doesn't specify size of bread pans or temperature of oven.]