Maple Walnut Bread
adapted from the Welbilt Bread Machine book
| Ingredients | 1-1/2 Pound | 2 Pound |
| Buttermilk | 1 C. + 1 T. | 1-1/2 C. |
| Oil | 2 T. | 3 T. |
| 100% Maple Syrup* | 2 T. | 3 T. |
| Maple Extract | 1 t. | 1-1/2 t. |
| Salt | 1-1/2 t. | 2 t. |
| Bread Flour | 2 C. | 3 C. |
| Oat Bran | 1/4 C. | 1/2 C. |
| Whole Wheat Flour | 1/4 C. | 1/2 C. |
| Active Dry Yeast | 1-1/2 t. | 2 t. |
| Chopped Walnuts | 1/2 C. | 3/4 C. |
Place ingredients in bread pan in order listed or according to manufacturer's directions. The nuts are added at the fruit and nut signal. Depending on your machine this could be anywhere from 30 to 40 minutes into the cycle. Remember, when adding the yeast last, make a small well with your finger to place the yeast. This will insure the proper timing of the yeast reaction. This bread is processed at the Sweet cycle.
*An imitation syrup may be substituted.
* Raisins are optional.
Abbreviations:
| T. = Tablespoon | t. = Teaspoon | C. = Cup |
For more bread and dessert ideas...
