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    No-knead Maple Wheat Bread

    Submitted by Virginia Glezen, Marathon, NY

    Maple is plentiful in central New York — the town of Marathon even has an annual maple festival — so it's no wonder that one of Virginia Glezen's specialties has a maple taste.


    • 2½ cups all-purpose flour
    • 2 packages active dry yeast
    • 1 tsp. salt
    • 1½ tsp. cinnamon
    • 1¼ cups water
    • ¾ cup maple syrup (real, dark is best)
    • â…“ cup cooking oil
    • 2 eggs
    • 1 cup raisins, if desired
    • 2â…“ cups all-wheat flour


    Combine by sifting the first four dry ingredients in a large mixing bowl. Heat water, syrup, and cooking oil in saucepan over low heat until very warm (120-130 degrees). Add eggs and warm liquid to flour mixture. Blend at low speed until moistened. Then beat two minutes at medium speed. Stir in raisins and wheat flour to form a stiff dough. Cover and let rise in a warm place until it doubles in size, about 45-60 minutes. Punch down dough. To shape, toss dough on a floured surface until no longer sticky. Cut in half and place in two greased loaf pans (Note: dough also can be cut into 20 pieces, shaped into smooth balls, forming bubble loaves).

    Brush tops with 1 Tbs. melted butter or margarine, if desired. Cover and let rise again in a warm place until double in size, about 30-45 minutes. Bake at 375 degrees for 25-30 minutes until well browned and loaf sounds hollow when lightly tapped. Remove from pans immediately and cool on rack.