Maple-Glazed Breakfast Bread
Cookbook
The Green City Market Cookbook: Great Recipes from Chicago's Award-Winning Farmers Market
Published by Agate Midway
This hearty breakfast bread is a wonderful combination of sweet and savory. The bacon adds richness enhanced by the Cheddar cheese and balanced by the sweet maple glaze. On top of being satisfying and delicious, it’s incredibly easy to make and keeps very well for subsequent meals. —Tim Burton, farmer, Burton’s Maplewood Farm
Makes16 (½-inch-thick) slices
Preparation Time15 min
Preparation Time - Text15 minutes
Cooking Time35 min
Cooking Time - Text35
Cooking Methodbaking
CostModerate
Total Timeunder 4 hours
Make Ahead RecipeYes
Kid FriendlyYes
OccasionFamily Get-together
Dietary Considerationpeanut free, soy free, tree nut free
Mealbreakfast, brunch
Moodstressed, tired
Taste and Texturesalty, savory, sweet
Type of Dishbread
Ingredients
- 2 tablespoons unsalted butter
- ¾ cup milk
- 1 packet (1 tablespoon) active dry yeast
- 2 large eggs
- 2 cups all-purpose flour
- 2 tablespoons pure maple syrup
- 1 teaspoon baking soda
- 1 tablespoon kosher salt
- 1½ cups shredded cheddar cheese
- 1 pound bacon, cooked crisp, crumbled
- ¼ cup minced fresh chives
- 6 tablespoons confectioners’ sugar
- 3 tablespoons pure maple syrup
Instructions
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TO MAKE THE BREAD:
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In a medium saucepan over low heat, melt the butter. Add the milk and cook until the temperature measured with an instant-read or candy thermometer reaches 110°F. Remove from the heat.
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Pour the heated milk into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the yeast over the milk. Stir and let stand for 5 minutes.
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Add the eggs to the bowl and beat on low speed until blended. Add the flour, maple syrup, baking soda, and salt and beat on low speed until well blended (the batter will be slightly stiff). Remove the bowl from the mixer.
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Add the Cheddar cheese, bacon, and chives to the batter. Knead the dough with your hands for 2 to 3 minutes and form a loaf.
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Press the loaf into a greased 9 x 5-inch loaf pan. Cover and let rise in a warm place for 40 to 45 minutes, until doubled in size.
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Preheat the oven to 375°F.
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Bake for 30 to 35 minutes, until golden brown. Turn the loaf out onto a wire rack and allow to cool to room temperature.
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TO MAKE THE GLAZE:
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In a small bowl, combine the confectioners’ sugar and syrup and mix until smooth.
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Pour the glaze over the cooled loaf. Slice and serve.
2014 Chicagos Green City Market Program
