Ingredients:

¼ C Maple Syrup
4 T butter
1 C milk
1 t salt
1 package active dry yeast
1 t sugar or maple sugar or Demarara sugar
1 egg, beaten
4 C all-purpose flour

Directions:

1. Scald maple syrup, butter, milk and salt in a saucepan. Set aside to cool to lukewarm.
2. Dissolve yeast and sugar in warm water. Let sit until frothy, about 4 minutes.
3. In large bowl stir together milk and yeast mixtures. Add egg and stir.
4. Mix in 2 C of flour. Slowly add more ½ C at a time until dough ball forms. Knead on floured surface until smooth and elastic, about 8 minutes. Add more flour as necessary.
5. Place dough in oiled bowl, turning to oil all sides. Cover lightly and let rise until doubled, about an hour.
6. Punch dough down, knead for about a minute on a floured surface. Roll dough into a 9 x 12 rectangle. Roll tighly  and pinch seams and ends closed. Place in greased 9 x 5 x 3 loaf pan. Cover and let rise until doubled, about 50 minutes.
7. Preheat oven to 350°F. Bake until well browned, about 45 minutes.
8. Remove from pan. Allow bread to cool before slicing.