Reviewed: Feb. 14, 2012

Delicious bread! We couldn't stop eating it last night. I only used 1/3 c water to proof the yeast, cut the maple syrup to 1/3c and used 1 cup of whole wheat flour. I also didn't need the last cup of white flour, probably because I cut back on the water. It was super light, fluffy and with a delicious maple finish. Thank you!!!

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Reviewer:

Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

Reviewed: Jan. 19, 2012

This was simply delicious! I changed just a couple of things...I used only 1 cup warm water (next time I'll use even less...I wonder if the 1-1/3 cups warm water is a misprint, as there is only a TOTAL of 1-1/3 cups water in the directions...boiling AND warm), I didn't blend the oats, and I used whole wheat flour. The maple syrup really makes this bread great. I made it into two loaves, and baked as directed, and it came out moist and delicious. I will make this again!

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Reviewer:

BLyn

Cooking Level: Intermediate

Living In: Sandy, Utah, USA

Reviewed: Oct. 6, 2011

Very delicious bread! I sprinkled some cinnamon on top of the load before baking it too :)

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Reviewer:

Aly C

Reviewed: Jun. 3, 2011

This bread is excellent. We have made it several times now. We have even made it with fake syrup (the stuff they just label as 'pancake syrup') and it works all right, although not as maple-y as using real! We have also used honey in place of syrup in a pinch, giving it a different but equally delicious flavor. We also do it with 1 1/2 cups whole wheat flour and 2 cups of all-purpose, which makes a nice, dense bread perfect for toast. All in all, a wonderfully flexible recipe, good as is or easily adaptable to what you have on hand. Thank you for it!

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Reviewer:

Maggie M.

Cooking Level: Intermediate

Home Town: Winchester, New Hampshire, USA

Living In: Conover, North Carolina, USA

Reviewed: Apr. 30, 2011

I have made this a few times and LOVE it. The water amount is wrong. I use about 1/2 cup of water and use REAL maple syrup and less flour than called for. Fantastic toasted with a fresh egg omelet. Sorry I am starting to drool thinking about it. The bread stays moist instead of drying out as some breads do. Just plain YUMMIE.

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Reviewer:

Liz

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Cooking Level: Expert

Reviewed: Jun. 15, 2010

I have been making this bread for years and it is the best maple oat bread you will ever eat. I change nothing with this recipe it is great as is. I would recommend anyone to try it I am sure you will love this bread.

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Reviewer:

pattirizzo

Reviewed: Feb. 26, 2010

SO good and some of the best bread I've ever had!! My own mistake was not putting the extra 1.5 cups in after the initial 2 cups, but it came out great anyway. It was so moist and really amazing.

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Reviewer:

Monpetitchevre

Cooking Level: Intermediate

Home Town: Haddonfield, New Jersey, USA

Reviewed: Jan. 21, 2010

This bread has an excellent texture and flavor. I didn't bother to process the oats, like one other reviewer I thought it would be more interesting this way. After the oat/water mixture cooled off, I put the maple syrup, yeast, salt, and oil right in there. Since I didn't use any additional water, I upped the moisture content a little by adding 1/2 cup of maple syrup rather than 1/3. It just seemed silly to save a teeny bit in the bottle I had. Anyway, I dumped the whole thing in a bread machine and ending up adding only 3 cups of flour (to make up for the 1/3 cup of water I skipped.) I set the machine for a 1 lb. loaf of white bread and light crust. I skipped the topping because I didn't want to lift the bread machine top and cause moisture or heat to escape. It turned out excellently! I got the end piece while it was still hot and put a slice of Swiss cheese on it to melt into it. Nice, mildly nutty flavor. I made sandwiches for the family with a Hormel Cure 81 boneless brown sugar quarter sliced ham, Now there's a sandwich even the kids will like and not even know there's oatmeal in it.

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Reviewer:

ciararaine

Reviewed: Oct. 7, 2009

This is one of the easiest bread recipes I've ever tried, and made a sweet, crusty loaf, absolutely delicious! Followed the lead of others and only used 1/3 cup water for the yeast, and added a tsp of white sugar to proof, as I find I get a getter rise this way. Used the dough hooks on my handheld mixer and used 4 cups of flour total,baked in a regular greased loaf pan and only left it for about 30 mins. Came out beautiful and is a new fav for breakfast breads in our house!

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Reviewer:

cairocook

Reviewed: Jul. 11, 2009

Hmm, I'm a bit on the fence on how to rate this one. I did make a change--used regular syrup and a tsp of maple flavoring to sub for the maple syrup. The bread is a bit too sweet for me, and the maple part is just a little odd to me as well. Why, I'm not really sure. I should have made this into two loaves--it rose extremely high during baking and I ended up with a bit of a lopsided weird loaf. I baked at 375 for 50 minutes. I'm okay with eating it, but I'm not loving this bread that much. I did forget to top with oats, so that's my bad. thanks for the recipe!

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