I made this for the parents' at my son's class and they LOVED it. The whole loaf was gone with requests for more!

WONDERFUL BREAD... makes great toast...i added vital wheat gluten (3 tsp) as i always do in ALL my breads...did the dough thing in the bread machine and baked it in the oven in my french bread pan 325 for 30 minutes...oh my...it was a successful loaf of bread!!! the maple syrup i used was co-op brand 100% maple syrup...i will forsure make this again!!! thanks for sharing the recipe ;o)

This recipe produces an almost perfect loaf of bread. It's lightly sweet, with crunchy crust. It's very tasty. Thanks!

This is a solid, easy-to-make bread. Made by hand. Not sure why it calls for water at such a low temp--water temp for yeast activation is 95 to 110 F. If you want to make by hand: put yeast in 95-110 degree water and allow 5-10 min for yeast to activate. Put flour in large bowl, pour in yeast/water mix and give flour and yeast 3-4 min to get acquainted. Then add in all other ingredients, stirring until well mixed with a spatula sprayed with cooking spray. Once combined, form dought into a ball and move from bowl to lightly floured surface. Knead 8-10 min, until dough has lost all crumbliness it will have when you first begin and has a nice elasticity and a faint glisten on the dough. Butter or spray a large mixing bowl, put dough in bowl. Run your microwave (empty) for 2-3 min. Once microwave dings, put a kitchen towel over the bowl of dough and place in microwave for 60-75 min for first rise. Remove bowl from microwave. Punch the dough once or twice so it will partially deflate. Let sit for 3-4 min. Lightly flour a surface and knead dough a second time. It will go through (again, as it did the first time) a phase where there are cracks and/or a crumbliness to the dough. Knead until smooth/glistening again, shape into loaf, making sure no air pockets in loaf. Put in greased or buttered 9x5 pan, zap empty micro 2-3 min, then put loaf in micro for 45-60 min. Bake at 350 F for 25-30 min. Rest in pan 10 min, remove & cool completely on wire rack.

DELICIOUS!!!!!

I made this with my Kitchen Aid mixer. I warmed the syrup with the water and used it to proof the yeast in my mixer bowl for ten minutes. I then added the oil and after, the dry ingredients. I kneaded it with my bread hook for about five minutes. The dough was a little on the tough side when getting it into a ball to rise in a greased bowl. I let it rise for an hour, then went to form it into a loaf. The dough was no longer hard, it was quite antsy to get away from me. I finally got it loaf-shaped and put it into the loaf pan to rise. TOOK FOREVER. When it doubled, I baked it for about 30 minutes or until it smelled done. The outcome was good, flavor was there, it's just not my favorite bread dough to work with.

I baked this recipe this afternoon and used it in avocado and grilled veggie sandwiches for dinner. Fantastic! I substituted 3/4 cup water with 1/2 cup soy milk and 1/4 cup water. I also substituted veg oil with olive oil. I think this made it heavier than the original recipe would have been but it was delicious!

AMAZING bread! So soft and ymmy. We all loved it!

Delicious! Makes a great Cheese Sandwich!

I've made this twice now and we REALLY like it. Most likely this recipe will become a regular in our household. Great texture with mild sweetness...just right for daily use when a heavier, coarser bread isn't wanted. I'm thinking of adjusting ingredients to make a bit larger loaf if I do use this as one of the weekly recipes. I'll post how that goes if I that.