5 c All-purpose flour
1/3 c Sugar
2 pk Yeast
1 ts Salt
1/2 c Milk
1/2 c Water
1/2 c Butter
2 ea Eggs
1 c Maple syrup
1 c Chopped walnuts
In large bowl, combine 2 cups flour, sugar, undissolved yeast and
salt. Heat milk, water and 5 Tbs. butter until very warm (120 to 130
degrees F); stir into dry ingredients. Mix in eggs and enough
remaining flour to make soft dough. Knead on floured surface until
smooth, about 6 minutes. Cover; let rest 10 minutes. Divide dough
into 32 pieces; roll into balls. Melt remaining butter, dip balls in
butter. Layer evenly in bottom of greased 10-inch tube pan with
non-removable bottom; 1/3 cup syrup, 1/2 cup nuts, 16 balls, 1/3 cup
syrup, 1/2 cup nuts, 16 balls and 1/3 cup syrup. Cover, let rise in
warm place until doubled in size, about 30 to 40 minutes.
Bake at 375 degrees F for 35 minutes or until done, covering with foil
during last 10 minutes. Invert on serving plate.
Yields
1 Loaf