Maple Syrup Bread (quick) 蔓越莓楓糖麵包(簡易版)

This easy recipe is great for Christmas morning. It's sweet and warm, so comforting.
這個甜麵包最適合在聖誕節的早晨享用，不過這麵包甚麼時候吃都很棒。想吃的時候微波一下，溫溫的最好吃。

Maple Syrup 1/3c；Dried Cranberries 1/4c；Warm Water 2/3c；Dry Milk 2tbsp；melted Butter 1tbsp；Active Dry Yeast 2tsp；Salt 1/4tsp；Flour (All-Purpose 1c + Whole wheat 3/4c)

 Topping: Maple Syrup 1-2tsp or Light Brown Sugar；Water

1. Place maple syrup and warm water in a Mix bowl. Stir in cranberries. Add dry milk, yeast and salt. Stir until dissolved. Mix in flours (a half cup at a time)
2, Turn Dough out onto the board and knead for about 15 minutes. (if the dough is too sticky, add more white flour, one tablespoon at a time)
3. Grease the bowl. Put dough in bowl and turn so that the dough is greased. Cover and let rise in warm lace for about 45 minutes or until double in size.
4. Grease loaf pan.
5. Punch down dough. Turn out onto board and knead for 5 minutes. divide 3 equal size of dough and shape to loafs and place them in pan, Cover with clean cloth and allow to rise for about 30 minutes or until double in size.
6. Preheat the oven to 350℉/175℃; Brush the top of the loaf with water and sprinkle granulated maple sugar or light brown sugar on top.
7. Bake the bread for 30 minutes or until golden brown.
8. Remove loaf from pan and let cool to warm on rack.

楓糖漿 1/3杯；蔓越莓乾 1/4杯；溫水 2/3c; 奶粉 2湯匙；室溫狀態的奶油 1湯匙；酵母 2茶匙；鹽 1/4茶匙；麵粉 (中筋 1杯 + 全麥 3/4杯)   表面糖霜：1-2湯匙的楓糖或黃砂糖；水

1. 準備一個中型碗公，將楓糖漿+溫水攪拌均勻；加入蔓越莓乾；加《奶粉、軟化的奶油、酵母、鹽》攪拌到《》的材料都融化；用攪拌棍或筷子拌入麵粉(一次半杯，慢慢地加)。
2. 在工作檯上灑一些白麵粉，把潮濕軟黏的麵糰挪到檯上，揉15分鐘。(如果麵團太黏，撒一湯匙的麵粉，揉一揉；再加一湯匙...)     * 我加了5-6湯匙
3. 碗公抹奶油，將麵糰移到碗公，轉一下麵糰讓麵糰的每面都有沾到奶油，然後翻面。乾淨的抹布沾濕蓋在碗公上，移到溫暖的地方讓麵糰發酵45分或直到麵團脹兩倍大。
4. 準備一個半條土司的長型烤模，抹油。
5. 打一下脹大的麵糰，把空氣打掉。移到工作檯上再揉5分鐘。分成三等份，稍稍壓平(直徑符合烤模的寬)，捲成條狀，將條狀麵糰放入麵包模裡。蓋上濕布發酵30分鐘或直到麵團脹兩倍大。
6. 遇熱烤模350℉/175℃。烤模移到烤箱前，用刷子在長大的麵糰表面抹水，然後灑楓糖或黃沙糖。
7. 烤30分鐘，或直到整個表面呈金黃色。
8. 脫摸，讓烤好的麵包降溫到溫溫的狀態就可以享用了。

PS 我用溫牛奶代替溫水，所以沒加奶粉。 I used the warm milk instead and skip the dried milk.