Hillsboro Sugarworks

Melt butter and mix with all ingredients except flour until well blended. Heat in microwave for two minutes and mix well. Add 1 cup cold water and let cool to lukewarm. Set aside. Dissolve yeast in ¼ c. lukewarm water and add to first mixture. Gradually add flour. Let rise in a slightly pre-heated oven (175°) turned off with a damp cloth covering for approximately 1 ½ hours. Knead dough on a floured board and separate into two loaves. Rise once more, covered for approximately ½ hour. Bake at 400° for 10 minutes - then reduce to 325° for the remaining 30 minutes. Let cool.

Yield: 2 loaves

Hillsboro Sugarworks, 270 Rounds Road, Bristol, VT 05443 802-453-5462

		Virginia's Vitality Bread 1½ T. butter 3 T. cornmeal ¾ c. rolled oats ½ c. All-Bran cereal 1 T. wheat germ 1 tsp. salt 1 ½ c. milk (skim is fine) 1 T. dry yeast ½ c. Hillsboro Sugarworks Dark Amber or Grade B maple syrup 5 c. unbleached King Arthur flour 1 c. whole wheat flour
Melt butter and mix with all ingredients except flour until well blended. Heat in microwave for two minutes and mix well. Add 1 cup cold water and let cool to lukewarm. Set aside. Dissolve yeast in ¼ c. lukewarm water and add to first mixture. Gradually add flour. Let rise in a slightly pre-heated oven (175°) turned off with a damp cloth covering for approximately 1 ½ hours. Knead dough on a floured board and separate into two loaves. Rise once more, covered for approximately ½ hour. Bake at 400° for 10 minutes - then reduce to 325° for the remaining 30 minutes. Let cool. Yield: 2 loaves Hillsboro Sugarworks, 270 Rounds Road, Bristol, VT 05443 802-453-5462