Sweet Mint Bread Recipe

AuthorSteve Nubie
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If you have mint growing anywhere in your yard or garden you probably have too much of it. Mint spreads faster than most weeds. But it is a wonderfully aromatic herb and comes in varieties ranging from spearmint to peppermint. Fresh mint has the most flavor, but dried mint delivers the mint flavor notes for as much as you would need for this bread recipe.

We’re also going to add a variable and that’s maple syrup. Mint seems to go well with sweet things so let’s make a bread that has the sweetness of maple syrup and the flavor accent of mint.

INGREDIENTS:
 1 cup water at 110°F./ 43° C.
 0.25 cup oil or melted butter
 0.25 cup maple syrup
 1.50 tsp salt
 3 cups bread flour
 1 cup oatmeal
 1 tbsp mint (chopped fresh or dried)
 2 tsp bread machine yeast

 

DIRECTIONS:
1

Place the ingredients in the bread pan in the order indicated in the INGREDIENTS section and select basic or white course, 1.5 loaf and medium crust.

2

When done remove from bread pan and cool on a rack for 10 minutes. Slice and serve.

3

This bread is great with salty or savory dishes as a complement to lamb, veal, pork or beef and can also be enjoyed as a dessert or thinly sliced for tea-time.

Ingredients

INGREDIENTS:
 1 cup water at 110°F./ 43° C.
 0.25 cup oil or melted butter
 0.25 cup maple syrup
 1.50 tsp salt
 3 cups bread flour
 1 cup oatmeal
 1 tbsp mint (chopped fresh or dried)
 2 tsp bread machine yeast

Directions

DIRECTIONS:
1

Place the ingredients in the bread pan in the order indicated in the INGREDIENTS section and select basic or white course, 1.5 loaf and medium crust.

2

When done remove from bread pan and cool on a rack for 10 minutes. Slice and serve.

3

This bread is great with salty or savory dishes as a complement to lamb, veal, pork or beef and can also be enjoyed as a dessert or thinly sliced for tea-time.

Sweet Mint Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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