23/4 cups (680 ml) unbleached all-purpose flour

1/4 cup (60 ml) sugar

2 1/4 teaspoons (11 ml) instant dry yeast

1/2 teaspoon (2.5 ml) salt

1/2 cup (125 ml) milk, warm

1/2 cup (125 ml) unsalted butter, melted and cooled

2 eggs

3/4 cup (180 ml) granulated maple sugar

1/4 cup (60 ml) maple butter, slightly warmed

In a large bowl with a wooden spoon, or in a stand mixer (using dough hook), combine flour, sugar, yeast and salt. Add milk and stir vigorously until dough begins to form.

Stir in 90 ml (6 tablespoons) of butter and eggs. Knead for about 5 minutes in the stand mixer or on a floured work surface. Dough should be smooth and sticky.

Place dough in a clean and lightly oiled bowl. Turn dough over to coat with oil. Cover bowl with a damp cloth and let rise in a warm and humid place for about 1 hour and 30 minutes or until dough has doubled in size.

Butter a 23 x 13-cm (9 x 5-inch) loaf pan. Line the pan with a strip of parchment paper, letting it hang over both sides.

On a generously floured work surface, gently roll out dough with a rolling pin or with your fingers into a 46 x 40-cm (18 x 16-inch) rectangle. Melt remaining butter and brush on the surface of the dough. Sprinkle with maple sugar and cut into 24 10 x 7.5-cm (4 x 3-inch) rectangles.

Stack six rectangles of dough at a time and place upright in the pan, letting them drop naturally so they are slightly uneven. Repeat with remaining rectangles. Cover with a damp cloth and let rise in a warm and humid place for 1 hour.

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

Remove damp cloth and bake for 45 minutes or until bread is golden brown.In cool weather, to create a warm and humid environment, preheat the oven for 1 minute at 180 °C (350 °F), then shut it off and leave the oven light on and add a bowl of hot water. If you have leftover bread the next day, slice it in the opposite direction and toast. Spread with salted butter. Let cool for 5 minutes. Unmould, remove parchment paper and place in a serving dish. Drizzle with maple butter. Let cool for 15 minutes. Serve warm or cold, preferably the same day.

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