Place all ingredients, in order listed, into large bowl of heavy-duty mixer fitted with dough hook. Beat at low speed until dough is smooth, comes cleanly from sides, and climbs hook, adding more flour by 1/4 cupfuls if dough is very sticky, about 8 minutes. Scrape dough from hook. Cover bowl with plastic wrap and towel. Let rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
Butter 9x5x3-inch metal loaf pan. Butter sheet of plastic wrap. Scrape dough onto lightly floured surface. Knead until smooth, about 2 minutes. Shape into 8x3-inch log. Place in prepared pan; cover loosely with prepared plastic wrap, buttered side down. Let dough rise in warm draft-free area until center is 1 1/2 inches higher than pan, about 45 minutes. Preheat oven to 350F. Gently pull plastic off dough. Place bread in oven; bake until deep golden and instant-read thermometer inserted into center registers 180F, about 30 minutes. Cool in pan 15 minutes. Run small knife around bread; turn out of pan. Cool completely on rack. DO AHEAD: Can be made 4 days ahead. Wrap in foil; store at room temperature.
INGREDIENT TIP: Grade B maple syrup is darker in color and richer in flavor than the delicate Grade A, so the maple taste holds up in baked goods.
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|Serving Size: 1 loaf (1444g)|
|Recipe Makes: 1|
|Calories from Fat: 591 (14%)|
|Amt Per Serving||% DV|
|Total Fat 65.6g||88 %|
|Saturated Fat 20.4g||102 %|
|Monounsaturated Fat 15.9g|
|Polyunsanturated Fat 20g|
|Cholesterol 272.6mg||84 %|
|Sodium 131.5mg||5 %|
|Potassium 3218.6mg||85 %|
|Total Carbohydrate 808.1g||238 %|
|Dietary Fiber 81.2g||325 %|
|Sugars, other 726.9g|
|Protein 141.6g||202 %|
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Calories per serving: 4295
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