Maple Oatmeal Bread
Yield: Makes 2 large loaves
(A good substantial bread subtly flavored with maple. Great with peanut butter or whipped honey butter as condiments. If you like your bread sweet, include the honey.*)

2 pkgs. dry yeast
1/4 c. lukewarm water
pinch of sugar
1 c. rolled oats(not quick)
1 c. maple syrup
1 c. hot strong coffee
3/4 c. boiling water
(*1/4 c. honey)
1/3 c. shortening
2 tsp. salt
4 1/2 c. white flour
2 eggs, lightly beaten
2 c. whole wheat flour

Proof yeast in lukewarm water with sugar for 10 minutes. In large bowl combine oats, maple syrup, coffee, boiling water, optional honey, shortening & salt. Stir till shortening is melted & let cool till lukewarm.

Stir in 1 c. white flour, eggs & yeast mixture & beat with electric mixer till smooth. Add remaining white & whole wheat flour, 2 cups at a time & beat dough till its smooth & elastic.

Form dough into a ball, transfer to greased bowl & turn to coat both sides. Let dough rise, covered, for about 1 hour & 30 minutes or till doubled in bulk.

Punch down dough, divide between 2 buttered 9 by 5-inch loaf pans & let rise, covered for 1 hour. Bake at 350 degrees for 45 minutes. Turn out on racks to cool.