MAPLE OATMEAL BREAD
Ingredients:
1 C. hot brewed coffee
3/4 C. boiling water
1/2 C. maple syrup
1/3 C. vegetable oil
1 C. uncooked oats
1/2 C. sugar
2 tsp. salt
2 pkgs yeast
1/4 C. warm water
2 eggs, lightly beaten
5 1/2 – 6 C. flour (white or wheat)

Combine the first 7 ingredients. Cool to 110-115 degrees. Dissolve yeast in warm water. Add oat mixture, eggs, and 2 C. flour; mix well. Stir in enough remaining flour to form a soft dough. Turn out onto floured surface and knead in remaining flour. Knead until smooth and elastic (6-8 minutes). Place in a greased bowl; cover and let rise until doubled(about an hour). Punch down and turn onto lightly floured surface. Shape into 2 loaves; place into 2 greased 9×5 loaf pans. Cover and let rise about 30 minutes or until doubled.
Bake at 350 degrees for 40-45 minutes, until browned.

Or, if you want something less thick and sweet, there’s always CHALLAH
Ingredients:
4 3/4 -5 1/4 C. flour
1 pkg yeast
1 1/4 C. water
3 Tbsp sugar
3 Tbsp margarine
1/2 tsp salt
2 eggs
1 egg yolk, beaten
2 tsp water

In a large mixing bowl stir together 2 C. flour and the yeast, set aside. In a medium saucepan heat and stir the 1 1/4 C. water, the sugar, margarine, and salt just until warm and margarine almost melts. Add margarine misture to flour mixture along with the two eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).
Punch dough down. Turn out onto a lightly floured surface; divide into thirds. Cover; let rise 10 minutes.
Roll each third into an 18-inch rope. Place on a large baking sheet and braid. Cover and let rise in a warm place until nearly double in size (30 minutes). Combine the egg yolk with the 2 tsp water, brush over braid.
Bake at 375 degrees for 25 to 30 minutes or until bread sounds hollow when tapped.