2 1/2 c. white sugar
2 pkgs. dry yeast
1 tbsp. salt
1 tsp. cinnamon

Combine dry ingredients in large bowl.

1 1/4 c. water
3/4 c. maple syrup
1/3 c. cooking oil

Heat in saucepan 120 to 130 degrees until very warm. Add 2 eggs to warm liquid and flour. Blend at low speed until blended. Beat 2 minutes at medium speed.

1 c. raisins (if desired)
2 1/2 to 3 c. whole wheat flour

Stir in flour to form stiff dough. Cover and let rise in warm place until light and double in bulk, 45-60 minutes. Punch down on floured board until no longer sticky. Shape into 2 loaves. Brush with butter. Cover and let rise again in warm place until double in size. Bake at 375 degrees for 25-35 minutes until well browned. Remove from pan at once.