Nutrition per serving may change if servings are adjusted.
5¾ to 6¼ cups all-purpose flour
2 packages active dry yeast
1½ cups prepared coffee
1 cup quick-cooking rolled oats
¾ cup pure maple syrup
⅓ cup butter
2 teaspoons salt
In a very large mixing bowl, combine 2 cups of the flour and the yeast. In a medium saucepan, heat the coffee, rolled oats, maple syrup, butter, and salt just until warm (120°F to 130°F) and butter is almost melted. Add to flour mixture along with 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 remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). 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 dough out onto a lightly floured surface. Divide dough in half. Cover; let rest 10 minutes. Meanwhile, lightly grease two 9x5x3-inch loaf pans or line bottoms with parchment paper; set aside.
Shape dough into 2 loaves by patting or rolling. To shape by patting, gently pat and pinch, tucking edges underneath. To shape by rolling, on a lightly floured surface roll each dough half into a 12x8-inch rectangle. Roll up each rectangle, starting from a short side. Seal seams with your fingertips. Place shaped dough in prepared pans. Cover; let rise in a warm place until nearly double in size (30 to 45 minutes). Preheat oven to 375°F.
Bake about 30 minutes or until bread sounds hollow when lightly tapped (if necessary, cover loosely with foil the last 10 to 15 minutes of baking to prevent overbrowning). Immediately remove bread from pan. Cool on wire rack. Remove parchment, if using.