What a coincidence! I made this bread about a week or so ago, and used maple sugar (I used the recipe in the Baker's Companion). It was wonderful toasted and untoasted. I like the taste so much that I was thinking about using this recipe to make a cinnamon-swirl type bread with a filling, but I'm really not sure whether to put pecans or raisins or what in the filling. I guess I could substitute maple sugar for regular sugar if I were to do a cinnamon-sugar filling. Do you have any suggestions, PJ? (P.S. No birthing babies right now - they're all calving in the fall now). Thanks for the cow update, Beth - I think you should put raisins in the dough, and finely chopped walnuts or pecans mixed with a bit of maple syrup in the filling. GOOEY but good! PJH

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