|1||egg white (optional) poppy seeds (optional|
|3||Tablespoon(T)||butter or margarine, melted|
|3/4||Cup(c)||whole wheat flour|
|1 3/4||Cup(c)||all-purpose flour|
|2||packages active dry yeast|
|1||Cup(c)||very warm water (105°- 115Â°f)|
In a glass measuring cup, stir together the warm water and 1/2 teaspoon of the sugar. Stir in the yeast and let it proof.
In a large bowl, combine 3/4 cup of the all-purpose flour, the whole wheat flour, remaining sugar, and salt.
In a medium bowl, beat the eggs; beat in the milk, butter, or margarine, and yeast mixture. Stir into the flour mixture. Stir in 1 cup more all-purpose flour to make a dough that is firm enough to handle.
Turn the dough onto a well-floured surface and knead in enough of the remaining all-purpose flour to make a dough that is manageable and no longer sticky.
Place the dough in a large, greased, bowl and cover with greased plastic wrap. Set in a warm, draft-free spot until doubled in bulk, about 1 hour.
Punch dough down; divide into thirds and form each into a 14-inch-long rope that is thinner at the ends and slightly thicker in the middle. Place the ropes on greased baking sheet. Braid the ropes very loosely, tucking the ends of the braid under the bread. Cover with greased plastic wrap and let rise until doubled in bulk, about 1 hour. If desired, brush with egg white and sprinkle with poppy seeds.
Preheat the oven to 350°F. Bake for 35 to 40 minutes or until loaf is browned on top and bottom and sounds hollow when tapped. Remove from oven and cool 10 minutes; brush again with egg white, if desired, and bake 5 minutes longer or until glaze is set. Cool on a wire rack.