MY FAVORITE BREAD RECIPE

Wheat Braids
(Recipe credit goes to Benita Koeman)

3 packages (1/4 oz. each or 2 1/4 tsp. each) active dry yeast
2 1/4 C. warm water (110-115 degrees)
1/3 C. sugar
1 Tbsp. vegetable oil
1 C. whole wheat flour
2 eggs
1 Tbsp. water
1 Tbsp. salt
5-6 cups all purpose flour

In a large mixing bowl, dissolve yeast in water. Add sugar and oil; mix well. Stir in whole wheat flour; let stand until the mixture bubbles, about 5 minutes.

In a small bowl, beat eggs and water. Remove 2 Tbsp. to a cup or small bowl; cover and refrigerate. Add remaining egg mixture and salt to batter; mix until smooth.

Add 4 cups all purpose flour and beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 20 minutes. Punch dough down and divide in half. Divide each half into thirds.

Shape each into a rope about 15 inches long. Place 3 ropes on a greased baking sheet; braid. Pinch ends firmly and tuck under. Brush with the reserved egg mixture. Repeat, placing second braid on the same baking sheet. Let rise until doubled, about 15-20 minutes.

**OPTIONAL: Sprinkle with 2 tsp. sesame seeds OR sprinkle with Garlic and Parmesan cheese.

Bake at 350 degrees for 20-25 minutes. Remove from baking sheet to cool on a wire rack. Yield: 2 loaves.