BRAIDED HONEY WHEAT BREAD

1 1/2 cups water (80 degrees F)
1 cup bread flour
3 cups whole wheat flour*
2 tablespoons gluten
2 tablespoons dry milk
1 1/2 teaspoons salt
2 tablespoons butter
2 tablespoons honey
1 1/2 teaspoons bread machine yeast
For Topping:
1 egg, beaten
Poppy seeds

Accurately measure all ingredients. Add ingredients to bread machine pan in the order suggested by the manufacturer.

Recommended cycle: DOUGH. Check dough after 5 minutes. Dough should form a soft ball around the kneading blade. If it is too dry, add 1/2 -1 tablespoon water; if too wet, add 1 tablespoon of flour at a time. When cycle is completed, remove dough from machine.

Divide dough into six equal pieces. Roll each into a uniform 15-inch rope. Wet fingers and pinch three ropes together at one end. Lift the left outside rope and move it to the middle. Continue braiding; pinch and seal ends together with a dab of water. Tuck ends underneath.

Place braids on greased baking sheets. Cover, let rise until double. If desired, brush with beaten egg and sprinkle with poppy seeds.

Bake in 375 degree F oven 25 minutes or until golden brown and done. Tent with foil after first 15 minutes to prevent over-browning. Remove from pans; cool on wire rack.

Liz Hibbard, Manhattan

Makes 2 loaves (24 servings)
From: Recipelink.com
Source: Recipe pamphlet: Kansas Wheat Commission Recipes 2002