Braided Bread

Airy yet satisfying white bread braided and sprinkled with poppy-seeds.

Recipe:
1/2 cup warm water
1 1/2 cups warm milk
1 tbsp active dry yeast
1 tbsp sugar
5 - 5 1/2 cups flour
2 tsp salt
1 egg
poppy-seeds

Add yeast to warm water.  Measure in sugar, and mix until dissolved.  Add 2 cups of flour, mix well, and let proof for ten minutes.  If the bubbles appear, then stir in the salt.  Then add flour 1 cup at a time until it is the right consistency.  Knead for five to ten minutes.  Place in greased bowl, and let rise for 1 1/2 to 2 hours, it should double in size.

Punch the dough down, knead a little, and then divide in half.  Divide each half into thirds.  Roll out the thirds into long snakes, about 1 inch thick or so.  Braid the thirds, pinch and tuck ends under.  You should have two braided loaves now.  Cover and let rise for about thirty minutes.

Oven at 400 degrees.  Whisk egg and 1 tbsp water together. Brush dough with egg wash.  Sprinkle with poppy-seeds.  Bake for 25-30 minutes.

Enjoy hot with topping of your choice.  Also makes good toast and sandwiches!