From the kitchen of Stephanie Knewasser.  I found
this recipe in a 2001
Taste of Home magazine.  I
adapted it for the bread machine.  This is a
wonderful soft bread to serve with soup, salad, or
pasta.  I have used slices of this to make garlic
bread.
In bread machine:

1 1/4 c water, warmed
2 Tbsp butter
2 Tbsp honey
1 egg
1 egg YOLK
(save egg white for brushing on loaf)
4 1/2 c bread flour
1 Tbsp sugar
1/2 Tbsp salt
2 1/4 tsp yeast

Put on dough setting, minus 10 minutes.
Braid/ shape on floured baking stone.
Raise* 20 minutes.

Whisk reserved egg white with 1 tsp cold water
Brush over loaf/ loaves.
OPTIONAL: sprinkle with sesame or poppy seeds

Bake @ 375, 20 minutes OR until lightly browned.
*How I raise bread*
Place oven proof dish of  water in bottom of oven.  Set oven on lowest
temp. and place bread in oven to raise.
Bake with water dish in oven.
egg bread
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