Aniseed and caraway seeds give this braided bread a licorice flavor. Leave either or both of them out, if you prefer.
Cooking Light NOVEMBER 2006
Dissolve honey and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Combine 1 teaspoon water and egg, stirring well with a whisk. Place 1 tablespoon egg mixture in a small bowl. Cover and chill. Add remaining egg mixture to yeast mixture.
Lightly spoon flours into dry measuring cups; level with a knife. Add 2 cups all-purpose flour, whole wheat flour, salt, 1/2 teaspoon caraway seeds, and aniseed to yeast mixture; stir to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch the dough down; cover and let rest for 5 minutes. Divide dough in half. Working with one portion at a time, roll each portion into a 12-inch rope on a lightly floured surface. Twist ropes together, and pinch ends to seal. Place dough in an 8-inch loaf pan coated with cooking spray. Cover and let rise for 30 minutes or until doubled in size.
Preheat oven to 375°.
Uncover dough. Brush reserved egg mixture over loaf, and sprinkle with remaining 1/2 teaspoon caraway seeds. Bake at 375° for 30 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.
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