the center.

while you mix the other liquids.

make 2 3/4 cups of liquid. Add the oil and honey and beat until smooth. Add this mixture and the yeast mixture to the well in the flour and stir together.

should be soft, but nor flabby. For the very best and highest bread, an efficient kneader will require about 20 minutes to develop the dough to its springiest.

bowl; cover and keep in a warm, draft-free place. After about an hour and a half, gently poke the center of the dough about 1/2 inch deep with your finger. If the hole doesn't fill in at all, it is ready for the next step.

once more as before. The second rising will take half as much time as the first.

it sighs when you poke it. Egg-rich doughs like this benefit from a slightly shorter rising time.

and place in your prepared pans. Allow them to rise again until almost doubled in size. Brush the loaves with an egg wash made of one egg plus 2 tablespoons of water. Cover the whole exposed surface carefully, but don't let the egg wash collect in the valleys. Now is the time to sprinkle the loaves with sesame or poppy seeds if you like.

Brush the baked loaves with melted margarine or butter while still in pans and allow to cool in pans for 3-5 minutes. Then cool on racks.

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