Rosemary Braid

In a large mixing bowl combine 1 cup of the all-purpose flour, the yeast, and fresh or dried rosemary; set aside. In a medium saucepan heat and stir milk, sugar, butter or margarine, and salt till mixture is warm (120 to 130 degrees F) and butter or margarine is almost melted. Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the wheat bran and as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till double (1-1 1/4 hours)

Punch dough down. Turn out onto a lightly floured surface. Divide into 3 equal portions. Roll each portion into a ball. Cover and let rest for 10 minutes. Roll each ball into an evenly thick rope about 14 inches long. Line up the ropes, 1 inch apart, on a greased large baking sheet. Starting in the middle, braid by bringing left rope underneath center rope; lay it down. Then bring right rope under new center rope; lay it down. Repeat to end. On the other end, braid by bringing outside ropes alternately over center rope to center. (Braid the rope loosely so the bread has room to expand.) Press rope ends together, and turn under, pinching to seal. Let rise in a warm place till almost double (30-45 minutes).

Mix egg yolk and water; brush onto the braid. Bake in a preheated 375 degree F oven for 30-35 minutes, or till bread is golden brown and sounds hollow when tapped. If necessary, cover braid loosely with foil the last 10-15 minutes of baking to prevent overbrowning. Remove from baking sheet; cool on a rack. Makes 1 loaf (12 servings)