---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Wreath Bread
  Categories: Breads
       Yield: 2 servings
  
     1/2 c  Maple syrup                         1    Egg, separated
       2 tb Dry yeast                           2    Eggs
       9 c  Whole wheat pastry flour            1 tb Grated lemon peel
       2 c  Apple juice                         1 ts Almond extract
       1 c  Butter                            1/4 c  Sliced almonds
 
 ------------------------FLOUR WILL BE USED IN 4 PART------------------------
   2 1/2 c  Whole wht pastry flour (1)      3 1/4 c  Whole wht pastry flour (3)
       2 c  Whole wht pastry flour (2)        3/4 c  Whole wht pastry flour (4)
  
   In a bowl combine maple syrup, yeast and first of flour.  In sauce pan heat
   juice and butter until almost melted.  With mixer gradually beat liquid
   into yeast mixture. dry ingredients. Set aside egg white for brushing top
   of loaves. Add in egg yolk, remaining eggs, lemon peel, almond extract, and
   second flour (2) to make a thick batter.  Stir in third part of flour (3)
   to make dough. Turn onto floured work surface and knead until smooth,
   continuing to add fourth flour (4).  Knead at least 15 minutes.
   
   Place in lightly oiled bowl, turning dough so top is oiled too.  Let rise
   until doubled, about 1 hour.  Punch down dough.  Turn onto floured work
   surface, separate dough for loaves; cut dough for each loaf into 3 equal
   parts.  Cover and let rest 15 minutes.  Lightly oil two cookie sheets.
   
   On floured work surface, roll each piece into a 24 length.  Place three
   lengths together and braid; it comes out best if you begin in the middle
   and work toward each end. Shape into a ring, join the ends and pinch
   together. Repeat with each loaf. Cover rings with towels and let rise in
   warm place 1 hour.
   
   Beat egg white; use pastry brush to brush over loaves.  Top rings with
   almonds.  Place in oven at 350 for 15 minutes, then change cookie sheet
   places.  Bake about 15-20 minutes longer, or until tops are golden brown
   and bread makes thunking sound when tapped with knuckle.
  
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