MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Wreath Bread
  Categories: Breads
       Yield: 2 servings
     1/2 c  Maple syrup
       2 tb Dry yeast
       9 c  Whole wheat pastry flour
       2 c  Apple juice
       1 c  Butter
       1    Egg, separated
       2    Eggs
       1 tb Grated lemon peel
       1 ts Almond extract
     1/4 c  Sliced almonds
 MMMMM----------------FLOUR WILL BE USED IN 4 PART---------------------
   2 1/2 c  Whole wht pastry flour (1)
       2 c  Whole wht pastry flour (2)
   3 1/4 c  Whole wht pastry flour (3)
     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.