The recipe is from Fleischmann's Yeast .
(1 loaf)Mix dry ingredients in bowl of electric mixer with dough hook in place:
1 cup whole wheat pastry flour
1 tablespoon sugar
1/4 teaspoon salt
1 1/4 teaspoon dry yeast
Heat water and buttery spread to 125 F. Mix in saffron.
1/2 cup water
3 tablespoons plus 1 teaspoon Earth Balance Buttery Spread
Slowly add to mixer. Beat 2 minutes at medium speed, scraping bowl occasionally.
Add eggs (I soaked in warm water to quickly bring to room temperature).
Beat 2 minutes at medium speed.
Gradually add remaining flour.
1/2 cup whole wheat pastry flour
1 1/2 cups all purpose flour
Knead for about 6 minutes until dough leaves the sides of the bowl.
Place in bowl sprayed with Pam.
Cover and let rise until double, about 1 hour.
Punch dough down.
Divide into 2 pieces, one piece is 1/3 the dough, the other piece 2/3 the dough.
Divide each piece into 3 and roll to 12 inch ropes. Braid, starting at center.
Add smaller braid on top the other.
Brush with egg yolk mixed with 1 tablespoon cold water.
Sprinkle with poppyseed.
Cover and let rise until double.
Bake at 400 F. for 20 minutes.
I also added the first of my homegrown fresh basil to the sandwiches. The parfait has fresh raspberries, raspberry greek yogurt and hemp seed meal.
My #2 Tip for Meal Planning:Today when I shopped, I purchased 1 whole chicken breast, about .8 of a pound.
1/2 that breast is enough protein for the two of us. I cut the breast in half and froze the pieces in separate zipper bags.
I'll share more tips throughout the week!