Challah
3/4 cup plus 1 tablespoon water
1 egg
2 tablespoons margarine, softened
32 oz flour(½ Better for Bread™ bread, ½ whole wheat)
2 tablespoons brown sugar
1 ½ teaspoons salt
3 teaspoons yeast
1 egg yolk
2 tablespoons cold water
1 tablespoon poppy seed

1. Measure carefully, placing all ingredients except egg yolk, cold water and poppy seed in bread machine pan in the order recommended by the manufacturer.
2. Select Dough/Manual cycle. Do not use Delay cycle.
3. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
4. Grease large cookie sheet. Divide dough into thirds. Roll each third into 13-inch rope. Place ropes side by side; braid ropes gently and loosely, starting at the middle. Pinch ends to seal; tuck ends under braid. Place on cookie sheet. Cover and let rise in warm place about 45 minutes or until double. (Dough is ready if indentation remains when touched.)
5. Heat oven to 375ºF. Mix egg yolk and cold water; brush over loaf. Sprinkle with poppy seed. Bake about 25 minutes or until golden brown.