2 1/2-3 c. flour
2 pkgs. rapid rise yeast
2 tbsp. sugar
1 tsp. salt
1/2 tsp. marjoram, oregano and thyme
1/2 c. milk and water
4 tbsp. butter
1 egg
1 c. whole wheat flour

Combine 1 1/2 cups flour, undissolved yeast, sugar, salt, marjoram, oregano and thyme in large bowl. Heat milk, water and 3 tablespoons butter until very warm. Stir in yeast mixture. Stir in egg, whole wheat flour and enough remaining flour to make soft dough. Knead on floured surface 4-6 minutes. Cover, let rest 10 minutes.

On floured surface divide dough into 3 pieces. Roll each into 14 inch rope. Braid ropes, pinch ends to seal. Place in greased loaf pan. Cover and let rise 20-45 minutes until doubled in size.

Bake at 375 degrees for 25-30 minutes until golden brown. Melt remaining butter, brush loaf and sprinkle with marjoram, rosemary and thyme.