1 3/4 to 2 1/4 c. all-purpose flour
3/4 c. milk
2 tbsp. butter
1 egg
milk
1 pkg. active dry yeast
1/4 c. honey
1 tsp. salt
1 c. whole-wheat flour
honey butter (optional)

In a large mixing bowl, stir together 1 cup of the all-purpose flour and the yeast. In a small saucepan, heat and stir milk, honey, butter and salt until warm (120°F to 130°F) and butter almost melts. Add to flour mixture; add egg. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in whole-wheat flour and as much of the remaining all-purpose flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease the surface. Cover and let rise on a warm place until double (1 1/4 to 1 1/2 hours).

Punch dough down. Remove a walnut size piece of dough; reserve for the center. Divide the remaining dough into 8 equal portions. Cover and let rest for 10 minutes. Lightly grease a baking sheet. Roll each of the 8 portions of dough into an 8-inch long rope. Arrange the ropes on the prepared baking sheet in spoke fashion with the ends touching in the center. Pinch the ropes together at the center. Loop a rope and tuck it securely underneath the next rope. Continue with the remaining ropes to make the spiral design. Roll the reserved piece of dough into a small ball. Place in the center of the spiral. Cover and let rise in a warm place until nearly double (about 1 hour). Brush loaf with milk.

Bake in a 350°F oven about 25 minutes or until bread sounds hollow when lightly tapped. Cool. If desired, serve with honey butter.

Yield: 16 servings.