Braided Almond-Herb Bread

Dissolve yeast and sugar in warm water; set aside. In large bowl, combine butter, salt and milk. Stir in yeast mixture, 2 cups flour, herbs and 2 tablespoons almonds. Beat until well-mixed. Stir in enough remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes.

Place dough in greased bowl, turning once to grease dough surface. Cover; let rise in warm place until doubled, about 1 hour.

Punch dough down and cut off one-third of dough; set aside. Divide remaining dough into three equal parts, shaping each into a 14-in. rope.

Braid ropes and place on greased baking sheet. Divide set-aside dough into three ropes and braid.

Place smaller braid on top of larger braid. Cover; let rise until doubled, about 1 hour.

Combine egg and water.

Brush over entire loaf; sprinkle with remaining almonds.

Bake at 375° for 30 minutes.