In large mixing bowl, add warm water, sugar and yeast. Let sit 5 minutes while yeast activates.

Add egg, flours and salt to yeast mixture. Mix until dough pulls away from the side of the bowl.

For Hand Mixing: On lightly floured counter, begin kneading dough. Piece in chunks of soft butter every few minutes. When all butter is added, knead approximately 8 minutes or until you can stretch a small portion of the dough into a thin membrane. (Note: This is called the “window pane test.”)

For an Electric Mixer: Piece in chunks of soft butter, then knead 4 minutes on medium speed with dough hook attachment.

Place dough in an oiled bowl. Cover and let rise 1 hour or until doubled in size.

Punch down the dough, cover and let rise another 30 minutes.

Preheat oven to 350 degrees F and generously oil an 8 x 4-inch loaf pan.

On lightly floured counter, divide dough into three equal pieces. To braid, roll pieces into 18-inch ropes. Place each rope parallel to each other and braid into one long braid. Fold each end underneath so both ends meet in the center of the loaf.

Place loaf in prepared pan, cover and let rise 15 minutes or until dough crowns nicely above the pan. (Note: Give dough a gentle press of the fingers. If this leaves faint indentation, it’s a sign the dough is done rising.)

Use egg wash to brush top of loaf. Bake 40 minutes until or until golden-brown and hollow sounding when tapped. Internal temperature should be between 180-200 degrees F.

Cool on a wire rack.