1 cup warm water
2 1/2 tsp (1 envelope) yeast
1 tsp sugar
3 1/2 cups bread flour
1/4 cup butter
1/2 cup sugar
1 TBSP Spice by Rachel Sweet PUMPKIN SPICE MIX
1/4 cup sliced almonds
Add the yeast, 1 tsp of sugar, and the warm water to a large bowl. Stir only enough to make sure the yeast is not in clumps. Allow to sit out for 10 minutes until bubbly. If no bubbles form, discard the yeast and try again with fresh yeast.
While the yeast bubbles, crack the 2 eggs into a small bowl and whisk. Melt the butter. After the 10 minutes are up, add the flour, sugar, the tablespoon of PUMPKIN SPICE MIX, eggs, and melted butter and stir to incorporate. You will need to use your hands as the mixture gets doughy. Sprinkle flour onto your palms and mix by hand.
Sprinkle flour onto a clean work surface (a countertop or glass cutting board) and remove the dough from the bowl. Knead the dough for 3 full minutes, adding more flour when it gets too sticky to handle. Roll the dough into a large "hot dog" shape and use a knife to cut it into thirds.
Roll each third into a long (about 20 inches) rope so that you have 3 long ropes across your work surface. Place a sheet of parchment paper in a cookie sheet and then place the three ropes on top. Braid together and squeeze the ends together so they stick together. Place a kitchen towel over the braid and let rise for 1 hour.
While the dough is rising, preheat the oven to 350 degrees F. Crack the remaining egg into a small bowl and whisk. After the dough is done rising, brush the egg all over the braid and sprinkle sliced almonds all over. Bake for 35 minutes, then remove from the oven and let cool.