Honey Wheat Twist
|Active dry yeast||2 Tablespoon (2 Packages)|
|Warm water||1 Cup (16 tbs) (105 To 115°)|
|Honey||1⁄4 Cup (4 tbs)|
|Margarine/Butter||3 Tablespoon, softened|
|All purpose flour||3 Cup (48 tbs) (Gold Medal)|
|Whole wheat flour||1 Cup (16 tbs) (Gold Medal)|
|Honey almond glaze||1⁄4 Cup (4 tbs)|
Dissolve yeast in warm water in large bowl.
Stir in honey, margarine, salt, egg and 2 cups all-purpose flour.
Beat until smooth.
Divide dough into halves.
Stir enough of the whole wheat flour into 1 half to form a soft dough.
Stir enough of the remaining all-purpose flour into the other half to form a soft dough.
Turn each half onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowls; turn greased sides up.
Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if indentation remains when touched.) Punch down dough; roll each half into rope, about 15 inches long.
Place ropes side by side on greased cookie sheet; twist together gently and loosely.
Pinch ends to fasten.
Let rise until double, about 1 hour.
Heat oven to 350°.
Bake until twist is golden brown and sounds hollow when tapped, 30 to 35 minutes.
Remove from sheet; cool slightly on wire rack.
Spread with Honey-Almond Glaze.