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Honey Wheat Twist

Holidaycooking's picture
Ingredients
  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
  Salt 2 Teaspoon
  Egg 1
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread

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