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Honey Wheat Twist

Holidaycooking's picture
  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)

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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2853 Calories from Fat 640

% Daily Value*

Total Fat 74 g113.7%

Saturated Fat 9.1 g45.6%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 4171.7 mg173.8%

Total Carbohydrates 480 g160%

Dietary Fiber 40.9 g163.6%

Sugars 80.5 g

Protein 83 g166.2%

Vitamin A 37.3% Vitamin C 0.85%

Calcium 33.1% Iron 159.4%

*Based on a 2000 Calorie diet


Honey Wheat Twist Recipe