Best Crunchy Wheat And Honey Twist Recipes

CRUNCHY WHEAT AND HONEY TWIST

Steps:

• Measure carefully, placing all ingredients except melted margarine, egg sugar and cinnamon in bread machine pan in the order recommended by the manufacturer.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Cover and let rest 10 minuets on lightly floured surface.Grease large cookie sheet. Divide dough in half. Roll each half into 15-inch rope. Place roped side by side on cookie sheet twist together gently and loosely. Pinch ends to fasten. Brush melted margarine lightly over dough. Cover and let rise in warm place 45-60 minuets or until double. (Dough is ready if indentation remains when touched.)Heat oven to 375°. Brush egg over dough. Mix sugar and cinnamon sprinkle over dough. Bake 25 to 30 minutes or until twist is golden brown and sounds hollow when tapped. Removed from cookie sheet to wire rack cool.1 slice: 95 calories (20 calories from fat) 2 fat (1g saturated) 15mg cholesterol 160mg sodium 18g carbohydrate (2g dietary fiber) 3g protein.SUCCESS TIPTo make sure a larger loaf of bread is done baking, remove it from the cookie sheet or pan and tap the bottom with your knuckles. If it sounds hollow it is thoroughly baked. If not, slip it back into the oven directly on the oven rack. Let it bake a few more minutes or until it sounds hollow. Be sure to remove the hot loaf from the oven carefully using a clean kitchen towel or pot holders.ShapingTwist ropes together pinch ends to fasten. Shape twist into a circle on cookie sheet pinch ends together.Try This For added crunch, add some finely chopped almonds to the cinnamon and sugar mixture.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

HONEY WHEAT COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the butter and peanut butter until smooth. Mix in the honey, egg and vanilla. Combine the whole wheat flour, dry milk powder, wheat bran and baking soda; stir into the peanut butter mixture. Drop by teaspoonfuls onto ungreased baking sheets.
• Bake for 8 to 10 minutes in the preheated oven, or until edges begin to brown. Remove from baking sheet to cool on wire racks.

CRUNCHY WHEAT AND RYE

Steps:

• Place the ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select whole wheat setting and press Start.

WHOLE WHEAT HONEY ROLLS

Steps:

• In a large bowl, dissolve yeast in warm buttermilk. Add the butter, honey, whole wheat flour, salt and baking soda. Beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into seven portions. Divide each portion into six pieces; shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes., Brush with melted butter. Bake at 400° for 12-16 minutes or until golden brown. Remove to wire racks to cool. In a small bowl, beat butter and honey until smooth; serve with rolls.