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.