Honey Wheat Spiral Bread

• 1 3/4 to 2 1/4 c. all-purpose flour
• 3/4 c. milk
• 2 Tbsp. margarine or butter
• 1 egg
• milk
• 1 pkg. active dry yeast
• 1/4 c. honey
• 1 tsp. salt
• 1 c. whole-wheat flour
• honey butter (optional)

1. In a large mixing bowl, stir together 1 cup of the all-purpose flour and the yeast.
2. In a small saucepan, heat and stir milk, honey, margarine or butter and salt until warm (120u0b0 to 130u0b0) and margarine or butter almost melts.
3. Add to flour mixture; add egg.
4. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly.
5. Beat on high speed for 3 minutes.
6. Using a spoon, stir in whole-wheat flour and as much of the remaining all-purpose flour as you can.
7. Turn dough out onto a lightly floured surface.
8. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
9. Shape into a ball.
10. Place in a lightly greased bowl; turn once to grease the surface.
11. Cover and let rise on a warm place until double (1 1/4 to 1 1/2 hours).

allpurpose, milk, margarine, egg, milk, active dry yeast, honey, salt, flour, honey butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=41921 (may not work)