Heat Swirl Bread


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If you like larger loaves, you can make this honey-sweet bread in four 8x4x2-in. loaf pans.

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  • 4-1/2 to 5 C. all-purpose flour
  • 2 packages active dry yeast
  • 2 C. milk
  • 1/2 C. honey
  • 1/4 C. margarine or butter
  • 1 tsp. salt
  • 1 C. whole-wheat flour
  • 1/2 C. rye flour
  • 1/2 C. toasted wheat germ
  • 1/4 C. margarine or butter, softened _ 2/3 C. packed brown sugar
  • 1 egg

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In a mixing bowl combine 2 C. of the all-purpose flour and the yeast. In a saucepan heat milk, honey, 1/4 C. margarine, and salt until warm (120 degree F to 130 degree F). Add to flour mixture; add egg. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Stir in whole wheat and rye flours, wheat germ, and as much remaining all-purpose flour as you can. Turn out onto a floured surface. Knead in enough all-purpose flour to make a moderately stiff dough (6 to 8 minutes). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise in a warm place until nearly double (1-1/4 hours). Punch dough down. Turn out onto a floured surface; divide in half. Cover; let rest 10 minutes. Roll each half to a 15-in. square. Spread with softened margarine; sprinkle with brown sugar. Roll up into a spiral; cut into thirds. Seal ends; place into six greased 5-1/2x3x2-in. loaf pans. Cover; let rise in a warm place until double (about 45 minutes). Bake in a 350 degree F oven about 30 minutes or until loaves sound hollow when tapped. Remove from pans. Makes 6 small loaves (48 servings). 

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