HONEY WHEAT BREAD IN A BAG
Source: Wheat Flour Institute, Washington, D.C., 1979

4 cups all purpose flour, divided use
2 packages active dry yeast
2 1/2 cups warm water, divided use
1/4 cup honey, divided use*
1/4 cup non-fat dry milk powder**
2 tablespoons vegetable oil***
1 tablespoon salt
3 1/4 cups whole wheat flour

Combine 1 cup all purpose flour, 2 pkg yeast, 1 cup warm water and 1 Tbsp honey in a 2 gallon heavy duty freeze plastic bag (Ziploc Jumbo). Squeeze upper part of bag to force out air. Close top of bag tightly between thumb and index finger. Rest bag on table, mix by working bag with fingers about 20 seconds or until all ingredients are completely blended. Let bag rest about 15 minutes.

Add dry milk powder, oil, and salt. Mix by working bag with fingers.

Add Whole wheat flour; mix thoroughly. Then gradually add about 2 1/2 cups of the remaining all purpose flour until a stiff dough is formed, or until dough pulls away from bag.

Turn dough out onto floured surface. Divide dough in half. Knead each half 5 minutes or until dough is smooth and elastic. Add more flour, if necessary. Cover with plastic bag. Let rest 10 minutes.

Flatten dough into a 12 x 7 inch rectangle. At narrow end fold corners to center to form a point. Beginning with point roll dough tightly towards you. Pinch the edges to seal. Press dough at each end to seal and fold ends under. Place seam down in a greased 8 1/2 x 4 1/2 x 2 1/4 loaf pan. Repeat with second loaf. (Two 9x5x3 inch loaf pans may be used.)

Cover loosely with plastic bag and let rise in warm place 45-60 minute or until doubled.

Uncover. Bake on lower rack in preheated 400 degree F oven 30-35 minutes or until deep golden brown. Remove from pan immediately. Cool on rack.

*Molasses, brown sugar or granulated sugar may be used in place of honey.

**1 cup lukewarm milk and 1 1/2 cups warm water may be used in place of nonfat dry milk and water.

***Softened butter or margarine may be used in place of vegetable oil. All purpose flour may be used in place of whole wheat flour.

Makes 2 loaves (1 3/4 lb each)

VARIATIONS:

MOUNTAIN TOP BREAD:
Brush tops with melted butter or margarine. Sprinkle with all purpose flour. Repeat with second loaf. Let rise 45-60 minutes. Before baking, carefully make a shallow cut with sharp knife down center of each loaf. Bake as directed.

COUNTRY CRUST BREAD:
After greasing loaf pans, coat bottoms and sides of pans with whole wheat germ, wheat bran or whole wheat flour. Shape loaves; place seam side down in prepared pans. Brush tops of loaves with vegetable oil. Sprinkle tops of loaves with 1/4 C wheat germ or whole wheat flour. Let rise and bake as directed.

ICED HONEY RAISIN BREAD:
For two loaves, in small bowl, mix together 1 cup raisins, 1/2 cup packed brown sugar and 2 tsp cinnamon. Flatten each dough piece into 12 x 7 inch rectangle and brush each piece with softened butter or margarine. Sprinkle raisin mixture on dough. Press raisins in lightly. Shape into loaves, let rise and bake as directed.
When cool, frost loaves with Easy Icing:
Beat until smooth 1 cup powdered sugar and about 1 tbsp hot water.

PARTY BUNDT BREAD:
Shape loaves as directed except do not seal ends. Pinch loaves together to form a ring. Place ring seam side up in greased 12 cup Bundt pan. Let rise until dough reaches top of Bundt pan, about 45-60 minutes. Bake in 375 degree F oven 40-45 minutes. Invert immediately and cool on rack.
When cool, drizzle with Honey-Nut Glaze:
Stirring constantly, bring to boil 1/4 cup coarsely chopped nuts, 1/4 cup packed brown sugar, 1/4 cup honey and 2 Tbsp butter or margarine.

SOFT AND SALTY PRETZELS:
Divide dough into 24 equal pieces. Roll each piece into 18 inch rope. Twist ropes into pretzel shape and place on greased baking sheets. Brush pretzels with vegetable oil and sprinkle with coarse salt. Cover; let rise until doubled, about 1/2 hour. Bake in 425 degree F oven 15 to 20min or until golden brown. Cool on rack and store in container with loose fitting cover.