HONEY-WHEAT TWIST

2 packages active dry yeast
1 cup warm water (105 to 115°)
1/4 cup honey
3 tablespoons margarine or butter, softened
2 teaspoons salt
1 egg
2-1/4 to 3 cups all-purpose flour
3/4 to 1 cup whole wheat flour
Honey-Almond Glaze (below)

Dissolve yeast in warm water in large bowl. Stir in honey, margarine, salt, egg and 2 cups of the all-purpose flour. Beat until smooth.
Divide dough into halves. Stir enough of the whole wheat flour into 1 half to form a soft dough. Stir enough of the remaining all¬purpose flour into other half to form a soft dough.
Turn each half onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowls; turn greased sides up. Cover; let rise in warm place until double, about 1-1/2 hours. (Dough is ready if indentation remains when touched.)
Punch down dough; roll each half into rope, about 15 inches long. place ropes side by side on greased cookie sheet; twist together gently and loosely. Pinch ends to fasten. Let rise until double, about 1 hour.
Heat oven to 350 degrees. Bake until twist is golden brown and sounds hollow when tapped, 30 to 35 minutes. Remove from sheet; cool slightly on wire rack. Spread with Honey¬Almond Glaze.
1 loaf (20 slices).
* If using self-rising flour, omit salt.

Honey-Almond Glaze
1/4 cup chopped almonds
1 tablespoon margarine or butter
1/4 cup honey
2 tablespoons sugar

Cook and stir almonds and margarine until almonds are brown. Stir in honey and sugar. Heat to boiling, stirring constantly; cool.