Honey Whole Wheat Desert Bread
1 package or 2 1/4 teaspoons active dry yeast
3 cups room temperature milk
1/2 cup honey, divided in half
4 cups whole wheat flour
2 well-beaten eggs
1/2 cup butter
1 tablespoon salt
3-4 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger or nutmeg
In large mixing bowl, combine the milk, yeast, and 1/4 cup of the sugar or honey, stirring well. Add whole-wheat flour, one cup at a time, beating thoroughly. Cover bowl loosely and allow to sit in a warm place (like the top of your water heater) for 1 hour or until doubled in size.
Add eggs, additional sugar or honey, butter and salt. Stir in all-purpose flour a cup at a time, sifting spices into first cup. Knead on floured board until smooth and elastic. Allow to rise in a covered greased bowl until doubled in bulk. Punch down, knead a couple of minutes then allow to rise again until doubled. Divide dough into 3 sections; roll each section out, spread with desired fillings and roll up as for a loaf.
Allow to rise on greased baking sheet until doubled. Bake 30-45 minutes. Rub tops with butter while still hot from oven. Cool on racks.
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