1 c. very warm water (105 to 115 degrees)
2 pkgs. active dry yeast
1/4 c. granulated sugar
1/4 c. honey
1/3 c. instant non-fat dry milk (in dry form)
2 lg. eggs
1/2 c. butter softened
1 tsp. salt
5 to 5 1/2 c. all-purpose flour

Combine water, yeast and sugar in large bowl and let stand 2 minutes. Add dry milk, eggs, butter, honey and salt and 2 1/2 cups flour to yeast-sugar mixture. Mix smooth and beat for 2 minutes. Stir in enough of the rest of the flour to make a soft dough and turn dough onto well floured surface to knead for 6-8 minutes, using only as much flour as needed to prevent dough from sticking.

Place dough in a greased bowl; turn once to bring greased side up. Cover and let rise about 1 1/2 hours. Punch down dough, divide in half () and turn out onto floured surface and prepare your preferred filling (e.g. chopped raw apples, raisins, light brown sugar, a sprinkle each of flour, granulated sugar and cinnamon for a tasty fruit coffee cake.)

After your filling is spread on dough roll into 10 inch rectangle, carefully roll dough gently over filling from one side; continue jelly-roll-like motion and seal dough edges. When all filling is enclosed, gently lift into greased and floured cake pan curving the roll to fit into pan like a wreath.

Brush dough-wreath lightly with vegetable oil, cover loosely with plastic wrap, and let rise about 30 minutes. Preheat oven to 350 degrees. Bake 35 minutes or until done.

Use second dough for raisin bread by filling of 1 cup raisins (which have been washed and allowed to dry), 1/4 cup sugar, 1 tsp. cinnamon.