Swirl Bread

2 C. lukewarm water
1/4 C. honey
1 1/2 t. salt
1/3 C. sugar
1/4 C. cooking oil
Dissolve 1 t. sugar, 1 t. flour and 1 pkg. dry yeast in 1/2 C. warm water and let rise a little. Then mix it in with other ingredients in a large bowl.
Mix well and add about 6 C. of flour. White or wheat bread is your choice. Add enough extra flour so that it won’t stick to your fingers. Cover and let rise until it doubles in size. Knead and let it rise again. Knead and put in pans to rise then bake at 350 on the lowest oven rack until top is golden brown.
To swirl the bread you need to make two batches of dough. One with white flour and one with wheat flour. After the dough has risen twice, divide the dough into four equal parts and roll it out. Put the wheat and white on top of each other and roll it up like a cinnamon roll dough. Put it in pans, let rise and bake as usual.

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