6 to 7 cups all-purpose flour
1/2 cup sugar
2 teaspoons salt
2 packages active dry yeast
1 cup water
1/2 cup margarine or butter
1/3 cup sugar
1 teaspoon cinnamon
3 tablespoons margarine or butter -- softened
1/4 cup sugar
1/4 cup honey
2 tablespoons margarine or butter
1/2 cup slivered almonds
In large bowl, combine 2 cups flour, 1/2 cup sugar, salt and yeast; blend well. In small saucepan, heat water, milk and 1/2 cup margarine until very warm (120 to 130F). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in an additional 3 cups flour until dough pulls away from sides of bowl.
On floured surface, knead in remaining 1 to 2 cups flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85F) until light and doubled in size, about 45 minutes.
Grease 2 cookie sheets. Punch down dough several times to remove all air bubbles. In small bowl, combine 1/3 cup sugar and cinnamon; set aside. Divide dough into 3 equal parts. On lightly floured surface, roll each part into 25x6-inch rectangle. Spread each with 1 tablespoon margarine. Sprinkle with sugar-cinnamon mixture. Starting with longer side, roll up tightly; pinch edges to seal. Twist each roll, stretching slightly. Form into pretzel shape; tuck ends under to seal. Place on greased cookie sheets. Cover; let rise in warm place until doubled in size, about 30 minutes.
Heat oven to 350F. Uncover dough. Bake 20 to 30 minutes or until deep golden brown. Immediately remove from cookie sheets; cool on wire racks. In small saucepan, combine all glaze ingredients. Bring to a boil, stirring constantly. Spoon hot glaze over warm breads, completely covering tops and sides.
3 (16-slice) loaves.