Two Tone Bread Recipe
Ingredients
| Dry yeast package | 2 | |
| Warm water | 1/2 Cup (16 tbs) | |
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| Vegetable shortening | 1/3 Cup (16 tbs), melted | |
| Salt | 1 Teaspoon | |
| 2/4 cup 2% milk, scalded and cooled | ||
| 5 1/4 cup sifted Stone-Buhr all-purpose flour | ||
| 3 tsp dark molasses | ||
| 2 1/4 cup Stone-Buhr whole wheat flour | ||
Directions
Dissolve yeast in warm water.
Add the granulated sugar replacement, shortening, salt and milk.
Mix until sugar replacement and salt are dissolved.
Add about 3 c. (750 mL) of the all-purpose flour and beat well, about 5 minutes.
Divide dough in half.
To one half, stir in enough of the remaining all-purpose flour to make a moderately stiff dough.
Turn onto lightly floured surface and knead until smooth and elastic, about 5 to 6 minutes.
Place in well-greased bowl, turning once to grease surface; set aside.
To the remaining dough, stir in the molasses and whole wheat flour.
Turn onto lightly floured surface.
Knead until smooth and elastic, about 5 to 8 minutes, kneading in an additional 3 T. (45 mL) all-purpose flour to form a moderately stiff dough.
Place in well-greased bowl, turning once to grease surface.
Cover both doughs and let rise until doubled, about 1 to 1 1/2 hours.
Punch down.
Cover and rest on lightly floured surface for 10 minutes.
Separately, roll out half the light dough and half the dark, each to a 12 x 8 in. (30.5 x 20 cm) rectangle.
Place dark dough on top of light; beginning at short side roll up tightly.
Repeat with remaining doughs.
Place in 2 greased 9x5 in. (23 x 13 cm) loaf pans.
Cover and let rise until doubled, about 45 to 60 minutes.
Bake at 375°F (175°C) for 30 to 35 minutes or until done.
Remove from pans and cool on wire rack.
Add the granulated sugar replacement, shortening, salt and milk.
Mix until sugar replacement and salt are dissolved.
Add about 3 c. (750 mL) of the all-purpose flour and beat well, about 5 minutes.
Divide dough in half.
To one half, stir in enough of the remaining all-purpose flour to make a moderately stiff dough.
Turn onto lightly floured surface and knead until smooth and elastic, about 5 to 6 minutes.
Place in well-greased bowl, turning once to grease surface; set aside.
To the remaining dough, stir in the molasses and whole wheat flour.
Turn onto lightly floured surface.
Knead until smooth and elastic, about 5 to 8 minutes, kneading in an additional 3 T. (45 mL) all-purpose flour to form a moderately stiff dough.
Place in well-greased bowl, turning once to grease surface.
Cover both doughs and let rise until doubled, about 1 to 1 1/2 hours.
Punch down.
Cover and rest on lightly floured surface for 10 minutes.
Separately, roll out half the light dough and half the dark, each to a 12 x 8 in. (30.5 x 20 cm) rectangle.
Place dark dough on top of light; beginning at short side roll up tightly.
Repeat with remaining doughs.
Place in 2 greased 9x5 in. (23 x 13 cm) loaf pans.
Cover and let rise until doubled, about 45 to 60 minutes.
Bake at 375°F (175°C) for 30 to 35 minutes or until done.
Remove from pans and cool on wire rack.
Chef
