Two Tone Yeast Bread Recipe
Ingredients
| All purpose flour | 1/4 Cup (16 tbs) | |
| 2 tablespoons plus 1-1/2 teaspoons sugar | ||
| Active dry yeast | 1 | |
| Salt | 1/2 Teaspoon | |
| Warm milk | 1/2 Cup (16 tbs) | |
| 2 tablespoons plus 1-1/2 teaspoons shortening | ||
| All purpose flour | 2 Cup (16 tbs) (MOLASSES DOUGH:) | |
| 2 tablespoons plus 1-1/2 teaspoons sugar | ||
| Active dry yeast | 1 (MOLASSES DOUGH:) | |
| Salt | 1/2 Teaspoon (MOLASSES DOUGH:) | |
| Warm milk | 1/2 Cup (16 tbs) (MOLASSES DOUGH:) | |
| Molasses | 3 Tablespoon (MOLASSES DOUGH:) | |
| 2 tablespoons plus 1-1/2 teaspoons shortening | ||
| Whole wheat flour | 1/4 Cup (16 tbs) (MOLASSES DOUGH:) | |
Directions
In a large mixing bowl, combine 2 cups flour, sugar, yeast and salt.
Add the warm milk and shortening; beat until smooth.
Stir in enough remaining flour to form a soft dough (the dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a bowl coated with cooking spray, turning once to coat top.
Cover and let rise in a warm place until doubled, about 1 hour.
For molasses dough, in a large mixing bowl, combine all-purpose flour, sugar, yeast and salt.
Add the warm milk, molasses and shortening; beat until smooth.
Stir in enough whole wheat flour to form a soft dough (the dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a bowl coated with cooking spray, turning once to coat top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch the doughs down; divide each dough in half.
On a lightly floured surface, roll one portion of each dough into a 12-in.x 8-in.rectangle.
Place rectangle of molasses dough on rectangle of plain dough.
Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under.
Place seam side down in an 8-in.x 4-in.x 2-in. loaf pan coated with cooking spray.
Repeat with the remaining dough.
Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 375° for 35-40 minutes or until browned.
Cool for 10 minutes before removing from the pans to wire racks to cool completely.
Add the warm milk and shortening; beat until smooth.
Stir in enough remaining flour to form a soft dough (the dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a bowl coated with cooking spray, turning once to coat top.
Cover and let rise in a warm place until doubled, about 1 hour.
For molasses dough, in a large mixing bowl, combine all-purpose flour, sugar, yeast and salt.
Add the warm milk, molasses and shortening; beat until smooth.
Stir in enough whole wheat flour to form a soft dough (the dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a bowl coated with cooking spray, turning once to coat top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch the doughs down; divide each dough in half.
On a lightly floured surface, roll one portion of each dough into a 12-in.x 8-in.rectangle.
Place rectangle of molasses dough on rectangle of plain dough.
Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under.
Place seam side down in an 8-in.x 4-in.x 2-in. loaf pan coated with cooking spray.
Repeat with the remaining dough.
Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 375° for 35-40 minutes or until browned.
Cool for 10 minutes before removing from the pans to wire racks to cool completely.
Chef
