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Two Tone Bread Recipe
|Warm water||3 Cup (48 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Oil||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄4 Tablespoon (White Dough:)|
|Dry milk powder||1 Cup (16 tbs) (White Dough:)|
|All-purpose flour||8 Cup (128 tbs) (White Dough:)|
|Warm water||3 Cup (48 tbs) (Wheat Dough:)|
|Molasses||1⁄3 Cup (5.33 tbs) (Wheat Dough:)|
|Yeast||2 Tablespoon (Wheat Dough:)|
|Oil||1⁄3 Cup (5.33 tbs) (Wheat Dough:)|
|Salt||1 1⁄4 Tablespoon (Wheat Dough:)|
|Dry milk powder||1 Cup (16 tbs) (Wheat Dough:)|
|Whole wheat flour||27 1⁄2 Cup (440 tbs) (Wheat Dough:)|
|All-purpose flour||2 1⁄2 Cup (40 tbs) (Wheat Dough:)|
Calories 4839 Calories from Fat 558
% Daily Value*
Total Fat 64 g98.9%
Saturated Fat 11.9 g59.7%
Trans Fat 0 g
Cholesterol 22.5 mg
Sodium 3800.9 mg158.4%
Total Carbohydrates 951 g317%
Dietary Fiber 119.2 g476.6%
Sugars 48.4 g
Protein 163 g325.9%
Vitamin A 5.2% Vitamin C 2.7%
Calcium 63% Iron 288.9%
*Based on a 2000 Calorie diet
Sprinkle yeast over water, and let activate.
Add oil, salt, powdered milk and flour.
Knead 7 minutes.
Shape dough into a ball and transfer to a slightly greased bowl.
Cover, and let rest while preparing whole wheat dough.
To prepare wheat dough, pour warm water into Bosch bowl.
Add molasses, and sprinkle yeast over water.
Allow yeast to activate.
Add the remaining ingredients, and mix well.
Knead 12 minutes.
To form loaves, divide the white dough into four equal portions.
Divide the wheat dough into four portions.
On an oiled surface, roll one portion of each into a 14 x 8 x 1/2 inch rectangle.
Position whole wheat dough on top of white dough.
Roll up, beginning with the 8-inch side.
Press ends and edges of dough together to seal.
Roll dough back and forth two or three times to further seal edges.
Repeat procedure with remaining white and whole wheat dough.
Place in four well-greased 8 1/2 x 4 1/2 x 2 1/2-inch bread pans, and let rise until nearly double.
Bake in 350Â° F.oven for 45 minutes.
Remove bread from pans, and cool on wire racks.