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Two Tone Bread

Diabetic.Foodie's picture
Ingredients
  Dry yeast 1⁄2 Ounce (2 Package, 0.25 Ounce Each)
  Warm water 1⁄2 Cup (8 tbs)
  Granulated sugar replacement 1⁄4 Cup (4 tbs)
  Vegetable shortening 1⁄3 Cup (5.33 tbs), melted
  Salt 1 Teaspoon
  2% milk 1⁄2 Cup (8 tbs), scalded and cooled
  Sifted all purpose flour 5 1⁄4 Cup (84 tbs) (Stone Buhr)
  Molasses 3 Teaspoon
  Whole wheat flour 2 1⁄4 Cup (36 tbs) (Stone Buhr)
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.

Recipe Summary

Course: 
Main Dish
Method: 
Baked

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