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Two Tone Bread

Chef.at.Home's picture
Ingredients
  All purpose flour 5 1⁄2 Cup (88 tbs)
  Active dry yeast 2 Tablespoon (2 Packages)
  Milk 3 Cup (48 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Shortening 1⁄3 Cup (5.33 tbs)
  Salt 1 Tablespoon
  Dark molasses 3 Tablespoon
  Whole wheat flour 2 1⁄4 Cup (36 tbs)
Directions

In large mixer bowl combine 3 cups of the all-purpose flour and the yeast.
In saucepan heat milk, sugar, shortening, and salt just till warm (115° to 120°) and shortening is almost melted, stirring constantly.
Add to flour mixture in mixer bowl.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
Divide dough in half.
To one half, stir in as much of the remaining all-purpose flour as you can mix in using a spoon.
Turn out onto lightly floured surface.
Knead in enough of the remaining all-purpose flour to make a moderately stiff dough.
Continue kneading till smooth and elastic (5 to 8 minutes).
Shape into ball.
Place in well-greased bowl, turning once to grease surface; set aside.
To remaining dough, stir in molasses.
Stir in the whole wheat flour.
Turn out onto lightly floured surface.
Knead in enough additional all-purpose flour (about 3 tablespoons) to make a moderately stiff dough.
Continue kneading till smooth and elastic (5 to 8 minutes).
Shape into ball.
Place in well-greased bowl, turning once to grease surface.
Cover and let both doughs rise till double (1 to 1 1/4 hours).
Punch down.
Divide doughs in half; cover and let rest 10 minutes.
Roll out half the light dough and half the dark dough, each to a 12x8-inch rectangle.
Place dark dough atop light; roll up tightly into a loaf, starting at short side.
Repeat with remaining doughs.
Place in 2 greased 8x4x2-inch loaf pans.
Cover; let rise till double (45 to 60 minutes).
Bake at 375° for 30 to 35 minutes.
Remove; cool.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread

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