 |
Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 24 |
|
I've been making this swirled bread for many, many years. Not only is it delicious, it looks so pretty when you serve it. Ingredients:
1 package (1/4 ounce) active dry yeast |
1-1/2 cups warm 2% milk (110° to 115°) |
2 tablespoons plus 1-1/2 teaspoons sugar |
2 tablespoons plus 1-1/2 teaspoons shortening |
1-1/2 teaspoons salt |
3-1/4 to 4 cups king arthur unbleached all-purpose flour |
molasses dough: |
1 package (1/4 ounce) active dry yeast |
1-1/2 cups warm 2% milk (110° to 115°) |
3 tablespoons molasses |
2 tablespoons plus 1-1/2 teaspoons shortening |
2 tablespoons plus 1-1/2 teaspoons sugar |
1-1/2 teaspoons salt |
2 cups king arthur unbleached all-purpose flour |
2-1/4 cups king arthur premium 100% whole wheat flour |
Directions:
1. In a large bowl, dissolve yeast in warm milk. Add the sugar, shortening, salt and 2 cups flour. Beat on medium speed for 3 minutes Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
3. For molasses dough, in a large bowl, dissolve yeast in warm milk. Add the molasses, shortening, sugar, salt and all-purpose flour. Beat until smooth. Stir in enough whole wheat flour to form a soft (dough will be sticky).
4. 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.
5. Punch 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 the rectangle of molasses dough on the rectangle of plain dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under.
6. Place seam side down in an 8-in. x 4-in. loaf pan coated with cooking spray. Repeat with remaining dough. Cover and let rise in a warm place until doubled, about 30 minutes.
7. Bake at 375° for 35-40 minutes or until browned. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).
|
|