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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 64 |
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I developed this pretty swirl bread by combining two different recipes. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1 teaspoon sugar |
3 cups warm water (110° to 115°), divided |
1 cup nonfat dry milk powder |
1/3 cup vegetable oil |
1/3 cup honey |
3 teaspoons salt |
7-1/2 to 8-1/2 cups king arthur unbleached all-purpose flour |
whole wheat dough: |
2 packages (1/4 ounce each) active dry yeast |
1 teaspoon sugar |
3 cups warm water (110° to 115°), divided |
1 cup nonfat dry milk powder |
1/3 cup vegetable oil |
1/3 cup honey |
3 teaspoons salt |
5 cups king arthur premium 100% whole wheat flour |
2-1/2 to 3-1/2 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, dissolve yeast and sugar in 1/2 cup warm water; let stand for 5 minutes. Add the milk powder, oil, honey, salt and remaining water. Beat for 1 minute. Add 4 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. For whole wheat dough, in a large bowl, dissolve yeast and sugar in 1/2 cup warm water; let stand for 5 minutes. Add the milk powder, oil, honey, salt and remaining water. Beat for 1 minute. Add whole wheat flour. Beat on medium for 3 minutes. Stir in enough all-purpose flour to form a soft dough.
4. Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Place in a greased bowl, turning once to grease top. Cover and grease in a warm place, about 1 hour.
5. Punch each dough down; divide into fourths. Roll one white portion and one whole wheat portion into 14-in. x 10-in. rectangles. Place whole wheat dough on top of white dough; roll up jelly-roll style. Pinch ends to seal and tuck under. Repeat with remaining dough. Place in four greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 40 minutes.
6. Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 4 loaves.
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