TWO-TONE YEAST BREAD

Two-Tone Yeast Bread image

Found this in "Taste of Home" magazine and sounds yummy and looks pretty in the picture. I think even my picky DGSs might like this toasted; so wanted to save it here for safe keeping. Timing does not include rising time.

Provided by Bonnie G 2

Categories Yeast Breads

Time 1h10m

Yield 2 loaves

Number Of Ingredients 16

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Ingredients

3 1/4-4 cups all-purpose flour
2 tablespoons sugar
1/4 ounce active dry yeast (1 package)
1 1/2 teaspoons salt
1 1/2 cups milk, warm (120-130)
2 tablespoons shortening
1 1/2 teaspoons shortening
2 cups all-purpose flour
2 tablespoons sugar
1/4 ounce active dry yeast (1 package)
1 1/2 teaspoons salt
1 1/2 cups milk, warm
3 tablespoons molasses
2 tablespoons shortening
1 1/2 teaspoons shortening
2 1/4 cups whole wheat flour

Steps:

In large mixing bowl, combine 2 cups flour, sugar, yeast and salt. Add warm milk and shortening, beat until smooth.
Stir in enough remaining flour to form a soft dought (dough will be sticky).
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.
For molasses dough, in a large mixing bowl combine all-purpose flour, sugar, yeast and salt.
Add the warm milk, molasses and shortening; beat until smooth.
Stir in enough whole wheat flour to form a soft dough (dough will be sticky).
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.
Punch down doughs, divide each dough in half. On a lightly floured surface, roll one portion of each dough into a 12 inch x 8 inch rectangle.
Place the rectangle of molasses dough on the rectangle of plan dough.
Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under. Place seam side down in an 8 inch x 4 inch x 2 inch loaf pan coated with cooking spray. repeat with remaining dough.
Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 375°F for 35-40 minutes or until browned. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 2378, Fat 52.5, SaturatedFat 17.5, Cholesterol 51.2, Sodium 3691.8, Carbohydrate 415.1, Fiber 25.2, Sugar 43.2, Protein 66.6