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Two-Tone Yeast Bread Recipe

   
 

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     Two-Tone Yeast Bread

Category   Desserts - Breads
Sub Category   None
Servings   32
Preptime   35 min.

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 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 all-purpose flour
2-1/4 cups whole wheat flour

Instructions
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). 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.
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). 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 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. 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.
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 (16 slices each).


Originally Submitted
3/22/2010





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