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Two-Tone Yeast Bread Recipe

Two-Tone Yeast Bread Recipe photo by Taste of Home

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I've been making this swirled bread for many, many years. Not only is it delicious, it looks so pretty when you serve it. —Sue Schiller, Tomahawk, Wisconsin

This recipe is:

Diabetic Friendly

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Two-Tone Yeast Bread Recipe

Prep: 35 min. + rising Bake: 35 min. + cooling

Yield: 24 Servings

35 35 70

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

Directions

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 (12 slices each).

Nutritional Facts 1 slice equals 148 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 234 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Originally published as Two-Tone Yeast Bread in Taste of Home February/March 2008, p19

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Two-Tone Yeast Bread

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Reviewed on May. 18, 2010 by meggi36

This is an excellent recipe. It's so pretty and smells so good. Other contributors mentioned that it was tough, but I found it to be very soft. I used cooking spray instead of flour when I rolled it out, which may be the reason it was so soft.

Reviewed on May. 03, 2010 by kunzeda

This bread is the very best that I have made. It stays so fresh. This is a great gift bread.

Reviewed on Mar. 29, 2010 by marjoe11

Loved this bread! Was delicious, fun to make and so pretty!

Reviewed on Mar. 22, 2010 by tkarinas

This bread looks so good and tastes just as good as it looks. It's a keeper and one we make every chance we get. It's going in my recipe box as I want to keep this recipe for a long time to come.

Reviewed on Mar. 22, 2010 by barbaralholland@msn.com

I give this a four star. I absolutely love the bread, other than it's a little chewy/heavy. But I have made it many, many times and will continue to do so.

Reviewed on Dec. 11, 2009 by cheapshoot

My daughter said this is her favorite bread, out of all the different yeast breads that I make