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Two-Tone Yeast Bread

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

24 ServingsPrep: 35 min. + rising Bake: 35 min. + cooling

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.

2 of 2

Two-Tone Yeast Bread (continued)

Directions (continued)

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).

Nutrition 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.