Two-Tone Yeast Bread Recipe
Two-Tone Yeast Bread Recipe photo by Taste of Home

Two-Tone Yeast Bread Recipe

Publisher Photo
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
TOTAL TIME: Prep: 35 min. + rising Bake: 35 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 35 min. + rising Bake: 35 min. + cooling
MAKES: 24 servings

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

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.

Directions

  1. 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).
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. 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).
Originally published as Two-Tone Yeast Bread in Taste of Home February/March 2008, p19

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.

Reviews for Two-Tone Yeast Bread

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed May. 18, 2010

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.

MY REVIEW
Reviewed May. 3, 2010

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

MY REVIEW
Reviewed Mar. 29, 2010

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

MY REVIEW
Reviewed Mar. 22, 2010

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.

MY REVIEW
Reviewed Mar. 22, 2010

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.

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