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Two-Tone Yeast Bread

 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 King Arthur Unbleached 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 King Arthur Unbleached All-Purpose Flour
  • 2-1/4 cups King Arthur Premium 100% 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,

2 of 2

Two-Tone Yeast Bread (continued)

Directions (continued)

  • 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.