Two-Tone Yeast Bread Recipe

4 6 6
Two-Tone Yeast Bread Recipe
Two-Tone Yeast Bread Recipe photo by Taste of Home
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Two-Tone Yeast Bread Recipe

Read Reviews
4 6 6
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
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 35 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 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.
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 12x8-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 8x4-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).
Originally published as Two-Tone Yeast Bread in Taste of Home February/March 2008, p19

Nutritional Facts

1 slice: 148 calories, 3g fat (1g saturated fat), 3mg cholesterol, 234mg sodium, 26g carbohydrate (5g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

  • 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
  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 12x8-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 8x4-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

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meggi36 User ID: 2502010 102458
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."

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kunzeda User ID: 1759198 102457
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
marjoe11 User ID: 4378615 102188
Reviewed Mar. 29, 2010

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

MY REVIEW
tkarinas User ID: 4389335 171007
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
barbaralholland@msn.com User ID: 519069 84520
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."

MY REVIEW
cheapshoot User ID: 4617545 171452
Reviewed Dec. 11, 2009

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

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