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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
  • Total Time
    Prep: 35 min. + rising Bake: 35 min. + cooling
  • Makes
    2 loaves (12 slices each)

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.
Nutrition 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.

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