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Two-Tone Yeast Bread

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

  • 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.

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.

Reviews

Average Rating: 4.285714
  • Jean
    Mar 22, 2020
    I have been making this bread for a few years now. I know it as being called 'Anadama Bread'. It's important to not overbake it as it will be dry. It should be kind of a heavier bread, and soft, almost cake like. I make a maple syrup butter compound to go with it. Delicious!
  • meggi36
    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.

  • kunzeda
    May 3, 2010

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

  • marjoe11
    Mar 29, 2010

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

  • tkarinas
    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.

  • Mar 28, 2009

    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.

  • cheapshoot
    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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