Two Tone Bread
By Kelly Kortekaas
Images
Serves
Makes 2 loaves
Ingredients
- 2 packages instant dry yeast
- ½ cup warm water 110 to 120°F
- 1/3 cup sugar
- 1/3 cup shortening, softened
- ¼ teaspoon salt
- 2½ cups milk, scalded and cooled
- 5¼ cups white flour
- 3 tablespoons molasses
- 2¼ cups whole wheat flour
Procedure
If you love fresh baked bread but can’t decide on what to make, this recipe is for you.
Dissolve yeast in warm water until all grains disappear. Add sugar, shortening, salt and milk. Mix until everything dissolves. Sift and add 3 cups of white flour; mix well until fully incorporated. Divide dough in half. Take one half and add enough flour until the dough comes away from the bowl and is slightly stiff. On a lightly floured surface, knead the dough until smooth, about 6 to 8 minutes. Put dough in a well-greased bowl turning to grease and set aside.
Add molasses and whole wheat flour to the other half of the dough. Repeat kneading process and place in a separate greased bowl. Cover both bowls and let rise until double in size for just over an hour. Next, punch down dough and let sit for 10 minutes on a lightly floured surface. Cut the light dough and dark dough in half. Roll each half into equal size rectangles, approximately 8" x 11".
Place wheat dough rectangle on top of the white dough. Roll the two tightly together. Repeat. Place in two greased 9 x 5 loaf pans. Cover and let rise again for up to one hour (it should double in size). Bake at 375°F for 30 minutes. Remove from pans and cool.
Dissolve yeast in warm water until all grains disappear. Add sugar, shortening, salt and milk. Mix until everything dissolves. Sift and add 3 cups of white flour; mix well until fully incorporated. Divide dough in half. Take one half and add enough flour until the dough comes away from the bowl and is slightly stiff. On a lightly floured surface, knead the dough until smooth, about 6 to 8 minutes. Put dough in a well-greased bowl turning to grease and set aside.
Add molasses and whole wheat flour to the other half of the dough. Repeat kneading process and place in a separate greased bowl. Cover both bowls and let rise until double in size for just over an hour. Next, punch down dough and let sit for 10 minutes on a lightly floured surface. Cut the light dough and dark dough in half. Roll each half into equal size rectangles, approximately 8" x 11".
Place wheat dough rectangle on top of the white dough. Roll the two tightly together. Repeat. Place in two greased 9 x 5 loaf pans. Cover and let rise again for up to one hour (it should double in size). Bake at 375°F for 30 minutes. Remove from pans and cool.
Two Tone Bread
By Kelly Kortekaas
Serves
Makes 2 loaves
Ingredients
- 2 packages instant dry yeast
- ½ cup warm water 110 to 120°F
- 1/3 cup sugar
- 1/3 cup shortening, softened
- ¼ teaspoon salt
- 2½ cups milk, scalded and cooled
- 5¼ cups white flour
- 3 tablespoons molasses
- 2¼ cups whole wheat flour
Procedure
If you love fresh baked bread but can’t decide on what to make, this recipe is for you.
Dissolve yeast in warm water until all grains disappear. Add sugar, shortening, salt and milk. Mix until everything dissolves. Sift and add 3 cups of white flour; mix well until fully incorporated. Divide dough in half. Take one half and add enough flour until the dough comes away from the bowl and is slightly stiff. On a lightly floured surface, knead the dough until smooth, about 6 to 8 minutes. Put dough in a well-greased bowl turning to grease and set aside.
Add molasses and whole wheat flour to the other half of the dough. Repeat kneading process and place in a separate greased bowl. Cover both bowls and let rise until double in size for just over an hour. Next, punch down dough and let sit for 10 minutes on a lightly floured surface. Cut the light dough and dark dough in half. Roll each half into equal size rectangles, approximately 8" x 11".
Place wheat dough rectangle on top of the white dough. Roll the two tightly together. Repeat. Place in two greased 9 x 5 loaf pans. Cover and let rise again for up to one hour (it should double in size). Bake at 375°F for 30 minutes. Remove from pans and cool.
Dissolve yeast in warm water until all grains disappear. Add sugar, shortening, salt and milk. Mix until everything dissolves. Sift and add 3 cups of white flour; mix well until fully incorporated. Divide dough in half. Take one half and add enough flour until the dough comes away from the bowl and is slightly stiff. On a lightly floured surface, knead the dough until smooth, about 6 to 8 minutes. Put dough in a well-greased bowl turning to grease and set aside.
Add molasses and whole wheat flour to the other half of the dough. Repeat kneading process and place in a separate greased bowl. Cover both bowls and let rise until double in size for just over an hour. Next, punch down dough and let sit for 10 minutes on a lightly floured surface. Cut the light dough and dark dough in half. Roll each half into equal size rectangles, approximately 8" x 11".
Place wheat dough rectangle on top of the white dough. Roll the two tightly together. Repeat. Place in two greased 9 x 5 loaf pans. Cover and let rise again for up to one hour (it should double in size). Bake at 375°F for 30 minutes. Remove from pans and cool.