Two Tone Swirl Bread

This bread turned out to be a lot more work than I bargained for mainly because every time I got ready to start on it I realized I didn't have enough of some ingredient resulting in many trips to the store. It smells delicious, almost like cinnamon rolls but really it is molasses. It turned out very soft and very pretty.

 

Two Tone Swirl Bread

                                                                           

note: I use my kitchen aid mixer to knead dough so I don't use any extra flour. I also used Pam to spray my hands, surface, and rolling pin when I'm rolling out the dough. I try to use the smallest amount of flour possible so the bread doesn't turn out tough.

Ingredients

• 1 package (1/4 ounce)- 2 1/4 tsp active dry yeast
• 1-1/2 cups warm 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)- 2 1/4 tsp active dry yeast
• 1-1/2 cups warm (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, combine 2 cups flour, sugar, yeast and salt. Add warm milk and shortening. 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, combine all purpose flour, sugar, yeast, and salt. Add the warm milk, molasses and shortening. 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 (16 slices each).