Two- Tone Bread

Title: Two Toned Bread

Description:
Wheat and White bread rolled up

Ingredients:
5 ½ cups all-purpose flour
2 packages active dry yeast
3 cups mile
1/3 cup sugar
1/3 cup shortening
1 TBS salt
3 TBS dark Molasses (can use honey)
2 ¼ cups whole wheat flour

Directions:
In large mixer bowl combine 3 cups of the all-purpose flour and the yeast. In saucepan heat together milk, sugar, shortening, and salt just till warm (115-120), stirring constantly to melt shortening. Add to dry mixture in mixer bowl.

Beat at low speed with electric mixer of ½ minute, scraping sides of the bowl constantly.
Beat 3 minutes at high speed. Divide dough in half.

To one half stir in enough remaining all-purpose flour to make a moderately stiff dough. Turn out onto lightly floured surface and knead till smooth and elastic (5 to 8 minutes)

Shape into ball. Place in a well greased bowl, turning once. Set aside. To remaining dough, stir in molasses and whole wheat flour. Turn out on to lightly floured surface. Knead till smooth and elastic (5 to 8 minutes), kneading in enough additional all purpose flour (about 3 TBS) to make moderately stiff dough. Shape into a ball. Place dough in a well-greased bowl turning once to grease surface.

Let both doughs rise in a warm place until double (1 to 1 ½ hours). Punch doughs down; cover and let rest 10 minutes. Roll out half of the light dough and half of the dark, each to a 12X8 inch rectangle. Place dark dough atop light dough. Roll up tightly into loaf, beginning at short side. Repeat with remaining two doughs.

Place in two greased 8 ¼ x 4 ½ x 2 ½ - inch loaf plans. Cover, let rise till double (45 to 60 minutes). Bake at 375 for 35 minutes. Remove and cool. You can brush a light butter coating on it before cooking. Makes 2