Gordon Lightfoot Forums - View Single Post - Two Tones - Two Timers- Terry Whelen

Patti · 09-10-2008, 01:46 PM

Sure, here is the recipe. It's in the last chapter of the 75th Anniversary Edition of the Better Homes and Gardens new cookbook. The last chapter has the 75th Anniversary Recipes, and this recipe is from the 1950's & 1960's's.

Two-Tone Bread

If you love to bake bread, add this recipe to your reperttoire. The dark swirl not only adds lovliness to the loaf but also a little molasses sweetness. Hint: The recipe makes two loaves. Enjoy one today and freeze one for the future. Or give the extra loaf as a gift--the recipient will be very grateful.

Prep: 50 minutes Cook: 5 minutes
Rise: 1 3/4 hours Stand: 10 minutes
Bake: 30 minutes Oven: 375 F Makes: 2 loaves

5 to 5 1/2 cups all-purpose flour
2 packages active dry yeast
3 cups milk
1/3 cup sugar
1/3 cup shortening
1 Tablespoon salt
3 Tablespoons full-flavored molasses
2 1/2 cups whole wheat flour

1. In a large mixing bowl combine 3 1/4 cups of the all-purpose flour and the yeast; set aside. In a medium saucepanheat and stir milk, sugar, shortening, and salt just until warm (120 F to 130 F) and shortening is almost melted. Add milk mixture to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Remove 2 1/2 cups of the batter.

2. To the 2 1/2 cups of batter, use a wooden spoon to stir in as much of the remaining all-purpose flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic. (6 to 8 minutes). Shape dough into ball. Place in a lightly greased bowl, turning once to grease surface of the dough. Cover; set aside.

3. To remaining batter, use a wooden spoon to stir in molasses, whole wheat flour, and as much of the remaining all-purpose flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape dough into a ball. Place in another lightly greased bowl, turning once to grease surface of dough; cover.

4. Let both dough portions rise in a warm place until double in size (1 to 1 1/4 hours). Punch down; divide each dough portion in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease two 9 by 5 by 3 inch loaf pans. On a lightly floured surface roll out half the light dough and half the dark dough, each to a 12 by 8 inch rectangle. Place dark dough on top of the light dough. Beginning from a short side, roll up tightly and shape into a loaf. Seal seams with your fingertips. Repeat with remaining doughs to make a second loaf. Place in prepared loaf pans. Cover and let rise in a warm place until nearly double in size (45 to 60 minutes). Bake in a 375 degree F oven for 30 to 35 minutes or until bread sounds hollow when lightly tapped. (If necessary, cover loosely with foil the last 10 minutes to prevent overbrowning.) Cool on wire racks.

Freezing Bread: After the loaves have cooled completely, seal in a plastic freezer bag and freeze for up to 3 months. Thaw in package 1 hour or reheat in foil in a 300 degree F oven for about 20 minutes.

09-10-2008, 01:46 PM	#13
Patti Senior Member Join Date: Sep 2004 Location: Wisconsin Posts: 1,028	Re: Two Tones - Two Timers- Terry Whelen Sure, here is the recipe. It's in the last chapter of the 75th Anniversary Edition of the Better Homes and Gardens new cookbook. The last chapter has the 75th Anniversary Recipes, and this recipe is from the 1950's & 1960's's. Two-Tone Bread If you love to bake bread, add this recipe to your reperttoire. The dark swirl not only adds lovliness to the loaf but also a little molasses sweetness. Hint: The recipe makes two loaves. Enjoy one today and freeze one for the future. Or give the extra loaf as a gift--the recipient will be very grateful. Prep: 50 minutes Cook: 5 minutes Rise: 1 3/4 hours Stand: 10 minutes Bake: 30 minutes Oven: 375 F Makes: 2 loaves 5 to 5 1/2 cups all-purpose flour 2 packages active dry yeast 3 cups milk 1/3 cup sugar 1/3 cup shortening 1 Tablespoon salt 3 Tablespoons full-flavored molasses 2 1/2 cups whole wheat flour 1. In a large mixing bowl combine 3 1/4 cups of the all-purpose flour and the yeast; set aside. In a medium saucepanheat and stir milk, sugar, shortening, and salt just until warm (120 F to 130 F) and shortening is almost melted. Add milk mixture to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Remove 2 1/2 cups of the batter. 2. To the 2 1/2 cups of batter, use a wooden spoon to stir in as much of the remaining all-purpose flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic. (6 to 8 minutes). Shape dough into ball. Place in a lightly greased bowl, turning once to grease surface of the dough. Cover; set aside. 3. To remaining batter, use a wooden spoon to stir in molasses, whole wheat flour, and as much of the remaining all-purpose flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape dough into a ball. Place in another lightly greased bowl, turning once to grease surface of dough; cover. 4. Let both dough portions rise in a warm place until double in size (1 to 1 1/4 hours). Punch down; divide each dough portion in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease two 9 by 5 by 3 inch loaf pans. On a lightly floured surface roll out half the light dough and half the dark dough, each to a 12 by 8 inch rectangle. Place dark dough on top of the light dough. Beginning from a short side, roll up tightly and shape into a loaf. Seal seams with your fingertips. Repeat with remaining doughs to make a second loaf. Place in prepared loaf pans. Cover and let rise in a warm place until nearly double in size (45 to 60 minutes). Bake in a 375 degree F oven for 30 to 35 minutes or until bread sounds hollow when lightly tapped. (If necessary, cover loosely with foil the last 10 minutes to prevent overbrowning.) Cool on wire racks. Freezing Bread: After the loaves have cooled completely, seal in a plastic freezer bag and freeze for up to 3 months. Thaw in package 1 hour or reheat in foil in a 300 degree F oven for about 20 minutes.