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Pinwheel Bread Recipe

Ingredients
  • 2 packages active dry yeast
  • 2 cups water - warm
  • 2 cups milk
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 2 tablespoons salt
  • 8 1/2 cups flour
  • 1/2 cup molasses
  • 4 cups flour - whole wheat
Directions
PREP
1.5 hrs
COOK
30 mins
READY IN
2 hrs
  • In large mixing bowl, dissolve yeast in warm water.
  • In saucepan heat milk, sugar, shortening and salt, stirring as it heats to 110-115° F.
  • Add to yeast mixture.
  • Stir in 4 cups of all purpose flour; beat until smooth.
  • Cover and let rise in a warm place for 1 hour.
  • Stir batter down.
  • Divide batter into two mixing bowls, 4 cups in each bowl.
  • In one bowl, stir in enough of the remaining flour to make moderately stiff dough.
  • Turn out on a floured surface and kneed 6-8 minutes until smooth and elastic.
  • Place in greased bowl, turning once to grease the entire surface. Cover.
  • To remaining half of batter, stir in molasses 'til well blended.
  • Add enough of the whole wheat flour to make moderately stiff dough.
  • Turn out on floured surface, kneed 6-8 minutes until smooth and elastic.
  • Place in greased bowl, turning once to grease entire surface. Cover.
  • Let both doughs rise for 45 to 60 minutes until double.
  • Punch dough down; let rise 10 more minutes.
  • Divide each portion into thirds.
  • On a lightly floured surface roll each portion of the dough into a 12" X 8" rectangle.
  • Place a dark portion of the dough on top of the light portion.
  • Use a rolling pin, lightly roll the layers together to make sure there are no air spaces.
  • Roll up tightly into a loaf, beginning at the short side.
  • Place loaf in a greased bread loaf pan.
  • Repeat with remaining portions to make 3 loaves.
  • Cover, let rise for 45-60 minutes, until double.
  • Bake at 350° F for 30 to 35 minutes.
  • Cover with foil after 20 minutes to prevent the top of the loaf from getting too brown.
  • Remove from pans and cool thoroughly on wire rack.
  • Store in plastic bags.
  • Makes 3 loaves.
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