| | Directions |
- 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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Prep Time: 1.5 hours
Cook Time: 30 minutes
|  | | 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 |
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