COUNTRY SWIRL BREAD
After a basic white bread is mastered, this recipe is a great next step in the art of bread baking. Here you'll use the Quick Mixing Method, where the dry yeast and the dry ingredients are mixed together before the warm liquid is added. This time-saver will help in the assembly of this more complex recipe.
Provided by Taste of Home
Time 1h20m
Yield 1 loaf.
Number Of Ingredients 19
Steps:
- DARK DOUGH: In a bowl, mix the sugar, salt, yeast and 1 cup all-purpose flour. Heat water, molasses, coffee and butter to 120°-130°; add to flour mixture. Beat with an electric mixer at medium. Add 3/4 cup rye flour and beat 2 minutes. Stir in 1/2 cup all-purpose flour and remaining rye flour. Knead for 6-8 minutes, working in the remaining all-purpose flour. Place dough in a greased bowl. Cover and let rise until doubled, about 2 hours., LIGHT DOUGH: In a bowl, combine salt, yeast, 1 cup whole wheat flour and 1/2 cup all-purpose flour. Set aside. Heat water, honey and butter to 120°-130°; add to flour mixture. Beat 2 minutes at medium, adding remaining whole wheat flour. Mix well. Stir in 1 cup all-purpose flour and oats. Knead, working in remaining flour if necessary. Place dough in a greased bowl and let rise until doubled, about 1 hour., Punch doughs down; let rest 15 minutes. Roll Light dough into a 16-in. x 9-in. rectangle. Roll Dark dough into a 16x8-in. rectangle and place on top of Light dough. Roll jell-roll style, beginning with long side. Pinch to seal. Place seam side down on greased baking sheet. Cover; let rise till doubled, 45-60 minutes. Bake 40 minutes at 350°. Cool on wire rack.
Nutrition Facts :
RYE SWIRL BREAD
I'm not a huge fan of strong-flavored rye bread, but this rye-white combination makes a delightful, beautiful loaf. I found this on a package of Fleischmann's yeast. Prep time includes rising time.
Provided by pattikay in L.A.
Categories Yeast Breads
Time 2h5m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- In a large bowl, combine 2 1/2 cups white flour, sugar, yeast and salt.
- Heat water, milk and butter till very warm.
- Add to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally.
- Beat 2 minutes at high speed.
- Remove half of the batter to a separate bowl.
- Into one bowl, stir enough white flour to make a soft dough.
- Into the second bowl, stir molasses and enough rye flour to make a soft dough.
- Separately knead each dough till smooth, about 5 minutes.
- Cover each dough, let rest 10-20 minutes.
- Divide each dough in half; roll each into a 7 x 14 inch rectangle.
- Place one dark rectangle on top of each white rectangle.
- Roll up tightly, jelly-roll fasion; pinch seams to seal.
- Place loaves, seam side down, in two greased loaf pans (I used my baking stone).
- Cover, let rise 60 minutes (less if using rapid rise yeast).
- Bake at 375 for 25-35 minutes or till done.
- Remove from pans and cool on wire racks.
Nutrition Facts : Calories 1878.6, Fat 21.9, SaturatedFat 10.9, Cholesterol 47.6, Sodium 1910.8, Carbohydrate 369.8, Fiber 31.8, Sugar 26.1, Protein 51
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