Homemade bread is my weakness. I love baking bread - especially in July when the humidity is at an all time high. This bread is a combination of white and wheat breads swirled together. It certainly ROSE beyond my expectations.
5-51/2 cups flour 1/3 cup shortening
5 teaspoons yeast 1 Tablespoon salt
3 cups milk 3 Tablespoons molasses
1/3 cup sugar 2 ½ cups whole wheat flour
Add to flour mixture. Beat on high speed for 3 minutes. Remove 2 ½ cups batter. Add enough white flour to 1 batch of batter to make a soft dough. Knead 6-8 minutes. To remaining batter, add molasses and wheat flour. Knead 6-8 minutes. Shape each dough into a ball and place in separate greased bowls, cover and let rise for 1 hour.
Divide each dough in half. Roll out ½ of the white dough into a rectangle.
Roll wheat dough into a rectangle of the same size.
Place the wheat dough on top of the white dough.
Beginning from a short side, roll up dough to form a loaf.
Place in a greased loaf pan. Repeat with the remaining dough. Cover and let rise 45 minutes to 1 hour. Bake 30-35 minutes at 375.
So I set the bread outside on the screened in porch to rise while I headed to the pool for a mini swim break with my favorite daughter. When I came home an hour later, this is what my bread dough looked like...
Gotta love Atlanta humidity in July. I think this may be the biggest loaf of bread that I have ever made.
As gigantic as they were, these loaves baked up beautifully.
When you slice into the loaf, you reveal the beautifully swirled white and wheat breads inside.
It's hard to tell just how big this loaf bread really was so I put it next to a slice of sandwich bread so that you could see the size difference.
This recipe makes 2 loaves of bread so you can easily freeze one for another day.
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