Tuesday, December 8, 2009

Marbled Bread

After making tons of junkie snacks (and eating them yourselves) to make plates for other people, don't you get sick of sweet stuff? Then everyone has to bring you a plate of goodies as well. Wouldn't you rather have a warm loaf of pretty bread? When you cut into it, it's such a nice surprise. Doesn't it look delicious? It is. MARBLED LOAF
3-3 1/2 cups all-purpose flour (divided)
1 pkg active dry yeast
1 1/2 cups milk
2 Tbs sugar
2 Tbs oil
1 1/2 tsp salt
2 Tbs dark molasses
1 1/4 cups rye or whole wheat flour

In large bowl combine 2 cups of the plain flour and the yeast. In a saucepan heat milk, sugar, oil and salt just until warm (120 - 130 degrees). Add milk mixture to flour mixture. Beat with an electric mixer for 30 seconds than high speed for 3 minutes.
Divide batter in half.
To the first portion combine as much of the first flour as needed. Knead 6-8 minutes. Shape into a ball and put in a greased bowl, turning once to coat dough with oil. Cover.
To the other portion of the dough stir in molasses, rye flour and as much plain flour as needed.
Knead dough and place in bowl as you did with the first batch.
Let both rise in warm place until doubled in size, about 1 1/4 hours.
Punch both down and let rest for 10 minutes.
On a floured surface roll each dough portion out seperately into a 12x8 inch rectangle. Place dark dough on top of light. Roll up starting from short side and place in greased bread pan, seam side down. Let rise until nearly double, about 30 minutes.
Bake at 375 degrees for 30 to 35 minutes. (I had to cover mine with foil the last 10 minutes to keep from getting too brown). Immediately remove from pan and cool on a wire rack.

It is worth it.

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