Two-Toned Bread (Spiral Bread)

Two-Tone Bread (from The Better Homes and Gardens Homemade Bread Cookbook)

5 ¼ to 5 ½ cups all-purpose flour
4 teaspoons active dry yeast
3 cups milk
1/3 cup sugar
1/3 cup shortening
1 Tablespoon salt
3 Tablespoons dark molasses
2 ¼ cups whole wheat flour

In a large mixing bowl combine 3 cups of the all-purpose (AP) flour and the yeast. 
In a saucepan heat together the milk, sugar, shortening, and salt until just warm (115-120 degrees F), stirring constantly to melt the shortening.  Add to dry mixture in mixing bowl.  
Beat at low speed with electric mixer for 30 seconds, scraping the sides of the bowl constantly.
Beat three minutes at high speed. 
Divide dough in half.  To one half, stir in enough of the remaining AP flour  to make a moderately stiff dough.  Turn out onto a lightly floured surface and knead until smooth and elastic, about five to eight minutes.  Shape into ball.  Place in well-greased bowl, turning once, and set aside.  To remaining dough, stir in molasses and whole wheat flour.  Turn out onto lightly floured surface.  Knead until smooth and elastic, about five to eight minutes, kneading in enough additional AP flour (about three Tablespoons) to make a moderately stiff dough.  Shape into a ball.  Place dough in well-greased bowl, turning once to grease surface. 
Let both doughs rise in warm place until doubled ( 60 to 75 minutes). 
Punch doughs down; cover and let rest 10 minutes. 
Roll out half the light dough and half the dark dough, each to a 12x8 inch rectangle.  Place dark dough atop light and roll up tightly into a loaf, beginning at the short side.  Repeat with remaining doughs. 
Place in two greased loaf pans.  Cover.  Let rise until doubled (45 to 60 minutes).  Bake at 375 degrees F for 30 to 35 minutes.  Remove.  Cool. 
Makes two loaves.

Photo from the book of the layering and rolling process.
This bread is one of Matt's "special" breads, you know for those days where you just want something a little extra special.   It isn't really that much different than making standard wheat bread, but it looks rather fancy.  Kids love it.  People that don't bake bread are amazed by it.  And most importantly we think it is delicious!
For the record if you ever stumble upon this cookbook for sale someplace I'd suggest picking it up.  There are load of recipes to try and so far we've only found one that we didn't completely love.  (It was a yeasted banana bread which was okay, but not very banana flavored and not as good as our quick-bread version)
The two-toned bread makes really striking toast, if you ask me.


  1. Thank you so much for sharing the link, quick question if I did go ahead to make this what would you recommend i sub the shortening with.

    1. We use either Spectrum organic shortening or just coconut oil. And by "we" I mean Matt since I've never made this bread myself!


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