PINWHEEL BREAD

White and Dark doughs are

rolled into one loaf

for this impressive homemade bread.

2 pkg. Active Dry Yeast

2 c. warm Water

2 c. Milk

1/2 c. Sugar

1/2 c. Shortening

2 Tbsp. Salt

8 1/2 c. Flour

1/4 c. Molasses

4 1/4 c. Whole Wheat Four

Use large mixing bowl.

Dissolve Yeast in warm Water.

In fairly large sauce pan, heat together....

Milk, Sugar, Shortening, and Salt;

just until warm, stirring constantly,

until Shortening nearly melts.

Combine the dissolved Yeast & this mixture

in large mixing bowl.

Stir in 4 c. of White Flour;

beat until smooth.

Cover and let rise in a warm place for about 1 hour.

Put about 1/2 of the batter into another mixing bowl.

To 1/2 of the Batter, stir in enough of the

remaining White Flour to make a moderately stiff dough.

knead for about 8 minutes, or until smooth.

Place in greased bowl, turning once to grease surface.

Cover, and set aside.

To the other 1/2 of Batter...

stir in Molasses until well blended.

Add enough Whole Wheat Flour to make

a moderately stiff dough.

Knead for about 8 minutes, or until smooth.

Place in greased bowl, turning once to grease surface.

Cover.

Let both doughs rise 50 to 60 minutes, or

until double it's size.

Punch Doughs down, & let rest 10 minutes.

Divide each Dough in 1/3.

On lightly floured surface, roll out each division of Dough

to a 12 X 8 inch size.

Place 1 dark portion of dough on top of one light portion.

Roll up tightly into a loaf, beginning at short side.

Place Loaf in a greased 9 X 5 X 3 inch bread pan.

Do the same with other Dough to make 3 Loaves.

Cover; let rise 50 to 60 minutes, or

nearly double in size.

Bake in oven at 375 for 30 to 35 minutes.

Cover with foil after 20 minutes to prevent

top of Loaf from over browning.

Spread Butter over top of Loaf, immediately

after removing from oven.