I've been wanting to post this recipe for years but somehow I could never get a good picture of it before it got eaten. And it deserves a proper pictures, wouldn't you say? I love the pretty swirls of the white and wheat dough. It's fun every time I slice into a new loaf to see how they turned out. While it is not the quickest homemade bread recipe I've made, it is the most impressive. It's a great bread to make to share with a new neighbor or bring to a potluck because it is so pretty, but it also tastes as good as it looks. Hence the lack of photos before now because it gets devoured so quickly. It's the perfect bread to bake up during these cool, autumn days. Enjoy!

Swirled Yeast Bread

By Heat Oven To 350 Published 10/22/2015

Ingredients

Wheat Dough:

• 2 cup all purpose flour
• 2 1/2 tablespoons sugar
• 1 package (1/4 ounce, 2 1/4 teaspoons) active dry yeast
• 1 1/2 teaspoons salt
• 1 1/2 cups warm milk
• 3 tablespoons molasses
• 2 1/2 tablespoons vegetable oil
• 2 1/4 cups whole wheat flour

White Dough

• 3 1/4 cup flour
• 2 1/2 tablespoons sugar
• 1 package (1/4 ounce, 2 1/4 teaspoons) active dry yeast
• 1 1/2 teaspoons salt
• 1 1/2 cups warm milk
• 2 1/2 tablespoons vegetable oil

Instructions

1. For Wheat Dough: In a large mixing bowl or the bowl of a standing mixer, combine the all purpose flour, sugar, yeast and salt. Add the milk and oil and beat until smooth. Add enough whole wheat flour to make a soft dough (dough will be sticky but will hold together). Knead 7-8 minutes, or until smooth and elastic. Place in a greased bowl and cover with saran wrap. Let rise until doubled, about 1- 1.5 hours.
2. For White Dough: In a mixing bowl or bowl of a standing mixer (can be the same bowl you used for the first dough) add flour, sugar, yeast and salt. Stir in milk and oil and beat until smooth. And enough of remaining all purpose flour to make a soft dough. Knead 7-8 minutes or until smooth and elastic. Place dough in a greased bowl and cover with saran wrap. Let rise until doubled, about 1-1.5 hours.
3. Punch down both doughs and divide in half. Roll one half of the wheat dough out on a lightly floured surface until it is about a 12x8 rectangle. Roll out half of the white dough to the same size. Carefully stack the rolled white dough rectangle over the wheat dough. Press all over the dough gently with the palm of your hand to seal the two doughs together. From the shorter end, start rolling the dough up like a jelly roll. When the dough is completely rolled, pinch the seam to seal it, tuck in the ends and place in a greased wide loaf pan. Repeat with the remaining dough to make two loaves total. Cover loosely with saran wrap and let rise until doubled, about 45 min.
4. Heat oven to 375 degrees. Bake 45-55 minutes, or until browned and cooked through. Cool for 10 minutes in the pans before removing to cool completely on a wire rack.

Yield: 2 large loaves
Prep Time: 20 mins.

Cook time: 55 mins. (plus ~3 hours rising time)
Total time: 75 mins.
Recipe Source: adapted from Taste of Home