Pinwheel Bread Recipe
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2 packages active dry yeast
2 cups water - warm
2 cups milk
1/2 cup sugar
1/2 cup vegetable oil
2 tablespoons salt
8 1/2 cups flour
1/2 cup molasses
4 cups flour - whole wheat
In large mixing bowl, dissolve yeast in warm water.
In saucepan heat milk, sugar, shortening and salt, stirring as it heats to 110-115° F.
Add to yeast mixture.
Stir in 4 cups of all purpose flour; beat until smooth.
Cover and let rise in a warm place for 1 hour.
Stir batter down.
Divide batter into two mixing bowls, 4 cups in each bowl.
In one bowl, stir in enough of the remaining flour to make moderately stiff dough.
Turn out on a floured surface and kneed 6-8 minutes until smooth and elastic.
Place in greased bowl, turning once to grease the entire surface. Cover.
To remaining half of batter, stir in molasses 'til well blended.
Add enough of the whole wheat flour to make moderately stiff dough.
Turn out on floured surface, kneed 6-8 minutes until smooth and elastic.
Place in greased bowl, turning once to grease entire surface. Cover.
Let both doughs rise for 45 to 60 minutes until double.
Punch dough down; let rise 10 more minutes.
Divide each portion into thirds.
On a lightly floured surface roll each portion of the dough into a 12" X 8" rectangle.
Place a dark portion of the dough on top of the light portion.
Use a rolling pin, lightly roll the layers together to make sure there are no air spaces.
Roll up tightly into a loaf, beginning at the short side.
Place loaf in a greased bread loaf pan.
Repeat with remaining portions to make 3 loaves.
Cover, let rise for 45-60 minutes, until double.
Bake at 350° F for 30 to 35 minutes.
Cover with foil after 20 minutes to prevent the top of the loaf from getting too brown.
Remove from pans and cool thoroughly on wire rack.
Store in plastic bags.
Makes 3 loaves.
or 1 packet dry yeast
dry active yeast
Braided Golden Potato Bread
chopped fresh parsley
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