April 12, 2012

Marbled Loaf

Marbled Loaf

3 to 3 1/2 Cups all-purpose flour
1 pkg active dry yeast
1 1/2 Cups milk
2 TB Sugar
2 TB Cooking Oil
11/2 tsp Salt
2 TB dark-flavored molasses
1 1/4 Cups rye flour or whole wheat flour

1. In a large mixing bowl combine 2 cups all-purpose flour and yeast. Heat milk, sugar, oil and salt just until warm in a microwave or on the stovetop. Add milk mixture to flour mixture. Beat well. Scraping the bowl often. Beat on high speed (in an electric mixer) for 3 minutes.

2. Divide batter in half (take out approximately 1 Cup of batter). To the 1st portion of batter add remaining all-purpose flour (1 to 1 1/2 Cups). Turn dough onto floured surface and knead for 6-8 minutes. The dough should be moderately stiff and elastic. Shape into a ball and place in a greased bowl, turning the dough once to grease the top of the ball. Cover and place in a warm spot to rise.

3. To the other portion of batter add molasses and rye flour (or whole wheat flour). Knead dough again for about 6-8 minutes. Let rise in a greased bowl in a warm spot.

4. After 1st rise (approximately 1 hour, or until doubled), turn each ball out onto a floured surface and roll into two rectangles about 12x8 inches. Place dark rectangle on top of white one and roll into a log. Place in a greased or parchment lined loaf pan (8x4x2inch). Cover and let rise for about 40 minutes to an hour.

5. Bake in a 375 degree oven for 30 to 35 minutes. If the loaf is browning too much on top part way through the cooking time, cover with tin foil to keep the loaf from over-browning.

6. Immediately remove from pan and allow to cool completely before slicing.

We love this loaf! The sweetness of the molasses is a nice treat, and the swirl in the middle of the bread surprised my kids!

Happy Baking.

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