HOME-STYLE YEAST BREAD
Everyone likes the tender texture and slightly sweet taste of this homemade bread. When I'm in the mood to bake, I usually double the recipe and share loaves with friends. The dough also makes lovely rolls. -Launa Shoemaker, Landrum, South Carolina
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; turn onto a floured surface. Divide in half. Shape into loaves and place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes., Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts :
TWO-TONE YEAST BREAD
Found this in "Taste of Home" magazine and sounds yummy and looks pretty in the picture. I think even my picky DGSs might like this toasted; so wanted to save it here for safe keeping. Timing does not include rising time.
Provided by Bonnie G 2
Categories Yeast Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 16
Steps:
- In large mixing bowl, combine 2 cups flour, sugar, yeast and salt. Add warm milk and shortening, beat until smooth.
- Stir in enough remaining flour to form a soft dought (dough will be sticky).
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
- Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
- For molasses dough, in a large mixing bowl combine all-purpose flour, sugar, yeast and salt.
- Add the warm milk, molasses and shortening; beat until smooth.
- Stir in enough whole wheat flour to form a soft dough (dough will be sticky).
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
- Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch down doughs, divide each dough in half. On a lightly floured surface, roll one portion of each dough into a 12 inch x 8 inch rectangle.
- Place the rectangle of molasses dough on the rectangle of plan dough.
- Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under. Place seam side down in an 8 inch x 4 inch x 2 inch loaf pan coated with cooking spray. repeat with remaining dough.
- Cover and let rise in a warm place until doubled, about 30 minutes.
- Bake at 375°F for 35-40 minutes or until browned. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 2378, Fat 52.5, SaturatedFat 17.5, Cholesterol 51.2, Sodium 3691.8, Carbohydrate 415.1, Fiber 25.2, Sugar 43.2, Protein 66.6
TWO-TONE YEAST BREAD
I've been making this swirled bread for many, many years. Not only is it delicious, it looks so pretty when you serve it. -Sue Schiller, Tomahawk, Wisconsin
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the sugar, shortening, salt and 2 cups flour. Beat on medium speed for 3 minutes Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., For molasses dough, in a large bowl, dissolve yeast in warm milk. Add the molasses, shortening, sugar, salt and all-purpose flour. Beat until smooth. Stir in enough whole wheat flour to form a soft (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Punch doughs down; divide each dough in half. On a lightly floured surface, roll one portion of each dough into a 12x8-in. rectangle. Place the rectangle of molasses dough on the rectangle of plain dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under. , Place seam side down in an 8x4-in. loaf pan coated with cooking spray. Repeat with remaining dough. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 375° for 35-40 minutes or until browned. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 148 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 234mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.
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