Best 4 Two Tone Yeast Bread Recipes

HOME-STYLE YEAST BREAD

Home-Style Yeast Bread image

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

Ingredients

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
1/2 cup sugar
1/2 cup butter, melted
1-1/2 teaspoons salt
2 large eggs
6 to 7 cups bread flour

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

Two-Tone Yeast Bread image

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

Ingredients

1 package (1/4 ounce) active dry yeast
1-1/2 cups warm 2% milk (110° to 115°)
2 tablespoons plus 1-1/2 teaspoons sugar
2 tablespoons plus 1-1/2 teaspoons shortening
1-1/2 teaspoons salt
3-1/4 to 4 cups all-purpose flour
MOLASSES DOUGH:
1 package (1/4 ounce) active dry yeast
1-1/2 cups warm 2% milk (110° to 115°)
3 tablespoons molasses
2 tablespoons plus 1-1/2 teaspoons shortening
2 tablespoons plus 1-1/2 teaspoons sugar
1-1/2 teaspoons salt
2 cups all-purpose flour
2-1/4 cups whole wheat flour

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.

TWO-TONE YEAST BREAD

Two-Tone Yeast Bread image

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

Ingredients

3 1/4-4 cups all-purpose flour
2 tablespoons sugar
1/4 ounce active dry yeast (1 package)
1 1/2 teaspoons salt
1 1/2 cups milk, warm (120-130)
2 tablespoons shortening
1 1/2 teaspoons shortening
2 cups all-purpose flour
2 tablespoons sugar
1/4 ounce active dry yeast (1 package)
1 1/2 teaspoons salt
1 1/2 cups milk, warm
3 tablespoons molasses
2 tablespoons shortening
1 1/2 teaspoons shortening
2 1/4 cups whole wheat flour

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 CHALLAH BREAD

Two-Tone Challah Bread image

This is a variation on Bubby Irma's delicious recipe. I make it with 70% whole wheat and it still comes out amazing, thanks to the honey. The amounts are huge because I make challah dough once a month, divide it into 4 freezer bags, and thaw one bag every Friday morning to be baked fresh just before Shabbat comes in.

Provided by GalicioBocharit

Categories Breads

Time 2h50m

Yield 16 loaves

Number Of Ingredients 8

Ingredients

2 tablespoons salt
2 1/2 kg flour
30 g dry yeast
1 1/2 cups oil
3/4 cup honey
3/4 cup blackstrap molasses
6 eggs
8 cups warm water (varies depending on flour)

Steps:

Make the light dough: put 1 Tbsp of salt at the bottom of the mixer bowl.
Pour 1.25 kg of flour on top of it, then sprinkle 15 g of yeast (so the yeast and salt don't touch).
Make a dip in the flour and fill it with 3/4 c oil, the honey, and 3 eggs.
Start mixing slowly with the "K" blade of your mixer, while gradually adding water as necessary until everything is mixed in well and dough forms.
Put mixer on med/med-high speed for at least 5 minutes.
Oil a giant bowl and move the ready dough into it. Cover with a damp towel.
Make the dark dough in the same manner, substituting the honey for blackstrap molasses this time.
Put the dark dough in a separate bowl and knead both doughs after 30-60 minutes (if dough has risen properly it should have doubled), for at least 5 minutes each.
This is the time to freeze part of the dough if you're not using it all. Otherwise, let it rise for another 30-60 minutes and then start rolling out parts so you can braid it.
Bake on medium heat (180°C) for 30-40 minutes or until the white part is golden on top.