Pinwheel Bread

Subject: Pinwheel Bread Sat Nov 08, 2008 1:39 am

Pinwheel Bread

1 package yeast, compressed dry

1/4 cup water (lukewarm for compressed yeast, warm for dry)

2 cups milk

2 tablespoons sugar

2 tablespoons shortening or oil

2 teaspoons salt

3 cups sifted enriched flour (about)

2 cups whole wheat flour (about)

Butter or margarine, melted

Dissolve yeast in water.

Heat milk until almost simmering

Into large mixing bowl measure sugar, shortening or oil and salt.

Stir in milk until sugar dissolves and shortening melts.

Cool to lukewarm.

Stir in about 2 cups enriched flour and beat until smooth

Beat in yeast.

Into medium-sized mixing bowl pour 1/2 of batter (about 1-1/2 cups) set aside

Into first half stir in enough more enriched flour to make moderately stiff dough.

Onto lightly floured board or pastry cloth turn out dough and knead until smooth and satiny

5 to 8 minutes

Shape into ball and place in lightly greased bowl, turning to grease all sides

Cover and let rise in warm place (80-85 degrees) until doubled, about 1-1/2 hours

Punch down, both white and whole wheat dough’s.

Divide each in half

Shape into balls

Let rest 10 minutes.

Meanwhile, grease two 4-1/2 x 8-1/2 inch loaf pans.

To form loaves

Roll one whole wheat ball to 8x16 inch rectangle.

Repeat with one while ball

Place white rectangle on top of whole wheat.

Starting at narrow end, pressing down firmly

Place in pan, sealed side down.

Lightly brush top with butter or margarine

Repeat rolling and shaping with remaining 2 balls of dough

Let rise in warm place until doubled.

About 1 hour

Meanwhile preheat oven to 400F

Bake loaves 40 to 45 minutes or until deep golden brown

Yeast breads test done when they are thumped on top

Immediately remove from pans and brush with butter or margarine.

Cool on wire rack

Makes two 1 pound loaves.

Note if self-rising flour is used, omit salt.

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