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“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.”
READY IN:
1hr 10mins
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. In large mixing bowl, combine 2 cups flour, sugar, yeast and salt. Add warm milk and shortening, beat until smooth.
  2. Stir in enough remaining flour to form a soft dought (dough will be sticky).
  3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
  4. 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.
  5. For molasses dough, in a large mixing bowl combine all-purpose flour, sugar, yeast and salt.
  6. Add the warm milk, molasses and shortening; beat until smooth.
  7. Stir in enough whole wheat flour to form a soft dough (dough will be sticky).
  8. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
  9. 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.
  10. 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.
  11. Place the rectangle of molasses dough on the rectangle of plan dough.
  12. 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.
  13. Cover and let rise in a warm place until doubled, about 30 minutes.
  14. 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.

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