Molasses Swirl Bread

This bread not only tastes great, but looks wonderful. I always get lots of compliments when I make it.

3 1/4 to 4 c. flour
2 T plus 1 1/2 t. sugar
1 T. yeast
1 1/2 c. warm milk
2 T. plus 1 1/2 t. Crisco

Molasses Dough
2 c. flour
2 T. plus 1 1/2 t. sugar
1 T. yeast
1 1/2 t. salt
1 1/2 c. warm milk
3 T. Molasses. I double it and sometimes more because I love molasses flavor. Just add a bit more flour.
2 T. plus 1 1/2 t. Crisco
2 1/4c. wheat flour.

In a large mixing bowl combine 2 c. flour, the sugar, yeast, and salt. Add the warm milk and shortening; beat till smooth. Stir in enough flour to form a soft dough. Turn onto a floured surface and knead for about 6-8 min. Place in a bowl and spray with oil. Cover. Let rise till double, about 1 hour.

For the molasses dough: Combine the flour, sugar, yeast and salt. Add the warm milk, molasses, and shortening. Beat until smooth. Stir in the wheat flour. Turn onto a floured surface and knead for about 15 min. Return to bowl, coat with oil, and let rise for about 1 hour or till doubled in size.

Punch doughs down. Divide each of the doughs in half. Roll one white and one Molasses dough out into a rectangle about 12x8. Place the the molasses dough on top of the white bread. You then roll up the breads jelly roll style. Tuck each end under and place in a bread pan coated with cooking oil. Repeat with the remaining loaf.

Cover and let rise until doubled, about 30-40 min. Bake at 375 for 35-40 min or until browned. Cool for about 10 min and remove to wire racks to continue cooling. Yields 2 loaves.

I have also substituted rye flour for wheat and add caraway seeds to the molasses dough. Jordan loves this. It gives it a slight rye flavor.