Ingredients
1 package (1/4 ounce) active dry yeast1-1/2 cups warm 2% milk (110° to 115°)2 tablespoons plus 1-1/2 teaspoons sugar2 tablespoons plus 1-1/2 teaspoons shortening1-1/2 teaspoons salt3-1/4 to 4 cups all-purpose flourMOLASSES DOUGH:1 package (1/4 ounce) active dry yeast1-1/2 cups warm 2% milk (110° to 115°)3 tablespoons molasses2 tablespoons plus 1-1/2 teaspoons shortening2 tablespoons plus 1-1/2 teaspoons sugar1-1/2 teaspoons salt2 cups all-purpose flour2-1/4 cups whole wheat flour
Preparation
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.
