Spiral Bread

In the bowl of an electric mixer, blend 3 cups of the all-purpose flour, the yeast, and the salt on low speed, using the paddle attachment.

In a saucepan, heat milk, sugar, and oil until warm (110° F). Add the mixture to the dry ingredients in the bowl and blend on low speed until a smooth batter forms. There should be about 4-5 cups of batter total.

Divide the batter in half keeping one half in the electric mixer bowl and placing the other half into another mixing bowl.

To the dough in the electric mixing bowl, add about 2 ½ cups all-purpose flour and mix until a smooth, slightly sticky dough forms. Knead dough on the counter until smooth and elastic dropping a few drops of olive oil on the work surface to ease the kneading process. Do not use extra flour. Shape into a ball and place into a bowl sprayed with nonstick cooking spray. Flip dough over so spray coating is on top. Cover the bowl with plastic wrap and set aside.

To the remaining one half of the dough, add molasses and whole wheat flour and mix until well blended. Knead on counter until smooth and elastic using a few drops of olive oil if dough is too sticky. Place in a bowl sprayed with nonstick cooking spray and turn dough over as you did for the other dough. Cover with plastic wrap.

Place both bowls in a warm place to rise for about one hour until doubled in volume.

Turn both doughs out onto a work surface and allow both to rest for 10 minutes. Spray 2 9 1/2 X 5 ½ X 3” loaf pans with nonstick cooking spray.

Divide each dough in half. Roll out one half of the light dough into a 12 x 8” rectangle and then roll out one half of the dark dough into a 12 x 8” rectangle. Place the dark dough directly on top of the light dough trying to maintain their rectangular shape. Roll the two doughs up into a tight loaf and place into one of the greased loaf pans.

Repeat rolling and shaping remaining halves of the light and dark doughs to form a total of two loaves. Cover the loaf pans lightly with plastic wrap or a clean kitchen towel and allow to rise until doubled (about one hour). Preheat oven to 375° F. Bake breads for 30-35 minutes or until breads are golden brown. Cool.