Swirly Bread

Sometimes my kids resist wheat bread.  I thought I'd try a compromise.  They loved the fun factor, and it's encourages more whole grains.  Cool all around!

I made two batches of the bread recipe below.  One using all whole wheat flour (I prefer white wheat flour), and one batch using white flour.  Then I took enough dough for 1/2 a loaf of white dough and rolled it into a rectange.  Next I took enough dough for 1/2 a loaf of wheat dough and rolled it into a rectangle.  I placed the wheat rectange on top of the white rectangle and pushed it together a bit with the rolling pin.  Next I rolled dough up starting with the short end, and tucked in the ends.  Then I just baked it as usual.

Renee's Bread

1 cup milk (warm)

1 1/2 tbsp. butter (softened)

1 tsp. salt

1 egg (lightly beaten)

3 cups flour

1 1/2 tbsp. sugar

1 3/4 tsp. yeast

Place all ingredients in a large bowl in the order listed.  Stir in bowl until all ingredients are well mixed.  Kneed by hand on a floured surface for 10 minutes.  Place dough in a greased bowl.  Cover.  Allow to rise in a warm place until double in size (approx. 1 hour).  Shape into a loaf.  Place in a greased bread pan.  Cover.  Allow dough to rise until double in size (approx. 30 minutes).  Bake at 375 for 25 minutes.  Remove from pan immediately and cool on a wire rack.