Marble Swirl Bread

 

Ingredients

 

Makes 1 loaf

• 2 3/4 to 3 1/4 cups all-purpose flour, divided

• 1/4 cup sugar

• 1 package active dry yeast

• 1 teaspoon salt

• 1 1/3 cups plus

• 1 tablespoon water, divided

• 1/4 cup butter or margarine

• 1 whole egg

• 2 tablespoons molasses

• 2 teaspoons unsweetened cocoa powder

• 1 teaspoon instant coffee powder

• 1 to 1 1/4 cups rye flour

• 1 egg, separated

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Method:

1. Combine 1 1/2 cups all purpose flour, sugar, yeast and salt in large bowl; set aside.

2. Heat 1 1/3 cups water and butter in small saucepan until mixture is 120° to 130°F. (Butter does not need to completely melt.) Gradually beat water mixture into flour mixture with electric mixer at low speed. Increase speed to medium; beat 2 minutes.

3. Reduce speed to low; beat in 1 egg and 1/2 cup all-purpose flour. Increase speed to medium; beat 2 minutes. Reserve half of batter (about 1 1/3 cups) in another bowl. Stir enough remaining all-purpose flour into remaining batter to make stiff dough; set aside.

4. To make darker dough, stir molasses, cocoa, coffee powder and enough rye flour into reserved batter to make stiff dough. Cover doughs with clean kitchen towels; let rise in warm place about 1 hour or until doubled in bulk.

5. Punch down doughs. Knead doughs separately on lightly floured surface 1 minute. Cover with towels; let rest 10 minutes. Grease large baking sheet.

6. Roll out lighter dough into 12x9-inch rectangle with lightly floured rolling pin; set aside. Roll out darker dough into 12x8-inch rectangle; place on top of lighter dough.

7. Starting with 12-inch side, toll up doughs jelly-roll style. Pinch seam and ends to seal. Place loaf, seam side down, on prepared baking sheet, tucking ends under. Cover with clean kitchen towel; let rise in warm place about 45 minutes or until doubled in bulk.

8. Preheat oven to 350°F. Add remaining 1 tablespoon water to egg yolk; beat until just combined. Make 3 (1/2-inch,deep) slashes across top of loaf with sharp knife. Brush with egg yolk mixture.

9. Bake 35 to 40 minutes or until loaf is browned and sounds hollow when tapped. Immediately remove from baking sheet; cool on wire rack.

Note: There are many warm places to let dough rise. Place it inside a gas oven warmed by a pilot light, or in an electric oven heated to 200°F for 1 minute and then turned off. Your microwave can also be used. Bring 2 cups of water to a boil in the microwave, then turn off the power, set the dough inside and close the door. You can even use a clothes dryer. Run it on the heat cycle for 1 minute, turn it off, place the dough inside and close the door.