Color Swirl Bread

 

 This such a fun bread to make for kids lunch sandwiches. My son told me once, "you're kinda famous at my school, cuz of the cool things you make". I suggest you give it a shot, and become a bit "kid famous" too!

Don't be intimidated by the thought of baking bread. It can be so quick and easy. I created this great versatile recipe that can be used for sandwiches to french toast. I whip out this loaf every weekend and it lasts the week. As a full time working mom, I don't like to waste a minute of my precious time - this super easy loaf has never let me down. I've literally made it thousands of times! And it is great toasted or a quick PBJ with my Dandelion Jelly and my Currant Jelly!

    I make mine in a very large loaf pan, but you can cut the dough in half and bake in 2 loaf pans, or cut the recipe in half and bake one loaf.

What You Need:

6 Cups flour. 

(Can be all white, or a mix. I like to use 4 cups white and 2 cups wheat.)

1 Tablespoon salt

1 Tablespoon yeast

2 teaspoons sugar

(You can use many types of sugar. Brown, regular, honey, molasses)

2 1/2 cups water

Food dye

1. Put all of the ingredients (except the food dye) in a large bowl, or your mixer bowl.  

If you are using your mixer, attach the hook attachment. Otherwise start mixing with a spatula or wooden spoon, then use your hands.

2. Mix for at least 5 minutes with a mixer. If it is still dry you can add more water, but just add one Tablespoon at a time. You don't want your dough too be dry or too wet.

 

3. Mix/knead until you have a smooth cohesive dough.

4. Shape into a smooth ball.

 

5. Using a sharp knife, cut the dough into 3 equal balls.

 

6. Flatten out each ball. One at a time drop the food dye onto the dough, roll it up to catch the dye inside. You can knead in the dye by hand, or use your mixer for each color individually.

 

7. Pour some oil into three bowls and roll the dough around in it to coat the outside.

8. Cover the bowl with plastic wrap.

 

9. Place dough bowl in a warm place to rise (proof) for 1 hour. 

(I put mine in my oven on "proof", the "keep warm" setting works fine too.)

 

10. Remove the dough from the bowl and knead it a few times.

11. Roll out each color into a long skinny snake shape.  Roll out to twice the length of your pan.

 

12. Pinch one end of the snakes together and braid the dough. 

*To braid, lay the snakes out next to each other. Fold right snake over the middle snake (the old right becomes the new middle), then fold the left snake over the middle snake. Repeat from right to to left folding over the middles.

 

13. Fold the braid to fit the size of your pan.

 

 

14. Lay inside the pan braid side down.

 

 

16. Cover and allow to raise (proof) for another 30 minutes.

17. When done proofing, place a rack in the middle of the oven.

18. Put the pan in the oven and turn on to 450 degrees. 

(Do not pre-heat, let the dough be in the oven while it heats up).

19. Set the timer for 30 minutes.

20. When done, remove from pan and cool on a wire rack.  

(Don't wrap, bag or put in a container until fully cooled - or it will sweat.)