Pan Bread Runner-Up
John Kirt Evans, Macksville, KS
cups bread flour
In large mixing bowl, combine 4 cups bread flour, sugar, salt and undissolved yeast. In saucepan or microwavable bowl, heat milk and butter until milk is warm (120-130ºF). Check temperature with a thermometer. Butter does not need to melt. Add to flour mixture. Blend on lowest speed until moistened; beat 3 minutes on medium speed.
Place half of the batter in another large bowl. Add molasses and enough of the whole wheat flour to form a soft dough. Knead 10-12 minutes by hand or with dough hook. Cover; set aside.
To the other half of the batter, add enough remaining bread flour to form a soft dough. Knead 10-12 minutes by hand or with dough hook. Cover; let doughs rise until double.
Punch doughs down. Divide each dough in half; let rest 10 minutes. Roll each piece into a 12 x 6-inch rectangle. Place one white rectangle on one wheat rectangle. Roll up tightly, starting with 6-inch side. Seal edges and ends. Place, seam-side down, in greased 9 x 5-inch loaf pan. Repeat with other two rectangles. Cover; let rise until double.
Bake in preheated 375ºF oven for 35-40 minutes. Loosely cover loaves with foil the last 10-15 minutes of baking to prevent over-browning. Remove from pans; cool on wire rack.
Makes 2 loaves.
From the contestant - "I like the looks of this loaf and it has a good flavor. I tried it with the wheat on top and the white on top; I prefer the wheat on top the best."
*Contestant used whole wheat flour milled from Kansas hard white wheat.