Two Tone Bread
Source: unknown

2 pkg. active dry yeast
1/2 cup warm water
1/3 cup sugar
1/3 cup shortening, melted
1 Tbsp. salt
2 1/2 cups milk, scalded and cooled
5 to 5 1/2 cups sifted all-purpose flour
3 Tbsp. dark molasses
2 1/4 cups whole wheat flour

Dissolve yeast in warm water. Add the sugar, shortening, salt and milk. Mix until sugar and salt are dissolved. Add about 3 cups of all-purpose flour and beat well, about 5 minutes. Divide dough in half.

To one half, stir in enough of the remaining all-purpose flour to make a moderately stiff dough. Turn onto a lightly floured surface and knead until smooth and elastic, 5 to 8 minutes. Place in a well greased bowl, turning once to grease surface; set aside.

To the remaining dough, stir in molasses and whole wheat flour. Turn onto a lightly floured surface. Knead until smooth and elastic, 5 to 8 minutes, kneading in enough additional all-purpose flour to form a moderately stiff dough. Place in a well greased bowl, turning once to grease surface.

Cover both doughs with damp towels, and let rise till double in bulk, about 1 to 1 1/4 hours. Punch down. Cover and let rest on a lightly floured surface for 10 minutes. Roll out half the light dough and half the dark, each to a 12 x 8-inch rectangle.

Place dark atop light; roll up tightly, beginning at short side. Repeat with other halves. Place in two greased 9 x 5-inch loaf pans. Cover, and let rise till double in bulk, 45 to 60 minutes. Bake at 375 deg. F. for 30-35 minutes or until done. Remove from pans and let cool on wire rack.