Recipe(tried): Marbled Brown and White Bread (bread machine dough cycle)

I found one more for you, but I haven't made this one. It comes from The Best Bread Machine Cookbook Ever by Madge Rosenberg, Harper Collins 1992.

Marbled Brown and White Bread
Yield: 2 loaves

2 teaspoons active dry yeast
2 cups bread flour
1 cup whole wheat flour
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 tablespoons vegetable oil
3/4 cup sourdough starter (see note)
1 cup water
1 teaspoon caramel coloring

Add all ingredients except the caramel coloring in the order suggested by your bread machine manual and process on the dough cycle according to the manufacturer's directions. At the end of the dough cycle, remove the dough from the machine.

Preheat the oven to 350 degrees F.

Divide the dough in half. Cover one half; return the other half to the machine. Add the caramel coloring and process on the dough cycle again.

When the beeper sounds (or at the end of the first kneading in the Panasonic or National), remove the dark dough and divide in half. Roll half of the dark dough into an 8 by 12 inch rectangle. Roll half of the reserved light dough into an 8 by 12 inch rectangle. Put the light dough on top of the dark dough and roll up from a long side jelly-roll fashion. Repeat with the other halves to make 2 loaves.

Place the 2 loaves in greased 9 by 5 by 3 inch metal loaf pans. Let rise 30 minutes or until doubled in size.

Bake 30 minutes, until loaves sound hollow when bottoms are tapped.

(Note: after measuring out what is needed for this recipe, be sure to replenish your sourdough starter with equal amounts of flour and water.

Sourdough Starter
This is an ingredient to keep on hand so you can make sourdough bread anytime:

Mix 1 cup of flour with 1 cup of water and a pinch of yeast. Stir until creamy. Leave the mixture alone for a week in a large glass or plastic container, unrefrigerated. It is a living culture that bubbles and smells weird. The different strains of yeast in the atmosphere work on it. Sours made from the same ingredients vary from place to place because of the ambient conditions. No one has made San Francisco sourdough in the Midwest yet, although commercial bakeries have tried. At least once a week, use your starter or discard 1/2 cup of it, and be sure to replenish it with equal amounts of flour and water stirred together until they are smooth and creamy. This keeps the starter fresh and active. After the initial week, you can store the starter in the refrigerator, but bring it up to room temperature for baking by making the water in the recipe just warmer than body temperature and mixing the two together before they go into the bread machine.)

Marilyn