Recipe: No-Knead Pinwheel Bread (white and wheat, Ann Pillsbury, 1950's)

NO-KNEAD PINWHEEL BREAD

"Whole wheat dough makes dark swirls in the white part of this attractive bread. It's hard to believe, but it's really a simpie matter to shape this loaf."

FOR THE WHITE DOUGH:
1/2 cup scalded milk
3 tablespoons shortening
1 tablespoon sugar
1 1/2 teaspoons salt
1/2 cup water*
1 cake compressed yeast, crumbled (or 1 package dry granular yeast dissolved as directed on package)
1 egg
3 1/4 cups sifted all-purpose flour

WHOLE WHEAT DOUGH
1/2 cup scalded milk
3 tablespoons shortening
1/4 cup dark molasses
1 1/2 teaspoons salt
1/2 cup water*
1 cake compressed yeast, crumbled (or 1 package dry granular yeast dissolved as directed on package)
1 egg
3 1/3 cups unsifted whole wheat flour

TO PREPARE THE WHITE DOUGH:
Combine cup scalded milk, shortening, sugar and salt. Cool to lukewarm by adding 1/2 cup water.*

Add yeast; mix well. Blend in egg. Add all-purpose flour; mix until well blended. Place in greased bowl, cover and store in refrigerator at least 2 hours.

TO PREPARE THE WHOLE WHEAT DOUGH:
Combine scalded milk, shortening, molasses and salt. Cool to lukewarm by adding 1/2 cup water.*

Add yeast; mix well. Blend in egg. Add whole wheat flour; mix until well blended. Place in greased bowl, cover and store in refrigerator at least 2 hours.

DIRECTIONS FOR MAKING PINWHEEL:
Roll out half of white dough to 12x8-inch rectangle. Roll out half of whole wheat dough to 12x8-inch rectangle and place on top of white dough.

Roll as for jelly roll, beginning with 8-inch edge. Seal ends and place in greased 9x4x3 inch pan and cover. Repeat the process using the remainder of the white and whole wheat dough for second loaf. Let rise in warm place (85 to 90 degrees F) until double in bulk, about 2 hours.

Bake in moderate oven (350 F) 1 hour.

*The water used to dissolve dry yeast should be subtracted from water in recipe.

Makes 2 loaves
Source: Ann Pillsbury's Baking Book, 3rd printing, 1959