Serves: 24
Total Calories: 120
1. In large bowl, combine 2 1/2 cups all-purpose flour and the rye flour mix well. Set aside.
2. In another large bowl, combine 2 cups of the flour mixture, salt, orange peel and yeast mix well. In medium saucepan, heat milk, molasses and margarine until very warm (120 to 130°F.). Add warm liquid to flour-yeast mixture blend at low speed until moistened. Beat 3 minutes at medium speed. Pour half of batter into another bowl set aside.
3. To remaining batter, stir in cocoa, anise seed, instant coffee and 1 to 1 1/2 cups flour mixture to form a stiff dough. On floured surface, knead in 1/2 to 1 cup flour mixture until dough is smooth and elastic, about 5 minutes.
4. To reserved batter, stir in remaining flour mixture and 1/2 to 3/4 cup of the remaining all-purpose flour to make a stiff dough. On floured surface, knead in 1/2 to 3/4 cup additional all-purpose flour until dough is smooth and elastic, about 5 minutes. Place doughs in separate greased bowls cover loosely with greased plastic wrap and cloth towels. Let rise in warm place (80 to 85°F.) until light and doubled in size, about 1 hour.
5. Grease 2 cookie sheets. Punch down doughs several times to remove all air bubbles. Divide each dough in half. Roll each part into 14-inch rope. For each loaf, twist 1 dark and 1 light rope together, pinching ends to seal. Place on greased cookie sheets. Cover let rise until doubled in size, about 1 hour.
6. Heat oven to 350°F. Uncover dough. Bake 25 to 30 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheets cool on wire racks for 1 hour or until completely cooled.
High Altitude (above 3500 feet): No change.
Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 160 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 300 mg 13% * Total Carbohydrate: 28 g 9% * Dietary Fiber: 2 g 8% * Sugars: 4 g * Protein: 4 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 4% * Iron: 8% * Dietary Exchanges: 2 Starch or 2 Carbohydrate
See Cook's Note: If Dough Fails to Rise
This Two-Tone Rye Twist Loaves recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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