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1
In large mixing bowl, combine 2 cups flour, sugar, yeast and salt. Add warm milk and shortening, beat until smooth.
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2
Stir in enough remaining flour to form a soft dought (dough will be sticky).
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3
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
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4
Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
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5
For molasses dough, in a large mixing bowl combine all-purpose flour, sugar, yeast and salt.
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6
Add the warm milk, molasses and shortening; beat until smooth.
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7
Stir in enough whole wheat flour to form a soft dough (dough will be sticky).
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8
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
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9
Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
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10
Punch down doughs, divide each dough in half. On a lightly floured surface, roll one portion of each dough into a 12 inch x 8 inch rectangle.
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11
Place the rectangle of molasses dough on the rectangle of plan dough.
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12
Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under. Place seam side down in an 8 inch x 4 inch x 2 inch loaf pan coated with cooking spray. repeat with remaining dough.
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13
Cover and let rise in a warm place until doubled, about 30 minutes.
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14
Bake at 375u00b0F for 35-40 minutes or until browned. Cool for 10 minutes before removing from pans to wire racks to cool completely.
