Rhodes frozen dough is kneaded into 6 bright colors and rolled into a fun rainbow loaf. The perfect bread to eat with butter for dinner or use for breakfast French toast on St. Patrick’s Day!
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Oh my goodness! Today’s recipe is so cute, I have been dying to share it with you! This Rainbow Bread starts with frozen dough, so you don’t have to stress about getting it to rise, and all you need besides that is food coloring and your two hands!
This bread is so pretty, and totally worth making for St. Patrick’s Day. Serve it with butter for dinner or make French toast with it for breakfast. Your kids are going to think you are the coolest mom on the planet! It sure was fun to see my kids’ faces when they saw the final loaf all finished! They couldn’t wait to eat it! I think the only thing better than the colorful bread would have been if it had tasted like skittles or something, haha.
This bread is slightly time consuming to knead in all the colors, so make it the day before St. Patrick’s Day and you are golden! Head over to the Rhodes blog for all the details where I show you how it’s done!
Recipe added 5/26/16. For a step-by-step photo tutorial, visit the Rhodes Bake-N-Serv Blog.
- 2 loaves Rhodes White Bread, thawed
- Food Coloring: red, orange, yellow, green, blue and purple
- Cut each loaf into thirds, so you have 6 pieces. If you have plastic gloves, use them to help protect your hands from turning colors. I kneaded each section of dough with my bare hands on a silicone mat to protect my counter and I used baking spray to keep my hands from sticking to the dough. Washing your hands between colors helps, and a little bit of watered down bleach will help get most of the coloring off your hands when you are done. Keep the extra pieces covered while you work so they don’t dry out.
- I find it easiest to roll each piece of dough into a rope, then fold the rope ends in towards the center creating a round shape, then dab the dough all over with food coloring. Fold the food coloring inside the dough, and then roll it back into a rope. Repeat until you reach a bright, solid color. It took me about 10 MINUTES TO KNEAD EACH COLOR (1 hour total). You will get a workout! For a photo tutorial, visit the Rhodes Bake-N-Serv Blog.
- Once all of the colors have been made and the dough has rested for at least 10 minutes, roll each color into a rectangle, starting with the red, then orange, then yellow, then green, then blue, then purple.
- Stack each layer on top of the color before it, after you have rolled it out separately on the counter, matching the edges as best you can. (Use a light dusting of flour on your counter, if needed.)
- Cut the large rectangle in half, and roll each half into a loaf so the red layer is on the outside. Place each loaf into a greased loaf pan. COVER AND LET RISE 1 HOUR or until double in size.
- Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until baked through. Flip bread out onto a cooling rack and allow the bread to cool completely before slicing.
- Serve this rainbow bread with butter for dinner, or use it for a colorful French toast breakfast! Enjoy!
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