Rhodes frozen dough is divided and kneaded into six vibrant colors, then rolled and layered to create a playful rainbow loaf. It’s a delightful bread to serve with butter for dinner or to use for colorful French toast on St. Patrick’s Day.
*This post was created with support from Rhodes Bake-N-Serv. Thanks for supporting the brands that make Dessert Now Dinner Later possible.
This rainbow loaf is as fun to make as it is to eat. Using Rhodes frozen white bread dough removes the worry of proofing from scratch — you only need food coloring and a little time to knead. The final result is a cheerful, swirled loaf that’s perfect for a festive meal or a bright weekend breakfast.
Because the bread is so colorful and eye-catching, it’s especially great for holiday breakfasts or to surprise the kids. Serve warm with butter for dinner or slice it for French toast the next morning — either way, it’s guaranteed to bring smiles. The kneading process is slightly hands-on, so plan to make the dough the day before if you’re preparing it for a holiday.
Kneading each color takes time, so making the dough a day ahead keeps the process relaxed and enjoyable.
Rainbow Bread
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Ingredients
- 2 loaves Rhodes White Bread, thawed
- Food coloring, red, orange, yellow, green, blue, and purple
Instructions
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Cut each thawed loaf into thirds to create six equal pieces. Keep unused pieces covered so they don’t dry out. If desired, wear disposable gloves to prevent food coloring from staining your hands. A silicone mat or lightly greased surface helps prevent sticking.
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Work with one piece at a time. Roll the piece into a rope, fold the ends toward the center to form a round, then dab food coloring onto the surface. Fold the dye into the dough and re-roll into a rope. Repeat until the color is solid and even. Expect to spend about 10 minutes per color.
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After all colors are kneaded and the dough has rested for at least 10 minutes, roll each colored piece into a thin rectangle. Arrange the rectangles in rainbow order: red, orange, yellow, green, blue, then purple.
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Stack the colored rectangles on top of one another, matching the edges as closely as possible. Use a light dusting of flour on the counter if the dough is sticky.
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Cut the large stacked rectangle in half lengthwise and roll each half into a loaf, keeping the red layer on the outside. Place the loaves in greased loaf pans, cover, and let rise for about 1 hour or until doubled in size.
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Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes, until the loaves are fully cooked. Remove from pans and cool completely on a wire rack before slicing.
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Serve slices with butter for a colorful dinner bread or use thick slices to make festive French toast. Enjoy!
Notes
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