1 1/2 cups water (80 degrees F)
2 tablespoons vegetable oil
2 tablespoons sugar
2 teaspoons salt
2 tablespoons dry milk
4 cups bread flour
1 1/2 teaspoons active dry yeast
2 teaspoons violet paste food coloring*
*Wilton Icing Colors: Violet Concentrated Paste
To prepare white dough: Add first seven ingredients to bread machine pan. (Do not add food coloring.) Use DOUGH cycle. Check dough after 5 minutes. If it is too dry, add 1/2 - 1 tablespoon water; if too wet, add 1 tablespoon of flour at a time. When cycle is completed, place dough in a sealable plastic bag sprayed with nonstick cooking spray. Refrigerate dough.
To prepare purple dough: Add violet food coloring to the 1 1/2 cups water. Stir until dissolved. Continue recipe as above.
Remove white dough from refrigerator 30 minutes before purple dough is completed.
Divide both white and purple dough in half. Roll white dough into two 16 x 8-inch rectangles. Roll purple dough into two 14 x 6-inch rectangles. Place one purple rectangle on top of one white rectangle. Roll up tightly; seal with fingertips as you roll. Pinch seam and ends under loaf.
Repeat to make second loaf.
Place loaves, seam-side down, in two greased 9 x 5-inch loaf pans. Cover; let rise until double in warm 90 degrees F place. Optional: for a shiny crust, beat 1 whole egg and 1 tablespoon water together and brush on loaves.
Bake in preheated 350 degrees F oven 35-40 minutes or until done. Tent top of loaves with foil last 5 minutes to prevent over-browning. Remove from pans; cool on rack. Makes 2 loaves, 32 slices.
One slice provides approximately 148 calories, 5 g protein, 27 g carbohydrates, 2 g fat (0 g saturated), 0 mg cholesterol, 1 g fiber, 62 mcg folate, 2 mg iron, 296 mg sodium.