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Rainbow Bread

Rainbow Bread
Rainbow Bread
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Prep Time: 30 min (not including thaw time)
Bake Time: 25 min
Servings: 12


  1. 2 loaves Rhodes White Bread, thawed
  2. 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!

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 for 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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