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