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Neapolitan Bread

Neopolitan-Bread-6-1024x681-1

Prep Time: 20 Minutes

Total Time: 1 Hour 20 Minutes

Neopolitan-Bread-6-1024x681-1

Ingredients

  • 1/2 C. Crisco® All-Vegetable Shortening
  • 1 C. granulated sugar
  • 1 tsp. Spice Islands® Vanilla Extract
  • 2 eggs, separated
  • 2 C. sifted all-purpose flour
  • 3 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. salt
  • 2/3 C. milk
  • 1 oz. melted bittersweet chocolate
  • 2-5 drops red food coloring

Buttercream Frosting:

  • 1 1/2 C. softened unsalted butter
  • 3 3/4 C. powdered sugar
  • 1 tsp. Spice Islands® Vanilla Extract
  • 2-4 Tbsp. milk or heavy cream

Directions

  1. Preheat oven to 350° F
  2. Cream shortening, add sugar gradually, creaming until light and fluffy.
  3. Add vanilla.
  4. Add egg yolks, one at a time, beating well after each addition.
  5. Sift flour, baking powder and salt together and add to first mixture alternately with the milk.
  6. Beat until smooth; do not overmix.
  7. In a clean mixing bowl, whip reserved egg whites until stiff peak form, fold in to batter.
  8. Divide batter equally into 3 bowls.
  9. To one bowl, add the melted chocolate; set aside.
  10. To another bowl, add the red food coloring and stir until batter is pink.
  11. In a greased loaf pan (8 x 4-inch) spread the chocolate batter.
  12. Top with the pink batter, then the plain batter.
  13. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.

To prepare frosting:

  1. Cream butter until smooth.
  2. Add the powdered sugar a little at a time, incorporating it into the butter.
  3. Add the vanilla extract and blend.
  4. Add the milk or heavy cream until desired consistency is reached.
  5. Frost cooled bread.

Neapolitan Bread

Neopolitan-Bread-6-1024x681-1

Prep Time: 20 Minutes

Total Time: 1 Hour 20 Minutes

Ingredients

  • 1/2 C. Crisco® All-Vegetable Shortening
  • 1 C. granulated sugar
  • 1 tsp. Spice Islands® Vanilla Extract
  • 2 eggs, separated
  • 2 C. sifted all-purpose flour
  • 3 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. salt
  • 2/3 C. milk
  • 1 oz. melted bittersweet chocolate
  • 2-5 drops red food coloring

Buttercream Frosting:

  • 1 1/2 C. softened unsalted butter
  • 3 3/4 C. powdered sugar
  • 1 tsp. Spice Islands® Vanilla Extract
  • 2-4 Tbsp. milk or heavy cream

Directions

  1. Preheat oven to 350° F
  2. Cream shortening, add sugar gradually, creaming until light and fluffy.
  3. Add vanilla.
  4. Add egg yolks, one at a time, beating well after each addition.
  5. Sift flour, baking powder and salt together and add to first mixture alternately with the milk.
  6. Beat until smooth; do not overmix.
  7. In a clean mixing bowl, whip reserved egg whites until stiff peak form, fold in to batter.
  8. Divide batter equally into 3 bowls.
  9. To one bowl, add the melted chocolate; set aside.
  10. To another bowl, add the red food coloring and stir until batter is pink.
  11. In a greased loaf pan (8 x 4-inch) spread the chocolate batter.
  12. Top with the pink batter, then the plain batter.
  13. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.

To prepare frosting:

  1. Cream butter until smooth.
  2. Add the powdered sugar a little at a time, incorporating it into the butter.
  3. Add the vanilla extract and blend.
  4. Add the milk or heavy cream until desired consistency is reached.
  5. Frost cooled bread.