31.   Top with half the vanilla dough, then the remaining chocolate dough, then the remaining vanilla dough, pressing each layer firmly and evenly over the last layer.

32.   Top with remaining dough circles and press down edges.

33.   Working with one portion at a time and leaving remaining dough chilled, gently peel away, then pat one sheet of wax paper back into place.

34.   Working with one portion at a time and leaving the remaining dough chilled, gently peel away, then gently pat one sheet of wax paper back into place.

35.   You can bake the breads all at once or store the remaining dough in a cool, dry place for several days.