Shredded Wheat Bread
|Shredded wheat biscuits||4|
|Shortening||1⁄2 Cup (8 tbs) (Vegetable)|
|Molasses||1⁄2 Cup (8 tbs)|
|Boiling water||2 1⁄2 Cup (40 tbs)|
|Yeast||1 Tablespoon (1 Package)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Flour||8 1⁄2 Cup (136 tbs), sifted|
Crush shredded wheat biscuits into a large mixing bowl.
Measure shortening and place on top of crushed shredded wheat.
Measure 1/2 cup molasses in a one cup measuring cup; pour over shredded wheat.
Use the same cup to measure the boiling water and pour over shredded wheat, shortening and molasses.
Add salt and set aside to cool.
Meanwhile, soften yeast in lukewarm water and add to cooled mixture.
When shortening begins to congeal again, the mixture is usually cool enough.
Gradually add flour until it makes a very thick dough that is difficult to stir.
Turn out on a floured surface (you may use some of allowed flour); knead lightly for 1 to 2 minutes.
Return to greased or oiled bowl and place in a warm place to let rise until double in bulk; at least an hour.
Return to floured surface and divide into three equal parts.
Form into loaves or round loaves and put in well greased pans.
I like to use 46 oz.fruit juice cans.
These make nice cylindrical loaves.
Set in a warm place to rise again, at least an hour, or until double Bake 45 minutes to 1 hour at 375 degrees.
Remove from cans or pans immediately & put on a rack.
This is excellent to freeze.
Slice and wrap securely in heavy aluminum foil.