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Shredded Wheat Bread

Western.Chefs's picture
  Boiling water 2 3⁄4 Cup (44 tbs)
  Shredded wheat biscuits 3
  Salt 1 Teaspoon
  Shortening 2 Teaspoon
  Molasses 1⁄2 Cup (8 tbs)
  Fresh yeast 1⁄4 Ounce (1 cake)
  Lukewarm water 1⁄4 Cup (4 tbs)
  Sifted all purpose flour 8 1⁄4 Cup (132 tbs)

Pour the boiling water over the biscuits.
Add salt, shortening, and molasses.
Cool to lukewarm.
Add the yeast which has been dissolved in the 1/4 c lukewarm water, and stirred until softened.
Add the flour by cupfuls, mixing thoroughly after, each addition until you have a soft dough, which can be kneaded.
Turn out onto a floured board and knead until smooth and most all stickiness has: disappeared.
Shape into a smooth ball.
Place in a greased bowl; brush top lightly with melted fat or salad oil.
Cover with clean towel, and let rise in a warm place (80°-85°F.) until double in bulk—about 2 1/2 hrs.
Knead down, shape into 3 loaves, and place in 3 greased or oiled loaf pans 9"x5"x3".
Brush top lightly with melted fat or salad oil.
Cover; place in warm place (80°-85°F.) about 1 hr or until double in bulk.
Bake in a moderately hot oven of 400°F for 45 min.

Recipe Summary

Side Dish

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Shredded Wheat Bread Recipe