Return to Content

Muffie's Shredded Wheat Bread

by

Yield: Makes 2 loaves

Shape the dough into rolls, if you prefer, and bake for 20-25 minutes.--Seaward Inn, Rockport, Massachusetts

Ingredients:

  • 2 cups boiling water
  • 3 large shredded wheat biscuits
  • 8 tablespoons shortening
  • 1/3 cup sugar
  • 1/3 cup molasses
  • 1-1/2 packages dry yeast
  • 1 tablespoon sugar
  • 1/4 cup lukewarm water
  • 2 teaspoons salt
  • 5 to 6 cups flour

Instructions:

Put boiling water, shredded wheat, and shortening in large bowl. Cool and add 1/3 cup sugar and molasses. Dissolve yeast and 1 tablespoon sugar in warm water. Add to shredded wheat mixture and blend. Stir in salt and gradually beat in flour. Turn out on floured board and knead. Put in greased bowl, turning dough until it is coated. Cover with damp towel and let stand until doubled in bulk. Punch down and shape into 2 loaves (or pan rolls). Place in greased pans, cover, and let stand again until doubled in bulk. Preheat oven and bake at 375 degrees F for 45-50 minutes.
Updated Wednesday, March 5th, 2008
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order