Shredded Wheat Bread
Yankee Plus Dec 2015
TABLE OF CONTENTS
A master baker's favorite recipe. Makes a light, delicious tread that's especially good for sandwiches.
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- 2 large shredded wheat biscuits, crumbled
- 2 cups boiling water
- 1 teaspoon salt
- 2/3 cup molasses
- 3 tablespoons butter
- 1/2 cup lukewarm water
- 1 cake compressed yeast
- 5 to 6 cups all-purpose flour
Pour boiling water over the shredded wheat. Add the molasses, salt and butter. Let cool to lukewarm. Add the yeast, dissolved in the lukewarm water. Mix together thoroughly. Add flour gradually until the mixture forms a firm dough.
Turn out on to a lightly floured board. Cover and let stand for 10 minutes, then knead the dough until smooth. Place in a greased bowl, turning to grease the top of the dough. Cover. Let rise in a warm place until doubled in bulk (about 1 hour).
Punch down the dough. Divide in half; shape into two loaves. Place each one in a greased 8-1/2x4-1/2x2-1/2-inch loaf pan. Cover and let rise until doubled in bulk (about 50 minutes).
Bake in a 325 degrees F oven for 50 minutes or until the loaves sound hollow when tapped. Turn out of the pans on to a wire rack.