shredded cereal bread

Ingredients

• Servings: 3
• 2 1/4 cups boiling water
• 3 large shredded wheat cereal biscuits
• 1 teaspoon salt
• 2 teaspoons shortening
• 1/2 cup molasses
• 1 (0.6 ounce) cake compressed fresh yeast
• 1/4 cup warm water (110 degrees f/45 degrees c)
• 8 1/4 cups sifted all-purpose flour
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 4 hrs 15 mins


• in a large bowl, pour the boiling water over the biscuits stir in salt, shortening and molasses. cool to lukewarm.
• in a small bowl, dissolve yeast in warm water. add this to the lukewarm biscuit mixture. stir in the flour, 1 cup at a time, beating well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and supple, about 8 minutes. lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours.
• deflate the dough and turn it out a lightly floured surface. divide the dough into three equal pieces and form into loaves. place the loaves into two lightly greased 9x5 inch loaf pans. brush tops of loaves with 1 tablespoon vegetable oil. cover the loaves with a damp cloth and let rise until doubled in volume, about 1 hour. meanwhile, preheat oven to 400 degrees f (200 degrees c).
• bake in preheated oven for 45 minutes, until bottom of loaves sound hollow when tapped.