Shredded Cereal Bread
Source of Recipe
Internet
List of Ingredients
2 1/4 cups boiling water
3 large shredded cereal biscuits (E.G. Shredded Wheat)
1 teaspoon salt
2 teaspoons shortening
1/2 cup molasses
1 (.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
1 In a large bowl, pour the boiling water over the
biscuits Stir in salt, shortening and molasses. Cool to lukewarm.
2 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 onto 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.
3 Deflate the dough and turn it out onto 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).
4 Bake in preheated oven for 45 minutes, until bottom of
loaves sound hollow when tapped.
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