Shredded Wheat Bread By Marie Recipes

SHREDDED WHEAT BREAD

Steps:

• 1. to the boiling water and the 2tsp sugar add the nabisco shredded wheat. crumble it up. let set until warm and add the yeast. add the melted butter, sugar, salt, and honey, eggs. start adding the flour to make a soft dough.knead and rise. form into two loaves and rise. bake until hollow sounding bake at 350
• 2. shredded wheat use to come in large rectangles. so depending on what kind i buy, it could be 2-3. one time i used 4 so this is a forgiving recipe.

SHREDDED WHEAT BREAD

Steps:

• In a large bowl, pour boiling water over cereal. Add the molasses, shortening and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. , In a bowl, dissolve yeast in warm water. Add cereal mixture and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter if desired. Cool.

SHREDDED WHEAT BREAD MACHINE LOAF...

Steps:

• Follow steps according to your bread machine.
• set on light crust setting.
• The original recipe calls for all whole wheat flour.
• and no all purpose flour.
• I have also used Robin Hood Multi grain flour-- I always put in 1 tbsp.
• glueten flour in all my recipes whether it is a plain white or whole wheat breads--.

SHREDDED WHEAT BREAD

Steps:

• Crumble shredded wheat and add molasses, shortening, salt and brown sugar.
• Combine scalded milk and lukewarm water and let stand until it becomes lukewarm. Pour over shredded wheat mixture.
• Dissolve the 2 yeast cakes in 1/2 cup lukewarm water. Add to other ingredients.
• Add flour. Flour measurement is just approx, as neither my mother nor I have ever measured it when making bread - we go by the "feel" of it.
• NOTE: If adding raisins, lightly flour them first and add them after a bit of flour has been beaten into the batter, but not all of it.
• This recipe can be easily doubled, however DO NOT increase the amount of yeast.
• IMPORTANT: This bread needs to rise TWICE before being placed in the pans to rise a 3rd time.
• Punch down. Let rise a 2nd time. Punch down again and form into 2 loaves and place into greased and floured bread forms. Let rise again until doubled.
• Bake in a preheated 350° oven until hollow when tapped on the bottom.

SHREDDED WHEAT BREAD

Steps:

• Combine yeast cake, water and sugar, set aside.
• Combine shredded wheat and 1 cup hot water, set aside.
• Mix remaining ingredients and the set aside ingredients with mixer until smooth.
• Let rise until double and shape into rolls or bread, put into greased pans and raise again.
• Bake at 325 for 25 to 35 minutes.

SHREDDED WHEAT BREAD

Steps:

• Measure the boiling water, butter, salt, and molasses into a mixing bowl, and crumble the shredded wheat into this; cool to lukewarm.
• Dissolve the yeast in the 1/4 cup warm water and let proof for a few minutes.
• Add this to the above lukewarm mixture.
• Add the flour by cupfuls, using as much as you need to have a fairly stiff dough.
• Knead 100 times.
• Grease a bowl and place dough into it.
• Let rise for 2 hours, covered.
• Punch down and rise another hour.
• Turn out on lightly floured board, punch down, and let rest for 10 minutes.
• Make into two loaves, place in greased pans, let rise till double.
• Bake 400 degrees for 50 minutes, covering with foil if it gets too brown.