Grammy Alice’s Shredded Wheat Bread

• annokset: 2 loaves

Ainekset

2 large shredded wheat biscuits, crumbled

1 cup boiling water

1 cup warm milk

1 teaspoon salt

2/3 cup molasses

3 tablespoons butter

1/2 cup lukewarm water

1 packet of active dry yeast

5 to 6 cups all-purpose flour

Ohjeet

Pour boiling water over the shredded wheat. Soak for 10 minutes. Add the molasses, salt and butter and milk. 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 8-1/2×4-1/2×2-1/2-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.