Shredded Cereal Bread You Have To Try

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Shredded Cereal Bread

"Old recipe courting lower back to the 1930's. Lots of fiber and lots of flavor! If necessary, one tablespoon of lively dry yeast can be substituted for the compressed clean yeast on this recipe."

Ingredients :

2 1/four cups boiling water
3 large shredded wheat cereal biscuits
1 teaspoon salt
2 teaspoons shortening
half cup molasses
1 (0.6 ounce) cake compressed fresh yeast
1/4 cup warm water (a hundred and ten tiers F/forty five ranges C)
8 1/4 cups sifted all-motive flour
1 tablespoon vegetable oil

Instructions :

Prep : 30M	Cook : 24M	Ready in : 4H15M

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 combination. Stir inside the flour, 1 cup at a time, beating nicely after every addition. When the dough has pulled together, flip it out onto a lightly floured surface and knead until smooth and supple, approximately 8 mins. Lightly oil a large bowl, vicinity the dough in the bowl and flip to coat with oil. Cover with a humid material and allow upward push in a heat region till doubled in quantity, about 2 hours.
Deflate the dough and turn it out onto a lightly floured floor. Divide the dough into 3 same pieces and form into loaves. Place the loaves into two gently greased 9x5 inch loaf pans. Brush tops of loaves with 1 tablespoon vegetable oil. Cover the loaves with a moist fabric and permit upward thrust until doubled in quantity, about 1 hour. Meanwhile, preheat oven to four hundred degrees F (200 stages C).
Bake in preheated oven for 45 minutes, until bottom of loaves sound hole while tapped.

Notes :

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