Shredded Wheat Bread
Today folks is also Cereal Day and again I’m reminiscing about my grandpa who loved his shredded wheat for breakfast and I have followed suit. For those of you who have not read any of my posts about shredded wheat and my grandpa, here’s an update. Mini wheat cereal did not exist when I was a kid, just the large biscuits and gramp would meticulously cut each biscuit with a knife into bite size pieces before he added the milk and sugar. On the other hand, I just wanted to crumble them up with my hands but knew I would probably end up with the razor strop across my bottom for touching my food with my hands, a definite no-no back in the days. And yes, we did get our bottoms spanked back then and think we should bring the practice back! This recipe is another oldie that hails from my Toll House recipe book and a tribute to today being cereal day!
- 2 cups boiling water
- 2 large shredded wheat biscuits, crumbled
- 1 teas salt
- ⅓ cup sugar
- ⅓ cup molasses
- 3 tbsp shortening
- 1 yeast cake
- ½ cup lukewarm water
- 5-6 cups bread flour
- Pour the boiling water over the crumbled biscuits.
- Add to this the salt, sugar, molasses and shortening, stir; let cool to lukewarm.
- Dissolve the yeast in the ½ cup of lukewarm water and add to the biscuit mixture; mix thoroughly.
- Add enough of the flour to the mixture to form a firm dough.
- Cover and let rise overnight or until doubled in bulk, then cut down, add a little more flour to make a stiffer dough.
- Form into 2 loaves or biscuits, cover and let rise for 1 to 1-1/2 hours.
- For the loaves, bake in a 400 degree oven for 15 minutes, then reduce heat to 350 and cook until nicely browned and hollow sounding when tapped.
- For the biscuits, do not reduce temp from 400 degrees and cook for about 25-30 minutes.