Weekly Recipes For Your Inbox!

Powered by
Easy Automatic Newsletter Lite v2.7.2
Mar 072013
 

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!

Any one remember the duo on the box? I do unfortunately or maybe fortunate!

Any one remember the duo on the box? I do unfortunately or maybe fortunate!

5.0 from 1 reviews
Shredded Wheat Bread
 
Ingredients
  • 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
Instructions
  1. Pour the boiling water over the crumbled biscuits.
  2. Add to this the salt, sugar, molasses and shortening, stir; let cool to lukewarm.
  3. Dissolve the yeast in the ½ cup of lukewarm water and add to the biscuit mixture; mix thoroughly.
  4. Add enough of the flour to the mixture to form a firm dough.
  5. Cover and let rise overnight or until doubled in bulk, then cut down, add a little more flour to make a stiffer dough.
  6. Form into 2 loaves or biscuits, cover and let rise for 1 to 1-1/2 hours.
  7. 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.
  8. For the biscuits, do not reduce temp from 400 degrees and cook for about 25-30 minutes.

 

Enjoy!

Related Posts Plugin for WordPress, Blogger...

  2 Responses to “Shredded Wheat Bread”

Comments (2)
  1. Bonnie, I agree with you! I love my shredded wheat and my triscuits too, they have been a favorite of mine since I was a kid. Thanks for the comment, Regina

  2. Funny, shredded wheat is one those things I’ve acquired a taste for over the years. They must be the large biscuits, and I shred them with my hands before I add berries, sugar (now turbo sugar) and 2% milk. The flavor of the large biscuits is so real and just can’t be beat…don’t mess with my shredded wheat!

 Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

(required)

(required)

Rate this recipe: