Ok, I must admit, I was a little sceptical of this recipe at first, but once I tried it, boy, was it good! The shredded wheat cereal dissolves, it makes it just a little more like a whole wheat bread then a white bread. Also, this bread tastes strongly of molasses. Next time I make it I would probably do just a little less molasses, but that is just personal preference. Pour 2 cups boiling water over 1 cup crushed shredded wheat cereal. Pour in 1/2 cup molasses... 2 tbsp. shortening, and 1 1/2 tsp. salt into the shredded wheat mixture. Let stand until the mixture has cooled to about 110-115°, stirring occasionally. In a large bowl dissolve 1 tbsp. active dry yeast in 1/4 cup warm water (110-115°) Add the shredded wheat mixture... And 3 cups of white flour. Stir until smooth. Add 3 1/2 cups flour to the dough. Place the dough on a floured surface, and knead for 6-8 minutes. Put the dough in a bowl, cover with a damp cloth, and let rise in a warm place for about an hour... Until it has doubled in size. Divide into 2 loafs, and place into greased loaf pans. Cover with a damp cloth and place in a warm place, letting them rise for another hour, or until doubled in size. Bake in a preheated oven (375°) for about 30-35 minutes, or until golden brown. Then enjoy! This bread tastes great plain, or you can make it into a sandwich, or you can do whatever you want with it. Really good. Tastes like pumpernickel bread! :)
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K.J. BergenHi, I'm Kayla. I have red hair and freckles. I love God, kittens, coffee, reading, and Disney. :) Categories
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