Shredded Cereal Bread Best Dishes

Saturday, September 3, 2011

Shredded Cereal Bread

"Old recipe relationship lower back to the 1930's. Lots of fiber and masses of taste! If essential, one tablespoon of active dry yeast can be substituted for the compressed clean yeast in this recipe."

Ingredients :

2 1/four cups boiling water
three big shredded wheat cereal biscuits
1 teaspoon salt
2 teaspoons shortening
half cup molasses
1 (zero.6 ounce) cake compressed fresh yeast
1/4 cup heat water (a hundred and ten stages F/forty five ranges C)
8 1/4 cups sifted all-reason 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 heat water. Add this to the lukewarm biscuit aggregate. Stir inside the flour, 1 cup at a time, beating nicely after each addition. When the dough has pulled together, turn it out onto a gently floured surface and knead till easy and supple, about eight mins. Lightly oil a massive bowl, area the dough in the bowl and turn to coat with oil. Cover with a moist material and let rise in a heat place till doubled in volume, approximately 2 hours.
Deflate the dough and turn it out onto a lightly floured floor. Divide the dough into three identical pieces and form into loaves. Place the loaves into lightly greased 9x5 inch loaf pans. Brush tops of loaves with 1 tablespoon vegetable oil. Cover the loaves with a humid fabric and let upward push till doubled in quantity, approximately 1 hour. Meanwhile, preheat oven to four hundred degrees F (200 ranges C).
Bake in preheated oven for 45 minutes, till backside of loaves sound hollow when tapped.

Notes :

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