Muffie’s Shredded Wheat Bread
By Yankee Magazine|Mar 05 2008|
Shape the dough into rolls, if you prefer, and bake for 20-25 minutes.–Seaward Inn, Rockport, Massachusetts
Yield
Makes 2 loaves
Ingredients
2 cups boiling water
3 large shredded wheat biscuits
8 tablespoons shortening
1/3 cup sugar
1/3 cup molasses
1-1/2 packages dry yeast
1 tablespoon sugar
1/4 cup lukewarm water
2 teaspoons salt
5 to 6 cups flour
Instructions
Put boiling water, shredded wheat, and shortening in large bowl. Cool and add 1/3 cup sugar and molasses. Dissolve yeast and 1 tablespoon sugar in warm water. Add to shredded wheat mixture and blend. Stir in salt and gradually beat in flour. Turn out on floured board and knead. Put in greased bowl, turning dough until it is coated. Cover with damp towel and let stand until doubled in bulk. Punch down and shape into 2 loaves (or pan rolls). Place in greased pans, cover, and let stand again until doubled in bulk. Preheat oven and bake at 375 degrees F for 45-50 minutes.
