Shreddedwheatbreadmachineloaf Recipes

SHREDDED WHEAT BREAD

Steps:

• Combine yeast cake, water and sugar, set aside.
• Combine shredded wheat and 1 cup hot water, set aside.
• Mix remaining ingredients and the set aside ingredients with mixer until smooth.
• Let rise until double and shape into rolls or bread, put into greased pans and raise again.
• Bake at 325 for 25 to 35 minutes.

SHREDDED WHEAT BREAD

Steps:

• In a large bowl, pour boiling water over cereal. Add the molasses, shortening and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. , In a bowl, dissolve yeast in warm water. Add cereal mixture and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter if desired. Cool.

SHREDDED WHEAT BREAD

Steps:

• Measure the boiling water, butter, salt, and molasses into a mixing bowl, and crumble the shredded wheat into this; cool to lukewarm.
• Dissolve the yeast in the 1/4 cup warm water and let proof for a few minutes.
• Add this to the above lukewarm mixture.
• Add the flour by cupfuls, using as much as you need to have a fairly stiff dough.
• Knead 100 times.
• Grease a bowl and place dough into it.
• Let rise for 2 hours, covered.
• Punch down and rise another hour.
• Turn out on lightly floured board, punch down, and let rest for 10 minutes.
• Make into two loaves, place in greased pans, let rise till double.
• Bake 400 degrees for 50 minutes, covering with foil if it gets too brown.

SHREDDED WHEAT BREAD

Steps:

• Combine shredded wheat, shortening, molasses and salt; add boiling water.
• Cool.
• Dissolve yeast in 1/4 cup warm water; add to mixture.
• Beat in flour with knife.
• Let rise overnight; cut down with knife.
• Do not knead.
• Put in 2 greased loaf pans and let rise until doubled in bulk.
• Bake 45 minutes or until springs back when pressed, watch carefully, in 350 oven.
• .
• Brush with butter three minutes before taking from oven.
• Remove from pans at once after removing from oven and let cool on rack.