Shredded Cereal Bread recipe

3 servings

2 1/4 cups boiling water

3 large shredded wheat cereal biscuits

1 teaspoon salt

2 teaspoons shortening

1/2 cup molasses

1 (0.6 ounce) cake compressed fresh yeast

1/4 cup warm water (110 degrees F/45 degrees C)

8 1/4 cups sifted all-purpose flour

1 tablespoon vegetable oil

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 warm water.

Add this to the lukewarm biscuit mixture.

Stir in the flour, 1 cup at a time, beating well after each addition.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.

Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours.

Deflate the dough and turn it out onto a lightly floured surface.

Divide the dough into three equal pieces and form into loaves.

Place the loaves into two lightly greased 9x5 inch loaf pans.

Brush tops of loaves with 1 tablespoon vegetable oil.

Cover the loaves with a damp cloth and let rise until doubled in volume, about 1 hour.

Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake in preheated oven for 45 minutes, until bottom of loaves sound hollow when tapped.