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Shredded Wheat Bread

The recipe for this low-fat bread came from my grandmother. It's now my husband's favorite. Nothing makes the house smell better than the aroma of molasses as this bread bakes.

32 ServingsPrep: 20 min. + rising Bake: 30 min. + cooling

Ingredients

2 cups boiling water
1 cup crushed Shredded Wheat cereal
1/2 cup molasses
2 tablespoons shortening
1-1/2 teaspoons salt
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
5-1/2 to 6-1/2 cups all-purpose flour
Melted butter, optional

Directions

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 9-in. x 5-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

2 of 2

Shredded Wheat Bread (continued)

Directions (continued)

pans to wire racks. Brush with melted butter if desired. Cool.
Yield: 2 loaves (16 slices each).

Nutrition Facts: 1 serving (1 slice) equals 104 calories, 1 g fat (trace saturated fat), 0 cholesterol, 113 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein.