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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.
  • Total Time
    Prep: 20 min. + rising Bake: 30 min. + cooling
  • Makes
    2 loaves (16 slices each)

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 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.
Nutrition Facts
1 slice: 104 calories, 1g fat (0 saturated fat), 0 cholesterol, 113mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 2g protein.

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