Shredded Cereal Bread
Serves: 5
Destiney Bartoletti
1 January 1970
Based on User reviews:
46
Spice
55
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tsp
Salt2 tsps
Shortening1 cup
Molasse8.25 cups
All-Purpose Flour (sifted)1 tbsp
Vegetable OilDirections:
1
In a large bowl, pour the boiling water over the biscuits Stir in salt, shortening and molasses
2
Cool to lukewarm
3
In a small bowl, dissolve yeast in warm water
4
Add this to the lukewarm biscuit mixture
5
Stir in the flour, 1 cup at a time, beating well after each addition
6
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes
7
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil
8
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours
9
Deflate the dough and turn it out onto a lightly floured surface
10
Divide the dough into three equal pieces and form into loaves
11
Place the loaves into two lightly greased 9x5 inch loaf pans
12
Brush tops of loaves with 1 tablespoon vegetable oil
13
Cover the loaves with a damp cloth and let rise until doubled in volume, about 1 hour
14
Meanwhile, preheat oven to 400 degrees F (200 degrees C)
15
Bake in preheated oven for 45 minutes, until bottom of loaves sound hollow when tapped