Ben may call me “scavenger”, but really I’m just a gal who like to make use of everything and not have anything go to waste! Thus led me to the discovery of Shredded Wheat Bread. You know when you done with the cereal and there’s all the sugar left-overs at the bottom? Well, I had a big bulk bag with lots of sugary goodness on the bottom, and had the pleasure to turn them into loaves of bread!
Found this recipe on cooks.com and it was a hit! 🙂
SHREDDED WHEAT BREAD
3 shredded wheat bars
3 c. boiling water
3/4 c. molasses
2 tbsp. shortening
2 tsp. salt
2 yeast cakes (1 cake same as 1 packet or 2 1/4 t.)
1/2 c. lukewarm water
7 c. flour
Put shredded wheat in a bowl. Add 3 cups boiling water; let cool. Add molasses, shortening and salt. Dissolve 2 yeast cakes in 1/2 cup lukewarm water. Add yeast mixture to the shredded wheat mixture. Add 7 cups flour. Knead; let rise then punch down. Knead and place into greased pans. Bake at 350 degrees for 45 minutes to 1 hour. Yield: 3 loaves.
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