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White Lily

Molasses Wheat Bread


2 hrs


45 min


24 slices


3 large shredded wheat biscuits OR 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening
2 cups boiling water 1 pkg. active dry yeast
1/3 cup sugar 1/2 cup warm water (105 to 115°F)
1 tsp. salt 5 to 6 cups White Lily® Enriched Unbleached Bread Flour
1/3 cup molasses Crisco® Original No-Stick Cooking Spray
1/4 cup Crisco® All-Vegetable Shortening 2 tbsps. butter melted


  1. 1.
    CRUMBLE wheat biscuits in large bowl. Pour boiling water over biscuits. Add sugar, salt, molasses and shortening; mix well. Cool to lukewarm. Dissolve yeast in warm water; mix into wheat mixture. Stir in flour gradually until stiff dough forms.

  2. 2.
    TURN onto lightly floured surface. Knead 10 minutes, adding flour as needed to keep from sticking. Coat large bowl with no-stick cooking spray. Place dough in bowl, turning to coat surface. Cover; let rise in warm place until double in size, about one hour.

  3. 3.
    COAT two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans with no-stick cooking spray. Punch down dough; divide in half. Shape into loaves; place in prepared pans. Let rise in warm place until tops of loaves are even with sides of pans, about 30 minutes.

  4. 4.
    HEAT oven to 375°F. Bake 45 to 50 minutes. Cover with foil during last 15 minutes to prevent overbrowning. Remove from pans to cool on wire racks. Brush tops with melted butter.