Molasses Wheat Bread
PREP TIME: 2 hrs
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COOK TIME: 45 min
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YIELD: 24 slices |
INGREDIENTS:
| 3 large shredded wheat biscuits | 1/4 stick OR 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 |
- 3 large shredded wheat biscuits
- 2 cups boiling water
- 1/3 cup sugar
- 1 teaspoon salt
- 1/3 cup molasses
- 1/4 cup Crisco® All-Vegetable Shortening
- OR 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening
- 1 package active dry yeast
- 1/2 cup warm water (105 to 115°F)
- 5 to 6 cups White Lily® Enriched Unbleached Bread Flour
- Crisco® Original No-Stick Cooking Spray
- 2 tablespoons butter, melted
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PREPARATION DIRECTIONS:
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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.
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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.
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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.
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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.
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