Shredded Wheat Bread Machine Recipes

SHREDDED WHEAT BREAD

Steps:

• 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.

SHREDDED WHEAT BREAD MACHINE LOAF...

Steps:

• Follow steps according to your bread machine.
• set on light crust setting.
• The original recipe calls for all whole wheat flour.
• and no all purpose flour.
• I have also used Robin Hood Multi grain flour-- I always put in 1 tbsp.
• glueten flour in all my recipes whether it is a plain white or whole wheat breads--.

SHREDDED WHEAT BREAD

Steps:

• 1. to the boiling water and the 2tsp sugar add the nabisco shredded wheat. crumble it up. let set until warm and add the yeast. add the melted butter, sugar, salt, and honey, eggs. start adding the flour to make a soft dough.knead and rise. form into two loaves and rise. bake until hollow sounding bake at 350
• 2. shredded wheat use to come in large rectangles. so depending on what kind i buy, it could be 2-3. one time i used 4 so this is a forgiving recipe.

SHREDDED WHEAT BREAD

Steps:

• Measure the boiling water, butter, salt, and molasses into a mixing bowl, and crumble the shredded wheat into this; cool to lukewarm.
• Dissolve the yeast in the 1/4 cup warm water and let proof for a few minutes.
• Add this to the above lukewarm mixture.
• Add the flour by cupfuls, using as much as you need to have a fairly stiff dough.
• Knead 100 times.
• Grease a bowl and place dough into it.
• Let rise for 2 hours, covered.
• Punch down and rise another hour.
• Turn out on lightly floured board, punch down, and let rest for 10 minutes.
• Make into two loaves, place in greased pans, let rise till double.
• Bake 400 degrees for 50 minutes, covering with foil if it gets too brown.

BREAD MACHINE WHEAT BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

SHREDDED WHEAT BREAD

Steps:

• Combine shredded wheat, shortening, molasses and salt; add boiling water.
• Cool.
• Dissolve yeast in 1/4 cup warm water; add to mixture.
• Beat in flour with knife.
• Let rise overnight; cut down with knife.
• Do not knead.
• Put in 2 greased loaf pans and let rise until doubled in bulk.
• Bake 45 minutes or until springs back when pressed, watch carefully, in 350 oven.
• .
• Brush with butter three minutes before taking from oven.
• Remove from pans at once after removing from oven and let cool on rack.

SHREDDED CEREAL BREAD

Steps:

• In a large bowl, pour the boiling water over the biscuits Stir in salt, shortening and molasses. Cool to lukewarm.
• In a small bowl, dissolve yeast in warm water. Add this to the lukewarm biscuit mixture. Stir in the flour, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Brush tops of loaves with 1 tablespoon vegetable oil. Cover the loaves with a damp cloth and let rise until doubled in volume, about 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven for 45 minutes, until bottom of loaves sound hollow when tapped.