Bean Soup Bread

• 2 pkg. yeast
• 2 c. lukewarm water
• 2 large Shredded Wheat biscuits
• 1 egg
• 1 (10 1/2 oz.) can bean and bacon soup
• 3 Tbsp. brown sugar
• 1/4 c. molasses
• 2 tsp. salt
• 1/4 c. salad oil or melted shortening
• 7 c. flour (about)

1. Combine yeast, water and Shredded Wheat biscuits.
2. Let stand 5 minutes.
3. Beat egg and bean soup with mixer.
4. Add to the yeast mixture.
5. Add sugar, molasses, salt and shortening.
6. Mix until smooth.
7. Beat in 2 cups of flour.
8. Add enough remaining flour to make soft ball.
9. Knead, adding more flour to make the dough smooth and elastic.
10. Place in greased bowl; let rise 1 hour.
11. Punch down; let rise 1/2 hour longer.
12. Turn out on floured breadboard.
13. Let rest 10 minutes after dividing it into 3 loaves.
14. Let rise until dough is almost level with pan.
15. Bake at 350u0b0 for 45 to 50 minutes.

yeast, water, shredded wheat biscuits, egg, bean, brown sugar, molasses, salt, salad oil, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=710054 (may not work)