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)
- Combine yeast, water and Shredded Wheat biscuits.
- Let stand 5 minutes.
- Beat egg and bean soup with mixer.
- Add to the yeast mixture.
- Add sugar, molasses, salt and shortening.
- Mix until smooth.
- Beat in 2 cups of flour.
- Add enough remaining flour to make soft ball.
- Knead, adding more flour to make the dough smooth and elastic.
- Place in greased bowl; let rise 1 hour.
- Punch down; let rise 1/2 hour longer.
- Turn out on floured breadboard.
- Let rest 10 minutes after dividing it into 3 loaves.
- Let rise until dough is almost level with pan.
- 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)