Shredded Wheat Bread

• 2 cups boiling water
• 1 cup crushed Shredded Wheat cereal
• 1/2 cup molasses
• 2 tablespoons shortening
• 1-1/2 teaspoons salt
• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 5-1/2 to 6-1/2 cups all-purpose flour
• Melted butter, optional

1. In a large bowl, pour boiling water over cereal. Add the molasses, shortening and salt. Let stand until mixture cools to 110u0b0-115u0b0, stirring occasionally.
2. 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).
3. 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.
4. 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.
5. Bake at 375u0b0 for 30-35 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter if desired. Cool.

boiling water, shredded wheat cereal, molasses, shortening, salt, active dry yeast, warm water, flour, butter

Taken from www.tasteofhome.com/recipes/shredded-wheat-bread/ (may not work)