Prep 15 mins
Cook 45 mins
This is my mothers recipe that she has been making for years. I do not know where she got it from, but I love it and still ask her to make it for me when I am visiting. Cooking time is approx. Does not include rising time.
- 2 fresh yeast cakes
- 2 shredded wheat biscuits
- 1 cup scalded milk
- 1 cup lukewarm water
- 1⁄2 cup molasses
- 3 teaspoons shortening
- 1 teaspoon salt
- 5 tablespoons packed brown sugar
- 6 cups flour (approx)
- 1 cup raisins (optional)
- Crumble shredded wheat and add molasses, shortening, salt and brown sugar.
- Combine scalded milk and lukewarm water and let stand until it becomes lukewarm. Pour over shredded wheat mixture.
- Dissolve the 2 yeast cakes in 1/2 cup lukewarm water. Add to other ingredients.
- Add flour. Flour measurement is just approx, as neither my mother nor I have ever measured it when making bread - we go by the "feel" of it.
- NOTE: If adding raisins, lightly flour them first and add them after a bit of flour has been beaten into the batter, but not all of it.
- This recipe can be easily doubled, however DO NOT increase the amount of yeast.
- IMPORTANT: This bread needs to rise TWICE before being placed in the pans to rise a 3rd time.
- Punch down. Let rise a 2nd time. Punch down again and form into 2 loaves and place into greased and floured bread forms. Let rise again until doubled.
- Bake in a preheated 350° oven until hollow when tapped on the bottom.