Shredded Wheat Bread

In the midst of the busyness that comes from having four kids at home, theoretically engaged in "distance learning", it was comforting to make this delicious bread. 

The only weirdish ingredient for this bread is Shredded Wheat-- like, the old-fashioned cereal your grandparents used to eat.

Due to the fact that everyone was shopping for this quarantine like they actually intended to cook, I was short on all-purpose flour, so I substituted bread flour and it worked just fine.

Shredded Wheat Bread

• 6 Shredded Wheat biscuits
• 1/2 cup oil
• 2/3 cup sugar
• 2/3 cup molasses
• 2 tablespoons salt
• 2 cups boiling water
• 2 cups cold water
• 1/4 cup warm water
• 1 tsp. sugar
• 2 packages (or 4 1/2 teaspoons) yeast 
• 10 cups all-purpose or bread flour (or more)

Pour 2 cups boiling water over the shredded wheat, oil, sugar, molasses, and salt.  Let set for 5-10 minutes, until it softens. Meanwhile, combine the 1/4 cup warm water, teaspoon of sugar and yeast and let bloom.  Then, add the cold water to the shredded wheat mixture, and test that it is appropriately warm for the yeast (around 110 degrees).  Add yeast mixture.  Add ten cups flour and knead with a bread hook in your mixer (or by hand, if you don't have a mixer) for several minutes.  You can add a little flour if it stays too sticky, but 10 cups usually works for me.  Cover, and let rise in a warm spot till it doubles in size.  Punch it down, and let rise again.  Divide into four equal parts, knead and shape into four loaves.  Place in bread pans, and allow to rise 2-3 inches over the side of the pan.  Preheat oven to 350, and bake for 40 minutes.  Allow to cool on wire racks.

This is a big recipe, but it freezes well.  Defrost on a wire rack for best results.

This bread is especially delicious when paired with honey butter.

Honey Butter

• 1 cup honey
• 1 cup (2 sticks) butter
• 1 teaspoon cinnamon

Beat together on high for several minutes.  If  you're comfortable with leaving butter at room temperature, I recommend leaving this out so it's soft and spreadable.  Obviously, it lasts longer in the fridge, but it never seems to last around here.

Since everyone needs to stay home to #flattenthecurve, now is an excellent time to make this bread!  Stay safe and healthy!