Shreddedwheatbread Recipes

Steps:

• Place the rump roast and water in a slow cooker. Cover, and cook 5 hours on High.
• Remove the roast from slow cooker, and shred using two forks. Discard fat.
• In the slow cooker, mix the barbeque sauce, honey, steak seasoning, cumin, onion powder, and garlic powder. Stir in the shredded beef.
• Cook 1 hour on Low. Allow to sit for 10 minutes before serving.

Steps:

• Combine brown sugar, honey, and peanut butter in a microwave-safe glass or ceramic bowl. Melt the peanut butter mixture microwave in 30 second intervals, stirring after each melting, for 1 to 2 minutes (depending on your microwave). Stir in cereal and raisins.
• Press cereal mixture into an 8 inch square pan sprayed with non-stick spray. Cool and cut into bars.

Steps:

• In a large bowl, pour the boiling water over the biscuits Stir in salt, shortening and molasses. Cool to lukewarm.
• In a small bowl, dissolve yeast in warm water. Add this to the lukewarm biscuit mixture. Stir in the flour, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Brush tops of loaves with 1 tablespoon vegetable oil. Cover the loaves with a damp cloth and let rise until doubled in volume, about 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven for 45 minutes, until bottom of loaves sound hollow when tapped.

Steps:

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

Steps:

• Combine shredded wheat, shortening, molasses and salt; add boiling water.
• Cool.
• Dissolve yeast in 1/4 cup warm water; add to mixture.
• Beat in flour with knife.
• Let rise overnight; cut down with knife.
• Do not knead.
• Put in 2 greased loaf pans and let rise until doubled in bulk.
• Bake 45 minutes or until springs back when pressed, watch carefully, in 350 oven.
• .
• Brush with butter three minutes before taking from oven.
• Remove from pans at once after removing from oven and let cool on rack.

Steps:

• Combine yeast cake, water and sugar, set aside.
• Combine shredded wheat and 1 cup hot water, set aside.
• Mix remaining ingredients and the set aside ingredients with mixer until smooth.
• Let rise until double and shape into rolls or bread, put into greased pans and raise again.
• Bake at 325 for 25 to 35 minutes.

Steps:

• Measure the boiling water, butter, salt, and molasses into a mixing bowl, and crumble the shredded wheat into this; cool to lukewarm.
• Dissolve the yeast in the 1/4 cup warm water and let proof for a few minutes.
• Add this to the above lukewarm mixture.
• Add the flour by cupfuls, using as much as you need to have a fairly stiff dough.
• Knead 100 times.
• Grease a bowl and place dough into it.
• Let rise for 2 hours, covered.
• Punch down and rise another hour.
• Turn out on lightly floured board, punch down, and let rest for 10 minutes.
• Make into two loaves, place in greased pans, let rise till double.
• Bake 400 degrees for 50 minutes, covering with foil if it gets too brown.

Steps:

• Follow steps according to your bread machine.
• set on light crust setting.
• The original recipe calls for all whole wheat flour.
• and no all purpose flour.
• I have also used Robin Hood Multi grain flour-- I always put in 1 tbsp.
• glueten flour in all my recipes whether it is a plain white or whole wheat breads--.

Steps:

• Soak cereal in milk for 5 minutes on each side. Remove with a slotted spoon; drain slightly. Fry in a large skillet until brown on both sides, pressing down while frying. Serve with syrup.

Steps:

• Preheat to 350.
• Butter a 9x13 dish.
• Pour some milk in a bowl. Dip both sides of each shredded wheat square in the milk. Open each square in half and place in dish.
• Sprinkle over shredded wheat the sugar, ground walnut, honey and cinnamon.
• Pour milk over and dot with desired amount of butter.
• Bake for 30 minute.