SHREDDED CEREAL BREAD

from Myrna Johnson
     1 1/4 c. boiling water
     3 lg. shredded wheat cereal biscuits
     1 tsp. salt
     2 tsp. shortening (oil)
     1/2 c. brown sugar
     1 Tbsp. powdered yeast
     1/4 c. warm water
     5 1/2-6 c. all-purpose flour
     1 Tbsp. vegetable oil
Step 1: In large bowl, pour boiling water over biscuits; stir in salt, shortening and sugar.  Cool to lukewarm. 
Step 2: In a small bowl, dissolve yeast in warm water.  Add this to the lukewarm biscuit mixture.  Stir in flour, one cup at a time, beating well after each addition.  When the dough has pulled together, turn out onto a lightly floured surface and knead until smooth and supple, about 8 minutes (or 5 minutes in a mixer).  Lightly oil a large bowl.  Place dough in bowl and turn to coat with oil.  Cover with a damp cloth and let rise in a warm place until double in volume, about 2 hours.
Step 3: Deflate the dough and turn out onto a lightly floured surface.  Divide dough into two equal pieces and form into loaves.  Place the dough into two lightly greased 9x5-inch loaf pans.  Brush tops of loaves with 1 Tbsp. oil.  Cover the loaves with a damp cloth and let rise until double in size, about 1 hour.  Pre-heat oven to 400 degrees.
Step 4: Bake in a pre-heated oven for 45 minutes, until browned (if bread is browning too quickly, turn heat down to 375 degrees).
Step 5: Turn out on a cooling rack.  Enjoy!