Linda’s Molasses Bread
2 3/4 cup boiling water
3 large shredded wheat biscuits (the old fashioned kind)
1 teaspoon salt
2 teaspoon shortening
1/2 cup molasses
1 tablespoon honey
1 1/2 package yeast
1/2 warm water
6-7 cups AP flour (do not use all at once, start with 5 cups and add more as needed)
1 egg and 1 tablespoon of water whisked in a small bowl for the egg wash.
In a medium size bowl, pour boiling water over the 3 shredded wheat biscuits. Add the salt, shortening, honey and molasses. Set aside to cool.
In a separate bowl, mix the yeast with 1/2 cup warm water and let proof. Add the proofed yeast mixture to the shredded wheat mixture gradually adding enough flour until it forms a soft “spring like” dough. Turn out to a floured counter and knead until smooth and elastic.
Place the dough in a greased bowl, cover with plastic wrap and let rise until doubled.
Preheat the oven to 400 degrees. Divide the dough into two loaves, placing dough into two, greased 9 inch loaf pans. Score the bread and brush with a water/egg wash. Let rest while the oven is preheating
Bake the two loaves in a preheated 400*oven for about 30-40 minutes. If the loaves start to get too dark, cover with foil and keep baking until internal temp is about 205 degrees when an instant read thermometer is placed in the bread.
***Update. Made this again, this time I used egual parts honey, molasses and malt barley. I baked one like the recipe suggests and the second loaf I baked in the preheated cast-iron skillet