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Instructions. Preheat the oven to 350*. Combine the flour, baking soda, salt, sugar, and butter in a large mixing well. Add in the eggs and mix well. Add in the banana, 1/2 cup shredded wheat, and vanilla. Grease a 9-inch loaf pan and spoon batter into it, spreading it evenly. Top it with the reserved shredded wheat.
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Let stand until the mixture has cooled to about 110-115°, stirring occasionally. In a large bowl dissolve 1 tbsp. active dry yeast in 1/4 cup warm water (110-115°) Add the shredded wheat mixture. And 3 cups of white flour. Stir until smooth. Add 3 1/2 cups flour to the dough. Place the dough on a floured surface, and knead for 6-8 minutes.
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Tent a piece of aluminum foil, shiny. side down, over glass dome at start of baking. Remove when cooling. begins. Bread will be ready in 4 hours and 10 minutes. Connoisseurs of shredded wheat know their favorite cereal has no added. sugar or salt. It's just pure, wholesome goodness in a delightfully. crunchy form.
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You need 2 mixing bowls: 1 for the dry ingredients including flour, baking powder, baking soda, salt, and spices and another mixing bowl for the wet ingredients including oil, brown sugar, applesauce/yogurt (either work), eggs, vanilla, and carrots. Combine everything together and pour into a greased loaf pan.
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Place each one in a greased 8-1/2×4-1/2×2-1/2-inch loaf pan. Cover and let rise until doubled in bulk (about 50 minutes). Bake in a 325 degrees F oven for 50 minutes or until the loaves sound hollow when tapped. Turn out of the pans on to a wire rack. This shredded wheat bread recipe makes a light, delicious tread that's especially good for.
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Prepare Batter. 1 Center a rack in the oven and heat to 350° Fahrenheit. Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan or line the loaf pan with parchment paper and lightly spray or grease with oil. 2 Peel and core the apples then use a box grater and shred them. Add the shredded apples to a large bowl.
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Directions. 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.
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raisins, if desired. 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.
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Photo Credit : Aimee Seavey Shredded Wheat Bread is an old recipe, which make sense since Shredded Wheat cereal dates back to 1893. In the early 20th century companies often developed recipes to go along with products, and this bread was likely no exception. Early versions called for the bread to be steamed, but by the 1910s a recipe very.
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Whisk together dry ingredients in a medium bowl. Set aside. Mix carrots, eggs, oil, milk, and vanilla in a large bowl. Add the dry ingredients to the wet mixture. Fold in walnuts and mix just until combined. Pour into prepared pan and bake for 55-65 minutes or until a toothpick comes out clean.
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Preheat oven to 350 degrees F. Spray a sheet of heavy-duty foil with non-stick cooking spray and set aside. Cut a cross-hatch pattern into the top of the bread by slicing ½-inch grid lines into the bread, stopping about ¼-inch from the bottom of the bread so that it stays together.
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In a medium mixing bowl, add the 593g medium-protein bread flour, 132g whole wheat flour, 42g whole rye flour, and 516g water 1 and mix until no dry bits remain. Cover the bowl and let rest for 1-hour. Wash and dice the jalapeño peppers and shred/cube the cheddar cheese. Reserve until bulk fermentation. Mix (9:00 a.m.)
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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.
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Shredded Wheat cereal gives this rich, brown, molasses-scented bread just a hint of whole wheat flavor and texture. We think it originated in the '50s, because many of us Baby Boomers remember our moms making it, but our moms don't recall having it when they were young. At any rate, it's a staple of every New England community cookbook.
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Grease a 9×5-inch loaf pan. Shape the bread: Punch down the dough to release the air. Place dough on a lightly floured work surface and with a floured rolling pin, roll the dough out into a 9×15-inch rectangle (approximately). Sprinkle cheese all over the top, leaving a 1/2 inch border uncovered.
Spicy Dried Shredded Pork Bread Stock Image Image of spicy, nutrition
Preheat oven to 350ºF and spray a loaf pan with nonstick cooking spray. In a medium size bowl, mix together all of the dry ingredients until they are combined. Set aside. In a seperate bowl, mix all of the wet ingredients together (except for the coconut oil).
