- 2 [1/4-ounce / 7-g each] packages active dry yeast
- 5 cups [700 g] all-purpose flour
- 2 1/4 cups [560 mL] milk
- 1/3 cup [80 mL] honey
- 1 teaspoon [5 mL] salt
- 1/4 cup [60 mL] butter
- 1 1/2 cups [375 mL] shredded wheat cereals
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- Into a large bowl, mix together yeast and 2 cups [280 g] flour.
- Heat together milk, honey, salt and butter to completely melt butter; away from heat, mix in cereals.
- Mix together cereals mixture and flour mixture.
- Using an electric mixer, beat for 30 seconds at low speed.
- Beat for 3 minutes more, at high speed.
- Mix in enough remaining flour to get an easy-to-handle dough.
- Onto a floured surface, kneak dough until soft and shiny, usually for 5 to 8 minutes.
- Shape dough into a ball; set aside to double in bulk [approximately 1 hour].
- Tap dough with your hands; divide dough into 2 parts.
- Shape into 2 balls.
- Set aside for about 10 minutes.
- Shape balls into 2 loaves.
- Transfer dough into 2 [8 1/2 x 4 1/2 x 2 1/2-inch / 22 x 11 x 6-cm each] greased loaf pans.
- Cover and set aside until double in bulk [30 to 45 minutes].
- Bake into a preheated 375°F [190°C] oven until golden brown, for approximately 45 minutes.
- Near the end of baking time, if breads seam to brown too much, cover them loosely with al foil.
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