| Crush shredded wheat biscuits into large mixing bowl. Measure shortening and place on top of crushed shredded wheat. Measure 1/2 cup molasses in a one-cup measuring cup; pour over shredded wheat. Use the same cup to measure boiling water and pour over the shredded wheat, shortening and molasses. Add salt and set aside to cool. Meanwhile, soften yeast in lukewarm water and add to cooled mixture. When shortening begins to congeal again, the mixture is cool enough. Gradually add flour until it makes very thick dough that is difficult to stir. Turn out on a floured surface, using some of the allowed flour. Knead lightly for 1 to 2 minutes. Return to greased or oiled bowl and place in a warm place to let rise until doubled in bulk; at least an hour. Return to floured surface and divide in to 3 equal pans. Set in a warm place to rise again; at least for an hour or until doubled. Bake 45 min. to one hour at 375 degrees. (depending on pan) remove immediately and put on racks to cool. |
