Who Made That Sliced Bread? The New York Times
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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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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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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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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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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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).
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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.
Shredded Wheat Banana Bread Mommy Hates Cooking
Preheat oven to 350°F. Grease a 9 x 5-inch or 8 ½ x 4 ½ -inch loaf pan. In a large mixing bowl, whisk together the melted butter, brown sugar, egg, vanilla extract, and yogurt. Sprinkle the baking soda, cinnamon, nutmeg, cloves, ginger, and salt over top. Whisk to combine.
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Preheat the oven to 375 degrees F and mist a loaf pan with non-stick spray. Place the flour, coconut, sugar, baking powder, and salt in a medium bowl and stir to combine. Place the coconut milk, melted butter, egg, and extracts in a large liquid measuring cup, and whisk to combine.
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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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Batter: Whisk the flour, cinnamon, nutmeg, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes.
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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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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.
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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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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.
