Generally, Vermont soil is supposed to be quite heavy clay. Not in our yard though. We seem to sit on top of a sand and gravel ridge. It certainly had its advantages last summer when there was flooding elsewhere. However, when it is dry, it does not take very long at all for the grass to show the effects.
Do they still sell Shredded Wheat? I remember eating it as a kid--once in a great while--and that it was palatable only because we dumped huge spoonfuls of sugar on top making a concoction of sweetened milk with bits of straw in it.
I also ember making shredded wheat bread--loaves and rolls--in the 70's. Doesn't that sound so very 70's? I know fondue came back for a while. Everybody got at least one fondue pot as a wedding gift, right? I haven't been aware of any nostalgia for shredded wheat bread. I could be wrong about that, though. There are plenty of recipes available online. This one is from Taste of Home Magazine.
Shredded Wheat Bread
- 2 cups boiling water
- 1 cup crushed Shredded Wheat cereal
- 1/2 cup molasses
- 2 tablespoons shortening
- 1-1/2 teaspoons salt
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 5-1/2 to 6-1/2 cups all-purpose flour
- Melted butter, optional
- In a large bowl, pour boiling water over cereal. Add the molasses, shortening and salt. Let stand until mixture cools to 110°-115°, stirring occasionally.
- In a bowl, dissolve yeast in warm water. Add cereal mixture and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. 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 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
- Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter if desired. Cool. Yield: 2 loaves (16 slices each).
I remember that it was tasty, but summer is not the time to bake bread so I I have not tested this.