Saturday, June 23, 2012

Shredded Wheat

Our lawn was looking so lush and green through the spring.  Now, after just a few hot, rainless days it looks like someone went out in the middle of the night and scattered giant bowls of shredded wheat here and there.  It's crunchy to walk on.
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

Ingredients

  • 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

Directions

  • 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.

5 comments:

  1. Our lawn rarely turns brown, even when everybody else's are as you describe. He's been so diligent, though, about keeping it mowed at 3", that it's showing some dried out areas.
    Ugh. I never did like shredded wheat. Husband loves the mini style cereal. I can't see myself making the bread, more because it's "making bread!" than because it's shredded wheat. How bad could any bread be with something luscious spread on top???

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  2. I like shredded wheat, but I would get the mini whales. My daughter likes the frosted mini wheats. I'm intrigued by the bread recipe. I'll have to try it.

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  3. So my question is what am I supposed to do with the rest of the box of shredded wheat as no one is going to ever eat it willingly? Hope it cools off for you soon!

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  4. Grandma Kc, crush it and hide it in meatloaf. :-)

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  5. Well they putout the kind that's already frosted and there's the bite size. The big rolls were not my favourite. The bite size maybe now and then.
    Crisy lawn can't feel good in bare feet :(

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