| Ingredients |
| POST Shredded Wheat Biscuits, crushed |
2 |
2 |
| salt |
1 tsp |
5 ml |
| brown sugar, firmly packed |
2 tbsp |
30 ml |
| bread or all purpose flour |
7 cups |
1.75 L |
| butter or margarine |
3 tbsp |
45 ml |
| instant yeast |
1 pkg |
1 pkg |
| lukewarm water |
3 cups |
750 ml |
| cinnamon |
1 tsp |
5 ml |
| raisins |
1/2 cup |
125 ml |
| Directions |
| Step 1 |
Place all dry ingredients in large mixing bowl. Add water and mix well with wooden spoon until mixture forms a ball. |
| Step 2 |
Knead dough on a floured board for approx 10 minutes until smooth and elastic. (A dough hook can be used for 5 minutes.) Allow dough to rest for 10 minutes. Form dough into two loaves. Place dough in two greased 8 X 4 inch (20x12cm) loaf pans. Allow dough to rise for 1 hour until double in bulk. |
| Step 3 |
Bake at 450F (230C) for 15 minutes, reduce heat to 425F (220C) and bake for an additional 30-40 minutes. |
| Submitted by: |
Hal Johnson and Joanne McLeod |
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