Dessert Recipes - Ralston Whole Wheat Bread Recipe

Ingredients   

• 2 1/4 cups Instant or Regular Ralston@ cereal                         

• 1/4 cup sugar                              

• 1 Tbs salt                                     

• 1/3 cup vegetable shortening                              

• 4 cups (1 quart) milk, scalded  

• 2 packages active dry yeast  

• 1/2 cup warm water       

• 7 to 8 cups all-purpose                                                             

Makes 2 loaves

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Method:

1. Grease 3 8 1/2 x 4 1/2 x 2 1/2-inchloafpans. Combine Ralston, sugar, salt and shortening in large bowl. Add hot, scalded milk. Stir until thoroughly moistened. Cool to warm (105°F to 115°F), stirring occasionally.

2. Dissolve yeast in water. Stir into cereal mixture. Add 2 cups flour. Mix well. Gradually stir in enough additional flour to form a stiff dough.

3. Place on floured surface. Knead until smooth and elastic (8 to 10 minutes). Work in additional flour as needed. Form into ball.

4. Place in greased bowl. Turn to grease all sides. Cover. Let rise in warm place, free from draft, until double (about 1 hour). Punch dough down.

5. Place on lightly floured surface. Knead about 2 minutes. Divide dough in thirds. Form into loaves. Place in pans. Cover. Let rise in warm place until almost double (about 30 minutes).

6. Bake in preheated 400°F oven about 30 minutes or until browned and bread sounds hollow when lightly tapped.

7. Remove from pans at once. Cool on rack. Makes 3 loaves. Use 1 loaf fresh from the oven. Freeze two to enjoy later.

Note: For golden brown, shiny top, brush tops with beaten egg before baking.