Shredded Wheat Bread - yeast cakes

Method

• Crumble shredded wheat and add molasses, shortening, salt and brown sugar.
• Combine scalded milk and lukewarm water and let stand until it becomes lukewarm.
• Pour over shredded wheat mixture.
• Dissolve the 2 yeast cakes in 1/2 cup lukewarm water.
• Add to other ingredients.
• Add flour.
• Flour measurement is just approx, as neither my mother nor I have ever measured it when making bread - we go by the "feel" of it.
• NOTE: If adding raisins, lightly flour them first and add them after a bit of flour has been beaten into the batter, but not all of it.
• This recipe can be easily doubled, however DO NOT increase the amount of yeast.
• IMPORTANT: This bread needs to rise TWICE before being placed in the pans to rise a 3rd time.
• Punch down.
• Let rise a 2nd time.
• Punch down again and form into 2 loaves and place into greased and floured bread forms.
• Let rise again until doubled.
• Bake in a preheated 350 oven until hollow when tapped on the bottom.