1 (11 oz.) can of bean and bacon soup
2 c. lukewarm water
2 pkgs. of dry yeast
2 lg. shredded wheat biscuits
1/4 c. molasses
1/4 c. shortening
3 tbsp. brown sugar
1 egg
2 tsp. salt
7 c. flour

Put yeast and shredded wheat biscuits in the warm water to soak for 5 minutes. Add soup, brown sugar, molasses, salt, shortening and egg. Then beat. Add 2 cups flour and beat until smooth. Add remaining flour and knead until dough is smooth and not sticky. Let rise for 1 hour in a covered pan. Knead dough; let rise again for 1/2 hour. Place in greased pans and let rise to top of bread pans. Bake at 350 degrees for 45 to 50 minutes. Yield: three 1 pound loaves.