2 c. Shredded Wheat biscuits
2 c. boiling water
2 tsp. salt
2 tbsp. sugar
3 tbsp. butter
2 tbsp. active dry yeast
1/2 c. warm water
5-6 c. white flour

Pour boiling water over shredded wheat; stir in salt, sugar and butter to melt (let cool).

In large bowl dissolve yeast in 1/2 cup warm water. Add shredded wheat mixture when cool and add flour cup by cup until it becomes hard to stir. Turn dough onto a floured work surface and let rest while you clean and grease the bowl. Knead dough - adding more flour as necessary until you have a smooth resilent dough (about 8-10 minutes). Return dough to greased bowl. Cover with plastic wrap and let rise until double in size (about an hour or so).

Form dough into 2 loaves and place in greased 8 inch pans. Cover with towel and let rise another 30 minutes, until dough swells to the top of the pans. Bake at 325 degrees for 50 minutes. Turn out on racks and cool.