4 1/2 c. water-Total-of this boil 2 c.
4 c. crumbled Shredded Wheat Biscuits
1/2 c. molasses (light)
1/2 c. brown sugar
1/2 c. melted shortening or oil
1 tbsp. salt
2 cakes yeast or 2 pkgs. dry yeast, softened in an additional 1/2 c. warm water
1/2 c. powdered milk
3-5 c. flour plus enough flour to make stiff dough (approximately 8 c.-total 10-11 c.)

Pour 2 cups boiling water over 4 cups crumbled Shredded Wheat biscuits and cool. Add 2 1/2 cups water and stir. Add 1/2 cup molasses, 1/2 cup brown sugar, 1/2 cup oil, or melted fat, 1 tablespoon salt, 2 cakes yeast or 1/2 cup warm water with 2 dry yeast packages, and about 3 to 5 cups flour. Beat until bubbly and let stand until yeast show action. (Mix 1/2 cup powdered milk with the 3-5 cups flour prior to adding to mixture.) Mix with additional 8 (approximately, if 3 cups used earlier) to make stiff dough. Let double in bulk; punch down and let stand 15 minutes. Shape into 4 loaves. Let double in bulk. Bake at 375 degrees about 45 minutes. Good for freezing. Makes 4 loaves.