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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 20 |
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The 1973 Duluth News Tribune Recipe Contest grand prize went to Veronica Flowers for her favorite recipe from her aunt. (Yield is three one pound loaves.) It's like rye bread she said, people don't believe there's bean and bacon soup in it . Read more . She won a one week vacation for two to Daytona Beach. Ingredients:
2 oz. cake yeast |
2 large (nabisco) shredded wheat cereal biscuits, shredded |
2 cups lukewarm water |
11 oz. can condensed bean and bacon soup |
3 tblespns brown sugar |
1/4 cup molasses |
2 teaspns salt |
1/4 cup shortening |
1 egg |
7 cups flour |
Directions:
1. Soak the cake yeast and shredded wheat biscuits in the warm water for 5 minutes.
2. Add the rest of the ingredients except flour, and beat.
3. Add 2 Cups flour and beat until smooth.
4. Add remaining flour and knead until the dough is smooth and not sticky.
5. Let rise for one hour in a covered pan.
6. Knead dough, then let it rise for another half hour.
7. Place in three one pound bread pans that are greased, and let it rise to the top of the pans.
8. Bake at 350 degrees for 45 to 50 minutes.
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