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“This recipe is from a book called Bread Basket which promoted Fleischmann's yeast. When the recipe calls for cereal, it refers to farina,oatmeal,hominy grits,rice or wheat cereal.”
3hrs 45mins
2 loaves

Ingredients Nutrition


  1. Scald milk,add sugar,salt,shortening and cereal; cool to lukewarm. Dissolve yeast in lukewarm water and add to cereal mixture. Add half the flour and beat until smooth.Add remaining flour or enough to make easily handled dough.Knead dough quickly and lightly until smooth and elastic.
  2. Place dough in greased bowl, cover and set in warm place, free from draft.Let rise until doubled in bulk,about 11/2 hours. When light, divide into 2 equal portions and shape into loaves.
  3. Place in greased bread pans. Cover and let rise again until doubled in bulk, about 1 hour.Bake in hot oven at 425 degrees F. 15 minutes, then reduce heat to 375 degrees F. and finish baking about 30 minutes longer.

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