Text 2373, 87 rader
Skriven 2010-10-03 19:41:00 av Dave Drum (46234.cooking)
   Kommentar till text 2333 av ELEANOR CREIGHTON (1:123/140)
Ärende: Shreddies
=================
-=> ELEANOR CREIGHTON wrote to ALL <=-

 EC> I know years ago I posted recipes containing Shreddies.  Shreddies is a
 EC> breakfast cereal sold in the UK, Canada, NZ and Germany.  This cereal
 EC> is produced by post and general mills.  Info can be found in Wikipedia
 EC> and on the post cereal website.

Shreddies look an awful lot like Nabisco's Mini-wheats and their sugar-bomb
cousin Frosted Mini-wheats. Post claims to be the originator (by implication)
of shredded wheat cereal. In fact, they (through parent Kraft) bought shredded
wheat from the originator, Nabisco who first made the stuff in 1893 ...
slightly before my time.  Bv)=

In the UK shredded wheat is owned by Cereal Partners, a joint venture of Nestle
and General Mills.

In reading the article on the process I have learned something, however. I had
though, in all seriousness, that shredded wheat was made from the straw part of
the plant - due mostly to the dryness and lack of much flavour. However ...
"The wheat is first cooked in water until its moisture content reaches about
50%. It is then tempered, allowing moisture to diffuse evenly into the grain.
The grain then passes through a set of rollers with grooves in one side,
yielding a web of shredded wheat strands. Many webs are stacked together, and
this moist stack of strands is crimped at regular intervals to produce
individual pieces of cereal with the strands attached at each end. These then
go into an oven, where they are baked until their moisture content is reduced
to 5%." Production for both Canada and the US is in the vicinity of Niagara
Falls.

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
       Title: Shredded Wheat Feather Rolls
  Categories: Breads
       Yield: 18 servings
  
     2/3 c  Milk
     1/2 c  Butter or margarine
       2 tb Sugar
   1 1/4 ts Salt
       2 pk Dry yeast
     1/2 c  Warm water (105-115 degrees)
       2    Eggs; beaten
       4 c  All-purpose flour
       4    Wheat cereal biscuits;
            -crumbled
  
  Combine milk, butter, sugar, and salt in a saucepan; heat
  until butter melts. Cool to 105øF to 115øF.

  Dissolve yeast in warm water in a large mixing bowl; let
  stand 5 minutes. Stir in milk mixture, eggs, and 2 cups
  flour; beat at medium speed of an electric mixer until
  blended.
 
  Add remaining 2 cups flour and shredded wheat; beat at
  medium speed 1 minute, scraping sides of bowl with a
  spatula. Cover and let rise in a warm place (85øF),
  free from drafts, 1 hour or until doubled in bulk.

  Punch dough down, and shape into 3/4-inch balls; place
  3 balls in each cup of well-greased muffin pans. Cover
  and let rise in a warm place, free from drafts, 45
  minutes or until doubled in bulk.

  Bake at 375øF for 18 to 20 minutes.
  
  Recipe by: Southern Living

  Yield: about 1-1/2 dozen.
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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