Chef Joan Monfaredi of Toronto's Park Hyatt has been kind
enough to share two wonderful recipes she created especially for Shredded Wheat's ONE Perfect Day.
You will find instructions for making the Shredded Wheat Bread, as well Shredded Wheat Nests which proved to be the one
perfect foundation for raspberries, yogurt, and maple syrup drizzle.
These are delectable recipes, with the compliments
of Post and Chef Monfaredi. they hope you and yours will enjoy Chef's Shredded Wheat creations.
Shredded Wheat Bread
Courtesy of Chef Joan Monfaredi,
Head Chef Park Hyatt
Hotel, Toronto
This tasty bread is the
foundation for the Lobster Benedict. Ingredients 1 cups boiling water 2 regular size Shredded Wheat biscuits
- broken 2 tsp Sea Salt 1/4 cup brown sugar 1/2 cup molasses 3 TBSP shortening 2 pkg dry yeast (not instant) dissolved in
1/2 cup warm water. 7 cups whole wheat bread flour (all purpose will suffice - but you will probably need a little more)
Place broken Shredded Wheat biscuits and boiling water in mixing
bowl. Add salt, sugar, molasses and shortening. Mix well with dough hook attachment (if using electric stand mixer
- otherwise vigorously mix with wooden spoon). Add dissolved yeast. Blend. Add half of flour. Mix
slowly to take up all of the flour. Add 3/4 of remaining flour. Knead well (about 5 minutes at medium speed, 10
minutes by hand. Add more flour as dough becomes too sticky. The end product should be like play dough - tacky,
but not sticky when moulded. Let rise, covered in a warm spot, until doubled in size. Punch back and allow to
rest 10 minutes. Cut in half and shape loaves. Put into 2 loaf pans and let rise, covered, until double
in size. Bake at 375 F about 35 mins
