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Bean Pot Bread

Ingredients

1 can condensed Campbell Bean and Bacon soup
2 c. water
2 pkgs. dry yeast
2 lg. crushed shredded wheat biscuits
1/4 c. molasses
1/2 tsp. sugar
3 tbsp. brown sugar
1/2 stick melted butter
1 egg
2 tsp. salt
7 c. all-purpose flour

Instructions

Combine shredded wheat biscuits with 2 cups warm water. Allow to soften. Add the yeast and 1/2 teaspoon sugar and set aside to proof. Combine in blender or food processor the soup, molasses, brown sugar, salt, butter and egg. Blend well (no big lumps). Add proofed yeast and blend some more. Place mixture into large bowl. Add 2 cups flour and beat well. Keep adding flour until consistency of bread dough. Knead well 8-10 minutes. Place dough in greased bowl. Cover with damp towel and allow to rise. Punch down and remove to bread board or counter. Cover with towel and let rest 15 minutes. Shape into 3 loaves and place into greased bread pans. Allow to rise again. Heat oven to 350 degrees. Bake 35-40 minutes.

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