Cover crumbled Shredded Wheat biscuits with the boiling water. Add shortening, syrup, sugar, and salt, stirring to melt shortening; cool to lukewarm. Soften yeast in the lukewarm water, then add to Shredded Wheat mixture. Add about 5 1/2 C. sifted flour to make a firm dough. Knead until smooth.
Put in a greased bowl, cover and let rise in a warm place until doubled; punch down, turn out on a floured board, and knead again. Shape into 2 loaves and place in greased standard-size bread tins. Cover and let rise until doubled.
Bake in 375 oven for about 50 minutes or until bread tests done. Cool on wire rack before slicing. Brush tops with melted butter while bread is still hot if a soft crust is desired.
Maple Butter: Thoroughly blend 1 C. maple syrup with 1/2 C. softened butter or margarine by beating with a fork. Store in a covered jar in the refrigerator. Use cold as a spread for hot breads; heat in double boiler for pancake or waffle syrup.
Maple Cream: Cook maple syrup to 232, remove from heat and cool quickly to room temperature. Then stir until it forms fine granules and becomes thick and creamy, about 20 minutes. This delicacy is superb used as a spread for hot breads.
