Dissolve sugar in 1/2 cup (125 mL) warm water. Sprinkle yeast into water and let stand for 10 minutes. (Mixture should be about the temperature of a baby's bottle.)

Pour scalded milk over shredded wheat biscuits. Stir to break up biscuits. To this mixture add 1 cup (250 mL) lukewarm water, salt, molasses and butter. Add yeast mixture; stir. Add 2 cups (500 mL) of the flour and beat well with a spurtle or wooden spoon.

Gradually add enough of the remaining flour to produce a soft dough (about 3 cups/750 mL). Turn dough out onto a lightly floured surface and knead for 5 minutes. Place in a greased bowl, then turn dough over to grease top. Cover with greased waxed paper, then with a clean towel. Set in a warm place, away from drafts, to rise until double in bulk, about 1 hour.

Punch down and turn out onto a lightly floured surface. Divide into two equal parts, shape into loaves and place, rounded side up, in two greased loaf pans (9x5 inches/23x13 cm). Cover and let rise in a warm place until double in bulk, about 1 hour. Bake at 375ºF (190ºC) for 40 to 50 minutes, until top is nicely browned and the bread pulls away slightly from the sides. Turn out on wire racks to cool. Makes 2 loaves.