Porridge Bread

Anthony tweeted a picture of some bread I baked yesterday and a few people (well 2) asked for the recipe. This is one of my favourite bread recipes and it is one that I always asked my mom to make for me and I started making when I moved out here to BC and it was much harder to get someone else to bake bread for me.

Porridge Bread

Porridge Bread

Prep Time: 40 minutes plus 1 and 1/4 hour first rise, 15 minutes rest, 1 hour second rise

Bake Time: 25-35 minutes

Oven Temp: 400 F

Makes: 4 Loaves

Ingredients:

3 cups boiling water

2 cups rolled oats

1/4 cup shortening

2 tsp sugar

1 cup lukewarm water

2 pkgs active dry yeast (each pkg = 2 1/4 tsp yeast)

2/3 cup light molasses

4 tsp salt

7 1/2 cups flour ( can be a mix of white and whole wheat.)

Directions:

In a large bowl pour 3 cups of boiling water over 2 cups rolled oats, 1/4 cup shortening. Stir until shortening is melted and let stand about 20 minutes stirring occasionally.

Meanwhile dissolve 2 tsps sugar in 1 cup lukewarm water. Over this sprinkle 2 packages active dry yeast. Let stand for 10 minutes. Keep at a temperature of about 80 F. Then stir briskly with a fork.

Add to the partially cooled rolled oat mixture 2/3 cup molasses, 4 tsp salt. Cool to lukewarm. Add softened yeast to lukewarm rolled oat mixture. Stir.

Beat in  2 and a  1/2 cups flour. Then add another 5 and a 1/2-6 cups flour. Work in the last of the flour with a rotating motion of the hand.

Turn the dough onto a lightly floured board and knead for about 8-10 minutes. Shape into a smooth ball.

Place dough in a lightly greased bowl, grease the top slightly, cover and let rise until doubled in bulk, about 1 and 1/4 hours. Keep the dough in a warm place about 80 F is ideal.

Punch down the risen dough  and turn on to a lightly floured board. Cut into 4 equal pieces and form each into a smooth ball. Cover and let rest for 15 minutes.

Shape each ball of dough into a loaf. Place in the greased pans and grease the tops. Cover and let rise for an hour or until almost doubled in bulk.

Bake in a preheated 400F oven for 25 to 35 minutes.

 

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