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LOCATION: Recipes >> Breads Yeast >> Old-Fashioned Porridge (Oat) Bread

Print this Recipe    Old-Fashioned Porridge (Oat) Bread

Makes 4 loaves

3 cups boiling water
2 cups rolled oats
1/4 cup shortening

2 tsp sugar
1 cup lukewarm water
2 envelopes active dry yeast

2/3 cup table molasses
4 teaspoons salt

2 1/2 cups All Purpose flour
5 1/2 to 6 cups All Purpose flour

Pour 3 cups boiling water Over 2 cups rolled oats 1/4 cup
shortening Stir until shortening melts and let stand for about 20
minutes, stirring occasionally. Meanwhile, dissolve 2 teaspoons
sugar in 1 cup lukewarm water (100 F) Over this sprinkle 2
envelopes active dry yeast Let stand for 10 minutes. Then stir
briskly with a fork. Stir into partially cooled rolled oat mixture
2/3 cup table molasses 4 teaspoons salt Cool to lukewarm. Add
softened yeast to the lukewarm rolled oat mixture. Stir Beat in
2-1/2 cups All Purpose flour Beat vigorously by hand or with
electric mixer. Then gradually beat in with a spoon an additional
5-1/2 to 6 cups All Purpose flour Work in last of flour with a
rotating motion of the hand. Turn dough onto a floured surface and
knead 8 to 10 minutes. Shape into a smooth ball and place in a
greased bowl, rotating dough to grease surface. Cover and let rise
until doubled (about 1-1/2 hours). Keep in a warm place. Punch down
and shape into 4 loaves. Place in greased 8-1/2 x 4-1/2 inch loaf
pans, grease tops, cover and let rise again until doubled (about
1 hour). Bake in preheated 400F oven for 30 to 35 minutes.

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