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LOCATION: Recipes >> Breads Yeast >> Porridge 01

Print this Recipe    Porridge 01

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 and 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.

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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