BREAD AND PORRIDGE RECIPES
OLD-FASHIONED PORRIDGE BREAD RECIPE - FOOD.COM
I have varied the following recipe to utilize 5, 7 and 10-grain cereals, substituting them for the rolled oats. I also substitute a cup of whole or cracked-wheat flour for a cup of the "additional" flour. I also sprinkle some multi-grain on the loaf tops before the rising stage in the loaf pans. The term Porridge Bread comes from the fact that the cereal is softened in hot water. This is really an Oat Bread. This old recipe is in the narrative style.
Total Time 0S
Prep Time 0S
Yield 4 loaves
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 1360.3, FatContent 18.2, SaturatedFatContent 4.1, CholesterolContent 0, SodiumContent 2361, CarbohydrateContent 264, FiberContent 11.8, SugarContent 34.5, ProteinContent 32.6
PORRIDGE BREAD RECIPE | BBC GOOD FOOD
Porridge eaters in the house? Use up cold porridge leftovers to make this easy porridge bread. Enjoy with butter and marmalade or with soup and sandwiches
Provided by Diana Henry
Categories Breakfast, Side dish
Total Time 1 hours 10 minutes
Prep Time 25 minutes
Cook Time 45 minutes
Yield Serves 8-10 (1 large loaf)
Number Of Ingredients 6
Steps:
- Put the porridge in a large mixing bowl with 300ml lukewarm water. Stir in the flour, sugar, salt and yeast until fully combined. Cover with a damp tea towel and leave to prove for 1 hr, or until it has almost doubled in size.
- Tip the dough onto a well floured surface and knock the dough back, punching and kneading it – don’t worry if it’s very soft. Shape the loaf and put it in a non-stick 900g loaf tin. Cover with the damp tea towel and let it prove for another 45 mins. It should expand to fill the tin. Heat the oven to 220C/200C fan/gas 6.
- Make a slash along the length of the dough and sprinkle on the oats. Bake for 10 mins, then turn the heat down to 190C/170C fan/gas 3 and cook for another 30 mins. Carefully turn the loaf out and tap the bottom. If it sounds hollow, then the bread is ready. If not, put it back in the oven for another 5 mins. If any oats fell off when you turned it over, scatter them back over the loaf.
- Turn the loaf out onto a wire rack and leave to cool.
Nutrition Facts : Calories 212 calories, FatContent 2 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 2 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.5 milligram of sodium
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