Recipe by Frank Butcher
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.
- 3 cups water, boiling
- 2 cups rolled oats
- 1⁄4 cup shortening
- 2 teaspoons sugar
- 2 envelopes active dry yeast
- 2⁄3 cup table molasses
- 4 teaspoons salt
- 2 1⁄2 cups all-purpose flour
- 5 1⁄2-6 cups all-purpose flour
Directions See How It's Made
- 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.