OLD-FASHIONED PORRIDGE AND MOLASSES BREAD
I have had this recipe for over 40 years and it has never failed. The aroma of it baking is wonderful, and it also makes great toast. Also a great addition to have with baked brown beans. This freezes very well; I cut the loaf up before I freeze, that way I take out just the slices I need.
Provided by manella
Categories Bread Yeast Bread Recipes
Time 3h55m
Yield 48
Number Of Ingredients 9
Steps:
- Pour boiling water over oats and shortening in a bowl. Stir until shortening melts; let stand for 20 minutes, giving it a stir once in a while.
- Meanwhile, dissolve sugar in lukewarm water. Add yeast and let stand for 10 minutes. Stir briskly with a fork.
- Stir yeast mixture into the partially cooled oat mixture with molasses and salt. Let cool to lukewarm, 5 to 10 minutes. Beat in 2 1/2 cups of flour, gradually adding remaining flour as needed.
- Turn dough onto a floured surface and knead, 8 to 10 minutes. Shape into a smooth ball and place in a greased bowl, rolling the dough so the top is greased. Cover and let double in size, about 1 1/2 hours.
- Punch dough down and shape into 4 loaves. Place into greased 8 1/2x4 1/2-inch bread pans. Cover and let rise until doubled in size, about 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake in preheated oven until tops are golden brown, 30 to 35 minutes.
Nutrition Facts : Calories 117.5 calories, Carbohydrate 22.9 g, Fat 1.5 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 196.9 mg, Sugar 2.8 g
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