Old Fashioned Porridge And Molasses Bread Recipes

OLD-FASHIONED PORRIDGE AND MOLASSES BREAD

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.

OLD-FASHIONED PORRIDGE BREAD

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.

GRANDMA'S OATMEAL BREAD

Steps:

• In a small bowl, combine the boiling water, butter, salt and sugar. Stir in oats; cool to lukewarm. In a large bowl, dissolve yeast in warm water. Stir in the molasses, brown sugar and 1 cup flour. Beat until smooth. Stir in oat mixture and enough remaining flour to make a stiff dough. , Turn out onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a ball. Cover and let rest for 10 minutes; Shape into loaves. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 30-35 minutes (cover loosely with foil if top browns too quickly). Remove from pans to wire racks to cool.

OLD FASHION MOLASSES BREAD

Steps:

• Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Dough or White Bread setting, and then Start.
• If the dough does not form a ball on the paddle, add 1 tablespoon of flour at a time until the ball forms. Allow machine to complete selected cycle.
• To bake conventionally, remove the dough from the bread machine pan after the Dough cycle has completed. Shape into a loaf, and place in a greased 9 x 5 inch loaf pan. Let rise until doubled. Bake at 350 degrees F (175 degrees C) for about 40 minutes.

OLD-FASHIONED PORRIDGE AND MOLASSES BREAD

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.

OLD-FASHIONED PORRIDGE AND MOLASSES BREAD

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.

OLD-FASHIONED BROWN BREAD

Steps:

• In a large bowl, pour boiling water over oats. Stir in butter and molasses. Let stand until mixture cools to 120°-130°, stirring occasionally., In another bowl, combine 3-1/2 cups flour, yeast and salt. Beat in oat mixture until blended. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Meanwhile, preheat oven to 375°. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

OLD-FASHIONED PORRIDGE AND MOLASSES BREAD

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.

NORWEGIAN OATMEAL MOLASSES BREAD

Steps:

• In a bowl, pour boiling water over oats. Let stand until mixture cools to 110° to 115°, stirring occasionally. , In a bowl, dissolve yeast in warm water. Add the molasses, oil, salt, oat mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cove rand let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 1 hour., Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks. Brush with melted butter.