Porridge Bread From Ka Recipes

PORRIDGE BREAD FROM KA

Steps:

• Mix all ingredients together until yo've made a soft smooth dough.
• Turn onto floured work surface and knead for 3-4 minutes.
• Let rest for 5-10 minutes, then kead for 3-4 minutes.
• Plae in oiled bowl, cover and let rise until doubled in bulk 1 1/2 to 2 hours.
• Punch down, turn onto floure surface and knead riefly.
• Shape into round or oval loaf and place on greased baking sheet.
• over and let rise for 1 hour, or until slightly less than douled in bulk. (Dough will spring back when gently pressed).
• Slash top and ake in preheated 350 F oven for 40-45 minutes, or until interior temperature is 190°F.
• Remove fro pan and cool on rack.

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.