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
Yield Serves 8-10 (1 large loaf)
Number Of Ingredients 6
- 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, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
OLD-FASHIONED PORRIDGE BREAD
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.
Provided by Frank Butcher
Categories Yeast Breads
Yield 4 loaves
Number Of Ingredients 9
- 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, Fat 18.2, SaturatedFat 4.1, Sodium 2361, Carbohydrate 264, Fiber 11.8, Sugar 34.5, Protein 32.6
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
Number Of Ingredients 9
- 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
- In a saucepan, combine the oats, water, salt, sugar, bananas and cinnamon. Bring to a boil, then reduce heat to low, and simmer until the liquid has been absorbed, stirring frequently. Pour into bowls, and top each with a splash of cold milk.
Nutrition Facts : Calories 157.2 calories, Carbohydrate 31.9 g, Cholesterol 2.4 mg, Fat 2.1 g, Fiber 3.7 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 600.1 mg, Sugar 12 g
GRANDMA'S OATMEAL BREAD
My grandmother made this bread for special occasions, and it's remained a family favorite. The aroma of it always brings hungry appetites to the table. -Marcia Hostetter, Canton, New York
Provided by Taste of Home
Yield 2 loaves (8 slices each).
Number Of Ingredients 10
- 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.
Nutrition Facts : Calories 247 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 307mg sodium, Carbohydrate 52g carbohydrate (13g sugars, Fiber 2g fiber), Protein 6g protein.
I have been making this recipe since my daughter was small. I love to serve it warm with home-made strawberry or blackberry jam. So yummy. Makes great sandwiches too.
Provided by Mysterygirl
Categories Yeast Breads
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 12
- Soften yeast in the warm water.
- Combine the boiling water, 1 cup oats, molasses, butter and salt.
- Cool to lukewarm.
- Stir in 2 cup of the flour, beat well.
- Add the softened yeast and 2 beaten eggs, beat well.
- Stir in enough of the remaining flour to make a soft dough.
- Turn out onto a lightly floured surface and knead until smooth and elastic about 8-10 minutes.
- Shape into a ball.
- Place in a lightly oiled bowl, turning once to grease the surface of the dough.
- Cover and let rise in a warm place until double (about 1 hour).
- Punch dough down, turn out onto a lightly floured surface.
- Divide dough in half and cover with the bowl.
- Let rest 10 minutes.
- Coat 2 well greased loaf pans with about 2 Tbsp of rolled oats per pan.
- Shape dough into loaves.
- Place the loaves into the pans.
- Cover and let rise in a warm place until double (about 30- 45 minutes).
- Mix the beaten egg white with the tablespoon of water.
- Brush the tops of the loaves with this mixture.
- Sprinkle the tops of the loaves with a few more rolled oats.
- Bake at 375°F till done, about 40 minutes.
- Cover loosely with foil during the last 15 minutes if the tops are browning too quickly.
- Remove from pans and cool on a rack.
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Top Asked Questions
What is the best way to make a porridge bread?Grease a standard 900g loaf tin and line it with parchment paper. Place the yoghurt, egg, milk and bicarbonate of soda in a mixing bowl. 2. Whisk together until well combined. 3. Add the porridge oats, salt and nuts and seeds (if using).
How to make porridge oats at home?Preheat oven to 180°C. Place bread soda, salt and the yogurt in a mixing bowl and stir. Next add in your porridge oats and stir thoroughly till all ingredients are well mixed. Crack the egg into a separate bowl and beat.
Why is it called porridge bread?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. MAKE IT SHINE! ADD YOUR PHOTO AMT. PER SERVING % DAILY VALUE Pour 3 cups boiling water Over 2 cups rolled oats 1/4 cup shortening.
How do you make a porridge with eggs and milk?Crack the egg into a separate bowl and beat until fluffy. Add the egg in with the rest of the ingredients along with the milk and stir. Line a bread tin or oven tray with parchment paper or and add ingredients in. Sprinkle with some extra ground porridge oats.