Old-Fashioned Porridge and Molasses Bread recipe

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Ingredients

3 cups boiling water
2 cups rolled oats
¼ cup shortening
2 teaspoons white sugar
1 cup warm water (100 degrees F (38 degrees C))
2 (.25 ounce) packages active dry yeast
⅔ cup molasses
4 teaspoons salt
8 ½ cups all-purpose flour, or as needed

Nutrition Info

117.5 calories
carbohydrate: 22.9 g
cholesterol: : -
fat: 1.5 g
fiber: 1 g
protein: 2.8 g
saturatedFat: 0.3 g
servingSize: -
sodium: 196.9 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Meanwhile, dissolve sugar in lukewarm water. Add yeast and let stand for 10 minutes. Stir briskly with a fork.

  3. 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.

  4. 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.

  5. 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.

  6. Preheat the oven to 400 degrees F (200 degrees C).

  7. Bake in preheated oven until tops are golden brown, 30 to 35 minutes.

Recipe Yield

4 loaves

Recipe Note

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.

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