Best 10 Old Fashioned Porridge And Molasses Bread Recipes

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.

OATMEAL MOLASSES BREAD

Steps:

• In a large bowl or the bowl of a stand mixer, add the oats and boiling water. Stir and let stand 15 minutes.
• Meanwhile, combine the white sugar, lukewarm water and yeast in a small bowl. Stir to combine and let stand 10 minutes.
• Once oats have soaked, add the molasses, butter and egg to the bowl and stir to combine with a spoon or kneading hook on a mixer. Add the yeast mixture, whole wheat flour, salt and 1 1/2 cups of the all purpose flour.
• Use a spoon or kneading hook to mix in thoroughly. Continue by adding the last cup of flour, in small increments, adding only as much as needed to create a moist dough that wraps the kneading hook and cleans the bowl in spots. You may not need all of the last cup or you may need a bit more that 1 cup. Dough will be quite moist.
• Remove dough to a floured work surface and knead 1 minutes, adding additional flour if dough is sticking to hands or work surface. Form into a ball, place in a greased bowl, cover with plastic wrap and let rise until doubled in size, approximately 60-75 minutes.
• Remove dough to a floured work surface. Press to deflate, then divide into 2 equal pieces.
• Take one piece of the dough and roll into a 8 x 11-inch rectangle. Starting from the short side, roll the dough up jelly-roll style and pinch the seams to seal.
• Place into a greased 8 x 4-inch loaf pan. Repeat with the other piece of dough. **If you only have 9x5-inch loaf pans, you can use them here. Roll your dough into a slightly larger 9x12-inch rectangle, so it will fill the larger pan. Your resulting loaf will be wider and shorter and the cooking time may change, so watch closely.
• Cover the pans with greased plastic wrap or a clean tea towel and let rise until doubled, about 1 hour.
• Preheat oven to 375F (not fan-assisted), with rack in the centre of the oven.
• Once loaves are ready to bake, brush tops with beaten egg and sprinkle with additional rolled oats.
• Bake in preheated over for about 40 minutes, checking after about 25 minutes and covering the tops loosely with a sheet of aluminum foil if loaves are nicely browned already, to prevent over-browning. If you have an instant-read thermometer, baked loaves until the loaves read at least 200F when inserted into the centre of the loaf.
• Remove from oven and immediately remove loaves to a cooling rack to cool completely before slicing.

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.

GOOEY OLD-FASHIONED STEAMED MOLASSES BREAD

Steps:

• Layer two 24-in. pieces of foil. Starting with a long side, roll up foil to make a 1-in.-wide strip; shape into a coil. Place on bottom of a 5-qt. slow cooker to make a rack., Combine bran, flours, cranberries, baking powder, baking soda, salt and cinnamon. In another bowl, beat egg, buttermilk, molasses and honey. Stir into flour mixture just until blended (do not overbeat). Pour into a greased and floured 2-qt. baking dish. Tightly cover with lightly greased foil. Place in prepared slow cooker. Cook, covered, on high about 3 hours, until a thermometer reads 190-200°., Remove dish to a wire rack; cool 10 minutes before inverting loaf onto the rack. Serve warm or cold.

MOLASSES OAT BREAD

Steps:

• In a large bowl, pour boiling water over cereal. Add the molasses, sugar, oil and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. Stir in yeast. Add 8 cups flour. Beat until smooth. Add 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 top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down and divide into thirds; shape into loaves. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool.

YANKEE OATMEAL-MOLASSES BREAD

Steps:

• Place 1/2 cup oats in large bowl of electric mixer fitted with dough hook; pour 3/4 cup boiling water over. Let stand 30 minutes (water will be absorbed and oatmeal will be very soft).
• Pour 1 cup warm water into 2-cup glass measuring cup. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes. Mix molasses, 2 tablespoons butter and salt into oat mixture in bowl. Mix in yeast mixture. Add enough flour, 1 cup at a time, to form medium-soft dough, mixing at medium speed until well blended, about 3 minutes. Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if dough is too sticky, about 5 minutes. Form dough into ball. Butter large bowl; add dough, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
• Position rack in center of oven and preheat to 400°F. Butter 9x5-inch loaf pan. Punch down dough; turn out into floured surface and knead 3 minutes. Form into 8-inch-long loaf. Transfer to prepared pan. Cover with plastic, then towel; let rise in warm draft-free area until dough has risen about 1/2 inch above rim of pan, about 45 minutes.
• Bake bread 10 minutes; reduce temperature to 350°F. Bake 25 minutes longer. Brush top of bread with glaze; sprinkle 1 tablespoon oats over. Bake until bread is golden and sounds hollow when tapped on bottom, about 10 minutes longer. Transfer to rack; cool in pan 10 minutes. Turn out brad onto rack; cool completely. (Can be made 2 weeks ahead. Wrap tightly in foil and freeze. If desired, reheat wrapped bread in 350°F oven about 15 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

Steps:

• Preheat oven to 350°F
• Bring the water and salt to boil in a heavy saucepan.
• Reduce heat to medium-low.
• Add oats and cook 5 minutes, stirring frequently.
• Transfer oatmeal to 6-cup casserole dish.
• Add all remaining ingredients except milk and stir until well combined.
• Bake until set, about 1 hour.
• Divide the porridge into bowls.
• Serve with milk.

GRANDMA'S OLD FASHIONED OATMEAL BREAD

Steps:

• 1. In large bowl, pour boiling water over oatmeal and shortening. Let stand until lukewarm.
• 2. Dissolve yeast in lukewarm water and molasses in small bowl.
• 3. Sift flour and salt together.
• 4. Add dissolved yeast to rolled oats mixture, then add flour. Mix well. Knead thoroughly. Brush top with melted butter or oil (I use olive oil). Place in large greased bowl. Let rise until double in bulk, about 2 hours.
• 5. Shape into 2 loaves. Place in buttered bread pans. Spread evenly. Let rise again until nearly doubled in bulk, about 1-1/2 hours.
• 6. Bake in preheated 450 degree F oven for 10 minutes. Reduce heat to 325 degrees F and bake about 1 more hour.

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.