Porridge Bread From Ka Recipes

Steps:

• 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.

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.

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.

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.