Old-Fashioned Porridge and Molasses Bread

Name: Old-Fashioned Porridge and Molasses Bread
Prep time: 30 min
Cook time: 30 min
Yield: 48
Ingredients: 3 cups boiling water; 2 cups rolled oats; 1/4 cup shortening; 2 teaspoons white sugar; 1 cup warm water (100 degrees F (38 degrees C)); 2 (.25 ounce) packages active dry yeast; 2/3 cup molasses; 4 teaspoons salt; 8 1/2 cups all-purpose flour, or as needed

⏱️ Ready in 1h 🥄 Prep 30 min 🔥 Cook 30 min 👥 48 servings 👁️ 17 views

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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🔗 Recipe adapted from AllRecipes

#Bread #Under 1 Hour

📊 At a Glance

Prep 30 min

Cook 30 min

Serves 48

Difficulty Medium

🛒 Ingredients

3 cups boiling water

2 cups rolled oats

1/4 cup shortening

2 teaspoons white sugar

1 cup warm water (100 degrees F (38 degrees C))

2 (.25 ounce) packages active dry yeast

2/3 cup molasses

4 teaspoons salt

8 1/2 cups all-purpose flour, or as needed

Nutrition Facts

Servings per recipe 48

Serving size 1 serving

Amount per serving

Calories 118

% Daily Value*

Total Fat 1.5g 2%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 197mg 9%

Total Carbohydrate 22.9g 8%

Dietary Fiber 1g 4%

Total Sugars 2.8g

Protein 2.8g 6%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.