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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Porridge: 1 cup warm water 1 1/2 tsp granulated sugar 4 tsp dry yeast 1/2 cup brown sugar 1/2 cup molasses 3/4 cup vegetable oil 1 tsp salt 7 cups all purpose flour In small saucepan, bring 3 cups water and 1 tsp salt to a boil, add 1 1/3 cups rolled oats (not instant) and return to boil. Simmer 5 minutes, stirring frequently. Remove from heat and let cool. Instructions: In small mixing bowl, dissolve sugar in warm water, add yeast and let rise until foamy. In large mixing bowl, blend together porridge, brown sugar, oil and molasses, add yeast mixture, stirring to combine. Add flour 1 cup at a time. stirring to blend well. Continue to add flour until dough starts to come clean from side of the bowl but is not dry. Turn onto a floured surface and knead until dough is smooth and somewhat elastic. Cover and let rise in a warm place until double in size (60 to 90 minutes). Punch dough down and divide into 4 equal pieces. Shape into loaves and place in greased bread pans. Cover and set aside until double in size, approximately 1 hour. Bake in a preheated 325 degree oven for 30 to 40 minutes or until loaves and golden brown. Get out the butter!! *Porridge bread is a specialty at The Verandahs and is always available in addition to our hearty gourmet breakfast. |
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