Old-Fashioned Porridge and Molasses Bread

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.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 118 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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