Have you had your oatmeal this week? If not, you may be interested in today’s recipe—for Porridge Brown Bread, a wonderful bread recipe that is made with quick cooking (not instant) oatmeal.
Growing up we enjoyed mom’s brown bread on Saturday nights with homemade baked beans that had simmered in the oven for most of day. I loved brown bread slathered in margarine and drizzled with molasses.
Molasses was always on our table when I was growing up and we enjoyed it with many of our meals, especially meals such as our Saturday baked beans night. In fact, Saturday bean night was a ritual in our home—one of those constants that helped hold a young family together. No matter if we were outside playing or attending a 4-H meeting at a neighbour’s house or helping out at a church activity we knew that when we came home we would be greeted with the aroma of homemade bread and beans with molasses for our Saturday night supper.
Another Saturday night ritual after our beans and brown bread supper was our weekly baths. This was the fifties and sixties; we didn’t have a shower in our farmhouse so we bathed in a claw-footed bathtub, usually just once a week, on Saturday night, to ensure we were clean and ready for Sunday-school and church the next morning.
Other days we ‘sponge-bathed’ in the bathroom and washed our hair in the porcelain kitchen sink. I remember rinsing my hair by filling a pitcher with water and pouring it over my head, repeating the process with gradually-cooler water until it ran cold enough to make me shiver. That’s when I knew my long hair was squeaky-clean and ready to be wrapped in a towel. The boys in my family got off easy—they had short hair which only needed washing once a week, so didn’t really experience the kitchen sink ordeal; that was saved for my sister and me, and for mom. But I digress…
Do you like baked beans with molasses? Do you like brown bread? Then try this recipe when you have an opportunity; you may just start a new ritual in your family. Hope you enjoy it.
Porridge Brown Bread
1 pkg. yeast
2 Tbsp. white sugar
1 cup rolled oats
5 ½ to 6 cups flour
1 Tbsp. salt
½ cup molasses
2 Tbsp. shortening
1 cup warm water
Dissolve salt, sugar & molasses in cup of water. Scald rolled oats in 1 cup boiling water and add to mixture. Cool slightly. Mix with half of flour. Dissolve yeast in small amount of lukewarm water and add. Add rest of flour & shortening. Let rise 1 ½ hours in covered bowl. Punch down. Shape into loaves & put in greased bread pans. Let rise until double in bulk, and bake in 325° – 350° F oven for approximately 45-55 minutes. Remove from pans and let cool.
Note: Brush top of baked bread with melted butter or shortening if desired.