Pompanoosuc Porridge Bread
I have not baked much bread lately and I’ve missed it. Not just the eating of it, but also the actually making of it. There is something relaxing, something grounding, something so intrinsic about the making of bread. I think this comes from handling all the individual ingredients and then helping them all come together as one thing during the kneading process. I guess this sounds a little weird. However, if you have ever made bread from scratch, I know you know what I mean.
This is a basic bread to which King Arthur Flour Pompanoosuc Porridge is added.
INGREDIENTS
- King Arthur White Whole Wheat Flour
- King Arthur Unbleached Bread Flour
- salt
- sugar
- instant yeast
- Pompanoosuc porridge*
- lukewarm water
- unsalted butter, softened
Pompanoosuc porridge is a hot cereal that consists of a blend of steel-cut (Irish) oats, white whole wheat bulgur, and flax. I suspect that this bread recipe came about because someone had porridge left over after breakfast and decided to try in some bread. I, on the other hand, purchased the porridge specifically to make the bread. I have not tried it as a hot cereal yet, but I have plenty left to do so and winter has arrived here in Texas so it may now be time to have hot cereal for breakfast rather than yogurt! The bread recipe uses one cup of cooked porridge. It takes only 1/2 cup of uncooked porridge to make what is needed for the bread.
Once you have made the porridge, the bread is easy to make. All of the ingredients are combined. The bread is then kneaded for 3-4 minutes, let rest for 5-10 minutes, and kneaded for another 3-4 minutes. It’s first rise takes During the first rise, the bread should double in bulk. This usually tales 1 1/2-2 hours. My bread rose quickly; it had doubled in about an hour and fifteen minutes.
The bread is then shaped and rises again for about an hour. This loaf can be baked on a parchment-lined baking sheet or in a bread baking bowl. I actually baked mine in an oven-safe pot. The bread is done when it is golden brown and the interior temperature is 190 degrees. I may have slightly overbooked mine. It took an extra ten minutes, beyond the indicated 45 minutes, for the exterior of the loaf to brown. Confession time: I couldn’t find my thermometer and was too lazy to look for it, so I’m not sure what my center temperature was. 🙁
This bread has a neutral flavor so it works well for sandwiches or toast with butter and jam. Or better yet, with apple or pumpkin butter. It is the time of year for both of those! This first time, I resisted the urge to add a brown sugar and cinnamon swirl to my loaf of bread, but I may be trying that very soon. What is hot cereal without a little brown sugar and cinnamon?
If you don’t want to order the Pompanoosuc Porridge just for the baking of this bread, you can substitute your favorite cooked porridge or oatmeal. I’ll let you know soon whether or not the Pompanoosuc Porridge is a reasonable alternative to my favorite steel-cut oatmeal!
If you are looking for a basic loaf of bread than is flexible, this one is definitely a good option. And you get a bit of a health boost from the flax.
Happy baking!
from Tracey G.
Big Batch Quick Dinner Rolls from King Arthur Flour
This is not a new recipe for me – I’ve made them quite a few times and each time I do, I’m reminded of how crazy-easy these things are! And fast!
I’m pretty sure these were found on one of those days I decided last-minute that I needed (read: wanted) a roll to go with dinner! The ingredients were simple and things I always have on hand and they were fast – which worked perfectly in a time crunch.
This recipe makes 24 rolls. They give you your choice on pans to use too – so no matter what equipment you have you can make these work. I choose to use 2 9×13″ pans.
And now is a good time to say they freeze beautifully too. I wrap them in plastic wrap in quantities of six (1/2 the pan, and I leave them “attached” together) and them put them in zip-top bags. To reheat I thaw slightly in the microwave if they’re a last minute addition to dinner, then wrap in foil and finish heating in the oven or toaster oven. I’ve even been known to just microwave them at a low-to-med power and serve from there!
The ingredients are:
- Water
- Milk
- Butter
- Sugar
- Salt
- Yeast, instant yeast preferred
- King Arthur Flour Unbleached All-Purpose Flour
Since this is a “quick rise” recipe, a lot of yeast is used, about 2 1/2 tablespoons, but it really does the job! You start by mixing it, the yeast, with the water, milk, sugar & salt in your large bowl or bowl of your mixer. I do use my stand mixer for this. You mix until well blended then let stand about 6-8 minutes or until you see foam.
At this point you add about 5 cups of flour, mix until it’s rough & shaggy, then slowly add rest of flour, 1/2 cup at a time until a smooth ball begins to form. You’re directed to knead 10 minutes by hand, or 4-5 minutes in your mixer.
Turn out into a bowl sprayed with cooking spray, spray the top of the dough, cover with plastic wrap and let rise for about 20 minutes or until full and puffy.
Here’s where the easy keeps rolling… Once it’s risen, gently deflate it and pat into a 8×12″ rectangle. Cut the dough lengthwise into 4 long strips, then divide each strip into 6 pieces. Have your pans ready, sprayed with cooking spray or parchment lined, and form each piece into a ball and place in prepared pans, 12 per if using 9×13″. This process goes really fast!
Spritz some plastic wrap with cooking spray, and let rise about 20-25 minutes or until well rounded. While rising, preheat oven to 350F. Once rolls are ready, and oven heated, bake until golden brown. Serve or store at room temp up to 3 days!
They also give you directions to freeze the unbaked rolls too!
I can’t recommend this recipe enough. You can seriously make a large batch of dinner rolls in such a short amount of time – great for freezing for future use or for a gathering! I still am amazed at just how easy these are to do!! And best part is they’re yummy plain or with butter!