This recipe is for Sandy, whose Maritime grandmother made porridge bread, as
mine did, with the following recipe. Long before bread machines, Grammie
baked hers in coffee cans, for nice round slices.
Grammie's Wonderful Brown Bread
1 tablespoon yeast
1 teaspoon sugar
1/4 cup warm water
3/4 cups corn meal
handful oatmeal
1 tablespoon salt
2 tablespoons shortening
2 cups boiling water
2/3 cups molasses
2/3 cups cold water
6 cups flour (more or less, as needed)
In a small bowl, dissolve the yeast with the sugar in the warm water to
proof. In a large bowl, combine the cornmeal, oatmeal and salt with the
shortening and boiling water. Add the molasses and cold water to the
cornmeal mixture, and then add the yeast mixture. Add about six cups of
flour (as needed) to make a soft dough. Knead one hundred times. Allow to
rest for five minutes, covered, and knead again, fifty more times.
Allow dough to rise, covered in a greased bowl, until doubled in bulk. Punch
down. Half fill greased bread pans or coffee cans, and allow to double
again. Bake for forty-five minutes at 350 degrees. Enjoy!
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