Porridge Bread
Forget going bananas for banana bread - porridge bread has won our heart over! With just a handful of ingredients and a little baking magic, this recipe allows you to sit back, relax, and let your oven work its wonders.
Serves 8
Preparation time
45 min Ingredients
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200gcold leftover porridge
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500gstrong white bread flour, plus extra for dusting
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1/5 tspcaster sugar
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1 tspflaked sea salt
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7gdried yeast
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300mllukewarm water
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30goats, to sprinkle
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30g
Method
- Preheat the oven to 200°C/180°C fan/gas mark 6. Grease and flour a 900g loaf tin.
- In a large mixing bowl, combine the leftover porridge, 300ml lukewarm water, bread flour, sugar, salt, and dried yeast. Mix well to evenly distribute the ingredients. Cover with a damp tea towel and leave to prove for 1 hour.
- Transfer the dough to the greased loaf tin and smooth the top with a spatula or the back of a spoon and sprinkle with oats.
- Bake in the preheated oven for 45 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove the bread from the oven and allow it to cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely.
- Once the bread has cooled, slice and spread 30g of Benecol® buttery taste spread on two slices and enjoy!
Products used in this recipe
