Recipe: Porridge Bread from KA
Description: I LOVE KA's pompanoosuc porridge and always make sure I've have it on hand.  It's similar to steel or Irish Oats so think either one woul work in this recipe, though I love the pompanoosuc.  It's a heavy bread, with a lovely texture and intersting flavo and easy to prepare  I got this on the back of the Pompanoouc bag that I ordered from KA.  Prep time does not incude rising.
Ingredients: [{"text": "2 tablespoons sugar"}, {"text": "2 teaspoons instant yeast"}, {"text": "1 1/4 water, lukewarm"}, {"text": "1 cup oats, cooked, steel, Irish"}, {"text": "2 cups white whole wheat flour, unbleached"}, {"text": "2 cups bread flour"}, {"text": "2 teaspoons salt"}, {"text": "2 tablespoons butter, softened"}]
Instructions: Mix all ingredients together until yo've made a soft smooth dough.
Turn onto floured work surface and knead for 3-4 minutes.
Let rest for 5-10 minutes, then kead for 3-4 minutes.
Plae in oiled bowl, cover and let rise until doubled in bulk 1 1/2 to 2 hours.
Punch down, turn onto floure surface and knead riefly.
Shape into round or oval loaf and place on greased baking sheet.
over and let rise for 1 hour, or until slightly less than douled in bulk. (Dough will spring back when gently pressed).
Slash top and ake in preheated 350 F oven for 40-45 minutes, or until interior temperature is 190&deg;F.
Remove fro pan and cool on rack.
