I don’t know about anyone else, but I seem to always end up with leftover cooked porirdge – not much mind you, just enough to think it shouldn’t be wasted. (I hate wasting perfectly good food). I’ve found a really good way to use it up is in bread dough. You can make a large loaf, or rolls or scrolls – whatever takes your fancy. Our children loved ham and cheese scrolls or vegemite and cheese made for a fraction of the cost o, and twice as delicious as, any commercial equivalents. The dough also makes an excellent pizza base.
If you have leftover porridge in the slow cooker, which is where mine comes from, just add some warm water to it (about a cup) and leave for a few minutes – it will lift off the porridge, even the edges, which can go into the bread as well. This resulting oat water of course forms part of the water amount in the recipe.
Anyway, here is the bread recipe – it is virtually a no knead bread by the way, even better.
4 cups plain flour
4 teaspoons dried yeast
3 teaspoons sugar
2 teaspons salt
2 tablespoons olive (or any other) oil
Up to half a cup of leftover cooked porridge
1½ cups warm water, approximately
In a large bowl, mix together the flour, yeast, salt and sugar and stir to combine. Make a well in the centre and pour in the oil, together with the porridge and water. Mix well, then sprinkle the top of the dough with a little flour and cover the bowl with a tea towel. Leave to rise for about one hour, then turn the dough over with a spoon, cover with the tea towel once more and alow to rise again.
Turn the dough out onto a lightly floured surface, sprinkle with a little four and knead into shape – this only means for a minute or two.
I use a large loaf tin 28cm x 120cm and 10cm deep, greased well (I use cooking spray). I find it is good to cut the dough into 2 equal pices and place them in the tin. Allow to rise to the top of the tin and then bake for 15 minutes at 200 degrees celsius, then reduce heat to 170 and bake for 20 minutes more. The loaf is cooked when it sounds hollow when tapped with the fingertips. Turn out onto a wire rack to cool.
To make 2 lareg pizzas I use a 2 cups of flour batch. A 4 cup batch makes about 2 dozen rolls. To make the rolls, cut dough into 60g or 90g pieces and roll each into a ball. Place side by side on a greased baking tray, allow to rise for 15 minutes, then bake at 200 degrees celsius for 15 minutes. For a great colour, brush with beaten egg before baking. They can be sprinkled with sesame or poppy seeds if liked.
To make scrolls, press the dough out to a rectangle about 1cm thick and sprinkle with ham and cheese and roll up Swiss roll style and cut off 3cm pieces. Place cut side up on trays, side by side. Allow to rise for 15 minutes, sprinkle with a little extra cheese and bake for 15 minutes at 200 degrees celsius. You can add some chopped semi-dried tomatoes as well – chopped fresh herbs also, maybe some chopped salami.
To make vegemite and cheese scrolls, just spread the rectangle (as above) with vegemite and sprinkle with cheese. Follow the same procedure as for ham and cheeese scrolls.