I was just thinking about porridge this morning.
It was gray, damp and cold when I was out walking the dogs and a hot breakfast sounded good.
Well, being American I was actually thinking about oatmeal. Porridge is too entwined with bad nursery tales to have much appeal to me and I always imagine it to be a bit thin and terribly bland.
However, this Porridge Bread has a lot of appeal.
The Babes have been eating it in Reuben sandwiches, with smoked salmon, toasted, with eggs….
I got very hungry reading the posts.
Kelly, of A Messy Kitchen, our host kitchen for the month, tells us this is a very old recipe. In her description it says that the starter sits for 7 hours, then the bread rises for 7 hours, then it bakes for 7 hours, then it lasts for…. Oh, go on over and read it yourself. It really is rather interesting.
As to the Babes – go see what they did, then go to A Messy Kitchen for more info,the recipe and the details for being a Bread Baking Buddy this month.
And that’s it for the Babes in November….
And the Babes are:
The Bread Baking Babes
A Messy Kitchen – Kelly
Bake My Day – Karen
blog from OUR kitchen – Elizabeth
Bread Experience – Cathy
Feeding My Enthusiasms – Elle
All Roads Lead to the Kitchen – Heather
Judy’s Gross Eats – Judy
Life’s a Feast – Jamie
Ilva Beretta Photography Blog – Ilva
Karen’s Kitchen Stories – Karen
My Diverse Kitchen — Aparna
My Kitchen In Half Cups – Tanna
Notitie Van Lien – Lien
And me…. Thyme for Cooking – Katie
From the BBBBB (Bitchin’ Bread Baking Babe Bibliothécaire).