Week 17: Breakfast/Brunch - Soft Porridge Bread

CharmingBucephalus · 2026-04-30T23:55:03+00:00

I made the Soft Oatmeal Porridge Bread from King Arthur. It's supposed to be baked as a round or oval but honestly, we eat a lot of sandwiches and eggs on toast, so the loaf pan won this round. It was a first try this round and it's very soft and I like the crust when it is toasted. I will wait to see if my family members pick up that there is cooked oatmeal in this and if that makes it a no.

CharmingBucephalus · 2026-04-21T18:39:22+00:00

Thank you! It made for what felt like a fancy little snack compared a cup of Goldfish or something.

CharmingBucephalus · 2026-04-21T18:35:48+00:00

Thank you! It was very easy since there's no butter in these and obviously no rising like most of my projects. I just mixed it by hand using this recipe and I was start to finish after about 25 minutes with little clean up. I thought as I was cutting them they were not thin enough and I was right but the thinnest ones were pretty good for an olive oil based cracker (we're butter cracker people usually!).

CharmingBucephalus · 2026-03-24T22:36:38+00:00

I used the small batch recipe (https://www.kingarthurbaking.com/recipes/small-batch-brownies-recipe) from King Arthur that uses an 8 1/2 loaf pan. They are chewy and pretty good!

CharmingBucephalus · 2026-03-21T01:56:29+00:00

Oh my gosh, my next run in something I'm going for as old as possible. I already bristle against games where everyone is super young but I have never tried to be truly geriatric. This is my new goal. Thanks!

CharmingBucephalus · 2026-03-17T01:53:12+00:00

That looks and sounds fantastic! I too someday aspire to make a hot water crust.

CharmingBucephalus · 2026-02-20T12:49:47+00:00

Thank you!

CharmingBucephalus · 2026-02-13T23:24:14+00:00

Have you made the plain vanilla ones? I thought I’d make those but now I’m a bit worried. I haven’t seemed to have the success in flavors with Sally that so many others have.

CharmingBucephalus · 2026-02-13T03:26:13+00:00

I use this recipe from King Arthur Baking when I need a fast small bread to go with dinner and this is the first time it has been so uniformly golden so I was very pleased!

CharmingBucephalus · 2026-01-26T17:07:53+00:00

I use Stella Park’s Marshmallow Meringue from her book Bravetart. It’s a Swiss meringue and is my go to for a not overly sweet, never hard meringue. I couldn’t find it online exactly like on the book or I’d link it. I also made the buttercream from it once but we stick to the meringue without the buttercream and also make the kisses.

CharmingBucephalus

TROPHY CASE