Name: National Loaf Recipe
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 3 h 15 min
Yield: 10 servings
Cuisine: British
Ingredients: Rolled oats; Cornmeal; Whole wheat flour; Shortening; Molasses; Salt; Boiling water; Instant yeast; All-purpose flour or more

Table of Contents

Food has a lot of different meanings to different people. Some people love to eat while others prefer to avoid food. In my life, I’ve been a lifelong vegetarian, but I’ve found myself becoming a meat lover eventually. In fact, lately, I find myself craving a spoonful of steak or a tasty sausage roll at some point in my day. This has led me to create a national loaf, a brand of baked goods that I’ve created using some old favorite recipes from across the country.

The National loaf is one of the most versatile foods in the world. Whether you like to eat it plain or make it into pizza, the loaf has truly become a staple in our diets. This humble loaf can be used in any recipe, but what if there was a better way to make delicious sandwiches? That is the premise behind the loaf sandwich, and it’s one that we could all use to increase our sandwich game.

How to make a National Loaf

National Loaf was cheap to make and did not spoil quickly. Nowadays, people still enjoy this simple recipe because it’s delicious and inexpensive. With just four ingredients (flour, water, yeast, and salt) you can create your own national loaf.

Ingredients

Rolled oats, One cup
Cornmeal, One cup
Whole wheat flour, One cup
Shortening, One tablespoon
Molasses, 1/3 cup
Salt, One tablespoon
Boiling water, Three Cups
Instant yeast (1/4 ounce), One packet
All-purpose flour or more, Five to Six cups

Instructions

Step 1:

Mix all dry ingredients except the all-purpose flour in a mixing bowl.

Step 2:

To the flour, add bread shortening and molasses as wet ingredients. Combine the flour mix with boiling water to make a soft dough. Stir continuously to form a smooth dough. You will have loose dough. It may stick to the bowl. Try to bind the loose parts together. Dust the sticky dough with flour. Sprinkle instant yeast over the dough and knead again. Let it rise.

Step 3:

Take eight minutes to follow the rhythmic strategy of push-turn-fold. You can also use an electric mixer hook. You may need to add more flour if the dough sticks to your fingers or bowl. Cover the dough with cling wrap and grease the top lightly. Place it in a warm place.

Step 4:

Check to see if the dough has doubled in size (instant yeast works best in this case). Place it on a lightly floured surface. Cut the dough in half or thirds. Shape it into balls and let it rest for three to four minutes.

Step 5:

You will need two 9″ loaf pans or three 8″ loaf pans for baking. Use parchment paper to cover the pans. Wait until the dough has risen one inch above the pan’s edge before moving the loaf balls to the edge of the pan. This should take about 50 minutes.

Step 6:

At least 20 minutes before baking, preheat the oven to 350 °F.

Step 7:

Bake the bread for 45 minutes to an hour until it is nicely browned. Check with your fingers to see if it is done. When the loaf makes a hollow sound, it’s done. Near the end of the cooking time, move the loaf pans to upper and lower racks so that both loaves receive equal heat.

Step 8:

Cool the bread in the metal rack at room temperature after removing it from the pans.