PORTUGUESE HONEY BREAD
Categories Bread Food Processor Citrus Fruit Nut Brunch Dessert Bake Cranberry Walnut Spice Port Honey Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 small loaves
Number Of Ingredients 19
Steps:
- Put oven rack in middle position and preheat oven to 325°F. Butter loaf pans.
- Bring cranberries, candied fruit, and Port to a simmer in a small saucepan. Remove from heat and set aside, covered.
- Pulse walnuts in a food processor until just coarsely chopped. Add flour, salt, baking soda, and spices and pulse to combine.
- Beat together butter (2 1/2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 4 minutes in a stand mixer or 6 with a handheld. Add eggs 1 at a time, beating well after each addition.
- Stir together yeast and warm water in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
- Add one third of flour mixture to butter mixture and mix at low speed until combined, then add molasses and mix until incorporated. Add half of remaining flour mixture and mix until combined, then add honey and mix until incorporated. Add yeast mixture and remaining flour mixture and mix until combined, then stir in candied-fruit mixture.
- Divide batter among pans, smoothing tops. (Do not let batter rise.) Bake until a wooden pick or skewer inserted in centers of loaves comes out clean, 50 to 60 minutes. Cool in pans on a rack 10 minutes, then remove loaves from pans and cool completely on rack.
PAO DE MEL (PORTUGUESE HONEY BREAD)
This sweet bread is so yummy. Note: you can cut the cooking time if you use two small loaf pans instead of one large one. If you use the smaller pans, bake for 40 minutes or until toothpick comes out clean.
Provided by c0dphish
Categories Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Spray one large loaf pan with the cooking spray and set aside.
- In a large bowl, combine flour, sugar, cocoa, cloves and baking powder.
- Add eggs, honey, milk and butter; combine well.
- Pour mixture into prepared pan.
- Bake for 1 hour or until a toothpick inserted in the center comes out clean.
- Let cool, then drizzle melted chocolate over the top.
Nutrition Facts : Calories 4333.6, Fat 110.9, SaturatedFat 63.8, Cholesterol 487.7, Sodium 1131.4, Carbohydrate 832.2, Fiber 40.5, Sugar 481.6, Protein 82.1
PAO: PORTUGUESE FARM BREAD
Provided by Food Network
Time 2h40m
Yield 1 (8-inch) round loaf
Number Of Ingredients 5
Steps:
- Combine the yeast, semolina flour, and water by pulsing 10 seconds in a large heavy-duty food processor (about 11 cup capacity) fitted with the metal chopping blade. Scrape down the side of the work bowl, recover, and let stand until foamy, about 15 minutes.
- With the machine running, add 1 1/2 cups of the all-purpose flour down the feed tube. It's easier if the flour is poured from a spouted measuring cup into a wide-mouth canning funnel inserted in the feed tube, or a stiff piece of paper rolled into a cone (the opening at the bottom should be at least 1-inch across).
- Using a plastic spatula scrape the work bowl and, if necessary, redistribute the dough so that it evenly surrounds the blade. Be careful of the blade. Add the salt and remaining flour, distribute evenly over the dough, and pulse for 10 seconds. Again scrape the work bowl and redistribute the dough.
- Pulse the dough for 20 seconds nonstop, shut the machine off, and let the dough rest covered in the work bowl for 5 minutes. Now pulse for another 20 seconds.
- Leaving the blade in place, carefully redistribute the dough until it's of uniform thickness. Recover the work bowl, keeping the pusher from the feed tube in. Note the level of the dough, estimate what it should be when doubled in bulk, and mark that level on the side of the work bowl.
- Let the dough rise in the sealed work bowl until doubled in bulk, about 1 hour. Meanwhile, lightly coat an 8-inch springform pan or 8-inch pie pan lightly with nonstick cooking spray and set aside.
- When the dough has fully doubled, pulse quickly 4 to 5 times to punch down, then pulse for 20 seconds nonstop. Let the dough rest in the sealed work bowl for 5 minutes, then pulse for another 20 seconds. The dough will roll into a ball and leave the sides of the work bowl reasonably clean.
- Turn the dough onto a lightly floured surface, shape into a ball, then roll in the flour to dust lightly. Place the loaf in the prepared pan, cover with a clean, dry dish towel, and set in a warm, dry spot until nearly doubled in bulk, this will take about 30 minutes.
- When the dough has risen for 10 minutes, position 1 rack in the middle of the oven and slide a second rack in the slot just below. Place a large shallow baking pan on the lower rack?I use a 15 1/2 by 10 1/2 by 1-inch jelly roll pan?and half-fill with water. Preheat oven to 500 degrees F.
- Center the risen loaf on the middle rack and bake uncovered for 15 minutes. Reduce the oven temperature to 400 degrees F. and continue to bake until richly browned and hollow sounding when thumped, about 20 to 25 minutes longer.
- Remove the bread from the pan as soon as it comes from the oven, set right-side up on a wire rack, and cool to room temperature before cutting.
PORTUGUESE SWEET BREAD - PAO DOCE
I found this recipe when I was looking for recipes to be posted for ZWT5. It is from the New Betty Crocker International Cookbook. So soft and light!
Provided by Leahs Kitchen
Categories Yeast Breads
Time 4h35m
Yield 2 loaves, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve yeast in warm water in a large bowl.
- Stir in milk, 3/4 cup sugar, 3 eggs, salt, margarine or butter, and 3 cups of flour.
- Beat until smooth.
- Stir in enough of the remaining flour to make the dough easy to handle.
- Knead dough on a lightly floured surface until smooth and elastic - about 5 minutes.
- Place in a greased bowl and let rise in a warm place until it is double in size - about 1 to 1 1/2 hours.
- Punch down dough and divide in half.
- Shape each half into a round slightly flat loaf.
- Place each loaf into a well greased round 9" x 1 1/2" pan.
- Cover and let rise until double (a/b an hour).
- Heat oven to 350°F.
- Beat 1 egg and brush over tops of loaves.
- Sprinkle with 1 teaspoon of sugar.
- Bake until loaves are golden brown, about 35-45 minutes.
Nutrition Facts : Calories 420.6, Fat 12.8, SaturatedFat 7.1, Cholesterol 102.2, Sodium 356.8, Carbohydrate 65.4, Fiber 2.3, Sugar 15.6, Protein 10.8
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