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: 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 CORN BREAD
Steps:
- Mix 1 cup cornmeal, pepper and salt in large bowl of electric mixer fitted with dough hook. Add 1 cup boiling water and mix until smooth. Let cool to 120°F., about 20 minutes. Mix in yeast and sugar, then 1/4 cup hot water and 1 tablespoon oil. Mix in remaining 1/2 cup cornmeal. Add 1 cup flour and mix until smooth and elastic, about 5 minutes.
- Cover bowl with damp towel and let dough rise in warm draft-free area until puffy, about 45 minutes.
- Grease 9-inch metal pie pan with oil. Knead enough bread flour into dough to make it nonsticky. Knead on floured surface until smooth and elastic, about 5 minutes. Knead into a ball. Place in pan. Flatten to fill bottom of pan. Cover with towel; let rise in warm draft-free area until doubled, about 50 minutes.
- Preheat oven to 350°F. Score top of bread in ticktacktoe pattern. Bake until bread is light brown on top and sounds hollow when tapped on bottom, about 45 minutes. Remove from pan; cool on rack. Serve warm or at room temperature. (Can be made 1 day ahead. Cool. Wrap tightly. Before serving, wrap in foil and warm in 350°F. oven 15 minutes.)
PORTUGUESE FARM BREAD
Provided by Jean Anderson
Categories Bread Bread Machine Bake
Yield Makes one 8-inch round loaf
Number Of Ingredients 5
Steps:
- 1. Combine the yeast, semolina flour, and water by churning 10 seconds in a large heavy-duty food processor fitted with the metal chopping blade. Scrape down the sides of the work bowl, re-cover, and let stand until foamy, about 15 minutes.
- 2. With the machine running, add half the all-purpose flour down the feed tube. It's easier if you pour the flour from a spouted measuring cup into a wide-mouth canning funnel inserted in the feed tube or failing that, a stiff piece of paper rolled into a cone (the opening at the bottom should be at least 1 inch across).
- 3. Using a plastic spatula, scrape the work bowl, and if necessary, redistribute the dough so that it evenly surrounds the blade - take care! Add the salt and remaining flour, distributing evenly over the dough, and churn for 10 seconds. Again scrape the work bowl and redistribute the dough.
- 4. Churn the dough for 20 seconds nonstop, shut the machine off, and let the dough rest in the sealed work bowl for 5 minutes. Now churn for another 20 seconds.
- 5. Leaving the blade in place, carefully redistribute the dough until it's of uniform thinness. Re-cover the work bowl, keeping the pusher in. Note the level of the dough in bulk, estimate what it should be when doubled in bulk, and mark that level on the side of the work bowl.
- 6. 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 with nonstick cooking spray and set aside.
- 7. When the dough has fully doubled, pulse quickly 4 to 5 times to punch down, then churn for 20 seconds nonstop. Let the dough rest in the sealed work bowl for 5 minutes, then churn for another 20 seconds. The dough will roll into a ball and leave the sides of the work bowl reasonably clean.
- 8. 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.
- 9. When the dough has risen for 10 minutes, position one 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 X 10 1/2 X 1-inch jelly roll pan - and half-fill with water. Preheat the over to 500°F.
- 10. Center the risen loaf on the middle rack and bake for 15 minutes. Reduce the oven temperature to 400°F and continue baking until richly browned and hollow sounding when thumped, 20 to 25 minutes longer.
- 11. 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.
More about "portuguese farm bread recipe epicuriouscom"
PORTUGUESE HONEY BREAD
Oct 31, 2015 - My grandmother's recipe for Portuguese Sweet Bread. You'll never look at bread the same way again. This bread recipe is a winner! Oct 31, 2015 - My grandmother's recipe for Portuguese Sweet Bread. You'll never look at bread the same way again. This bread recipe is a winner! Pinterest . Today. Explore. When autocomplete results are available use up and down …
From pinterest.ca
From pinterest.ca
AUTHENTIC PORTUGUESE RECIPES PORTUGUESE COOKING - COOKEATSHARE
Cooks.com - Recipes - Portuguese Food. PORTUGUESE SWEET BREAD. This recipe is often prepared around the ... COOKS.COM : COOKING, RECIPES AND MORE 0.50eg. COPYRIGHT © 2010 The FOURnet Information ... Portuguese Farm Bread Recipe at Epicurious.com. Find delicious recipes, like portuguese farm bread, and other Spanish/Portuguese recipes at ...
From cookeatshare.com
From cookeatshare.com
PORTUGUESE FARM BREAD – FEATURED | BREAD MAKER MACHINES
2018-04-12 Home » Portuguese Farm Bread Recipe » Portuguese Farm bread – featured. 0. Portuguese Farm bread – featured. Admin April 12, 2018. 7 Helpful Products for Your Kitchen - Limited Offers! Fridge Menu/Dinner Planner (Dry-Erase Whiteboard) A complete set of 10″ x 16″ magnetic dry-erase menu/dinner planner for your refrigerator, one smaller whiteboard for …
From breadmakermachines.com
From breadmakermachines.com
BEST PORTUGUESE BREAD RECIPES : TOP PICKED FROM OUR EXPERTS
Explore Best Portuguese Bread Recipes with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Best Portuguese Bread Recipes : Top Picked from our Experts
From recipeschoice.com
From recipeschoice.com
PAO: PORTUGUESE FARM BREAD – RECIPES NETWORK
2015-04-08 Ingredients. 1 tablespoon active dry yeast; 3/4 cup unsifted semolina (durum) flour; 1 cup very warm water (110 to 115 degrees F) 3 cups sifted unbleached all-purpose flour
From recipenet.org
From recipenet.org
SPANISH PORTUGUESE RECIPES, CUISINE IDEAS & MENUS - PAGE 7
2006-05-16 She's an outstanding Portuguese cook and this recipe of hers is to my mind one of the best of all ways to prepare _bacalhau._ Jean Anderson 05.16.06 Portuguese Farm Bread
From epicurious.com
From epicurious.com
PORTUGUESE FARM BREAD....... WELL HERE IT IS, ALL FINISHED, AND …
666k members in the Baking community. For all your baking needs! Recipes, ideas and all things baking related. Cakes, cookies, pies, tarts, muffins …
From reddit.com
From reddit.com
PORTUGUESE BREAD RECIPE SEARCH | THE FRESH LOAF
Apr 8 2009 - 7:57pm. Portuguese Water Bread or Farm Bread. I believe what you're looking for is called Portuguese Water Bread around the San Francisco Bay Area. Sweet bread is what most people associate with Portuguese bread. The following is a recipe that matches what you have described.
From thefreshloaf.com
From thefreshloaf.com
BREAD RECIPES & MENU IDEAS - PAGE 35 | EPICURIOUS.COM
Find quick & easy bread recipes & menu ideas, search thousands of recipes & discover cooking tips from the ultimate food resource for home cooks, Epicurious. Cancel Print …
From epicurious.com
From epicurious.com
PORTUGUESE FARM BREAD RECIPE | BREAD MACHINE RECIPES
2018-04-12 1. Add the ingredients to the bread pan for the bread machine in the order indicated in the ingredients section of the recipe. Select the basic white bread setting for a 2-pound loaf and medium crust. 2. When done, remove the loaf from the bread pan and let rest for 10 minutes. Slice and serve.
From breadmakermachines.com
From breadmakermachines.com
PORTUGUESE FARM BREAD - PLAIN.RECIPES
Directions. 1. Combine the yeast, semolina flour, and water by churning 10 seconds in a large heavy-duty food processor fitted with the metal chopping blade.
From plain.recipes
From plain.recipes
EASY PORTUGUESE BREAD RECIPE
easy portuguese bread recipewhat are the steps for acrylic painting? easy portuguese bread recipe. what language did mexico speak before spanish; reject sentence for class 1; monkshood and wolfsbane are also known as; word before bunny or devil crossword clue; how many electoral votes does ca have; leagues bluesombrero basketball ; maggie sottero adeline; cross island …
From gusl.ca
From gusl.ca
PORTUGUESE HOMEMADE BREAD RECIPE - FOOD NEWS
Add ingredients in order suggested by your manufacturer. 2. Select “sweet bread” setting or the “fruit and nut setting.”. Portuguese Sweet Bread Recipe. Directions: Preheat oven to 350°F. In a large bowl, dissolve yeast in ¼ cup of the water. Sprinkle …
From foodnewsnews.com
From foodnewsnews.com
PORTUGUESE FARM BREAD (PAO) RECIPE - FOOD NEWS
1 teaspoon salt 1 and 1/4 cup warm water 1/4 teaspoon sugar Preparation: Place four in a bowl and make a well. Add yeast to warm water and sugar and let sit for 10 minutes to activate yeast. Add yeast to flour, mix slightly. Add salt, 4 more tablespoons water, and mix until a round ball of dough forms. Knead on floured surface for a few minutes.
From foodnewsnews.com
From foodnewsnews.com
You'll also love