PORTUGUESE HONEY, SPICE AND ALL THINGS NICE, FRUIT BREAD.
This recipe is for a Portuguese bread containing cranberries, candied fruit, nuts and port... has been adapted from Gourmet. Special equipment: 6 (6 by 3 1/4 by 2 inch) metal loaf pans of(2 to 2 1/4 cup capacity) Note: this bread keeps, wrapped tightly in plastic wrap and then foil, at room temperature 1 week. I haven't made this yet myself, but would appreciate feedback greatly if you make it before I do. ZWT REGION: Portugal.
Provided by kiwidutch
Categories Yeast Breads
Time 2h10m
Yield 6 small pans
Number Of Ingredients 17
Steps:
- Put oven rack in middle position and preheat oven to 325°F (160 C).
- Butter 6 (6 by 3 1/4 by 2 inch) metal loaf pans. (2 to 2 1/4 cup capacity)
- Put cranberries, candied fruit, and Port together in a small saucepan and heat until it simmers. Remove from heat, cover and set aside.
- Coarsely chop walnuts using a food processor then add the flour, salt, baking soda and spices and pulse just enough to combine.
- Cream together the butter and sugar until pale and fluffy, and then add the eggs 1 at a time, beating each in well.
- Stir together yeast and warm water in a small bowl and let stand until foamy, about 5 minutes. If your mixture doesn't foam, discard it and start over with new yeast.
- Starting with one and a half cups of flour mixture added to butter mixture and mixing with an electric beater at low speed . add each of the following and combine after each addition : molasses, then another one and a half cups of flour mixture, then the yeast mixture, the final one and a half cups of flour mixture. Then hand stir in the candied fruit mixture.
- Divide batter among pans, smooth the tops. You don't need to let the batter rise.
- Bake for about 50 to 60 minutes or until a wooden pick or skewer inserted in centers of loaves comes out clean.
- Cool in the loaf pans on a rack for about 10 minutes, then remove loaves from pans and cool completely on rack.
Nutrition Facts : Calories 1242, Fat 57.8, SaturatedFat 26.7, Cholesterol 207.4, Sodium 659.3, Carbohydrate 167.1, Fiber 5.3, Sugar 82.2, Protein 17.9
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
PORTUGUESE SWEET BREAD I
This recipe is for the bread machine. It is similar to homemade grandmother's sweet bread.
Provided by Jennifer Houde
Categories Bread Yeast Bread Recipes
Time 3h5m
Yield 12
Number Of Ingredients 7
Steps:
- Add ingredients in order suggested by your manufacturer.
- Select "sweet bread" setting.
Nutrition Facts : Calories 55.9 calories, Carbohydrate 6.9 g, Cholesterol 17.1 mg, Fat 2.6 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 180.6 mg, Sugar 6.6 g
NO-KNEAD BROA (PORTUGUESE CORN BREAD)
Broa is a very rustic recipe from Portugal and bears little resemblence to American southern corn bread. It's a very dense loaf that's perfect for sopping up hearty soups. Another great recipe from Artisan Bread in Five Minutes a Day cookbook.
Provided by Galley Wench
Categories Yeast Breads
Time 35m
Yield 4 1 lb. loaves
Number Of Ingredients 8
Steps:
- MIXING INSTRUCTIONS:.
- Mix the yeast and salt with the water in a 5 quart bowl or a lidded (not airtight) food container.
- Add oil and honey.
- Mix in the remaining dry ingredients without kneading, usings a spoon or a heavy-duty stand mixer with dough hook.
- Note:: If not using a mixer you may need to use wet hands to incorporate the last bit of the flour.
- Cover (not airthight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
- The dough can be used immediately after rising, however it is easier to handle when cold.
- Refrigerate in a lidded (not airtight) container and use over the next 7 days.
- BAKING INSTRUCTIONS:.
- Dust the surface of the refrigerated dough with flour and cut off a grapefruit size piece (1 lb.).
- Dust with more flour and quickily shape into a ball by stretching the surface of dough around to the bottom on all four sides, roating the ball a quarter-turn as you go.
- Flatten the top slightly and allow to rest on a cornmeal-covered pizza peel for 40 minutes.
- Twenty minutes before baking time, preheat oven to 450º F, with a baking stone placed on the middle rack.
- Place a cast iron skillet or empty broiler tray on the bottom rack.
- Sprinkle loaf liberally with cornmeal and slash the top using a serrated bread knife.
- Slide loaf directly onto the hot stone.
- Pour 1 cup of hot tap water into the skillet or broiler tray and quickly close the door.
- Bake for about 30 minutes or until top of crust is dark brown and firm. Smaller or larger loaves will require adjustments in baking time.
- Remove from oven and cool on wire rack.
- Allow to cool before slicing.
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