PORTUGUESE SOFRITO BREAD (A B M)
Based on a recipe from Madge Rosenberg's delightful cookbook, The Best Bread Machine Cookbook Ever - Ethnic Breads. She says, "In Portugal, slowly sautéed onions are called sofrito, a deeply flavored beginning, or base, for dishes with rice or potatoes and for stews. The Italian soffritto adds herbs and celery; the Columbian adds annatto seeds. With roasted meat or chicken from any country, pass this Portuguese sofrito bread, or make an open-faced grilled cheese sandwich to remember." The default measurements are for a small 1 pound loaf; I have placed measurements for a large 1 ½ pound loaf in parentheses. I listed 4 hours as the bake time; your bread machine may have a quicker basic bread cycle. NOTE: be sure to use cooked rice! I haven't tried this yet.
Provided by mersaydees
Categories Yeast Breads
Time 4h20m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Cut onions into ½-inch dice. Saute slowly in olive oil until translucent and barely golden, about 15 minutes. Set aside to cool.
- Add all ingredients including the sautéed onions to your bread machine in the order recommended by its manufacturer, and select the bread cycle.
PORTUGUESE SOFRITO BREAD ABM
Posted for ZWT5 from World Hearth site. Time does not include cooking the rice--here is a way to use leftover rice. Pretty sure the water amount needs increasing.
Provided by WiGal
Categories Yeast Breads
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Chop onion into 1/2 inch pieces.
- Saute in olive oil until transparent and barely golden 15 minutes.
- Let cool.
- Add all ingredients including cooled onions in order suggested by bread machine.
- Process according to manual directions.
Nutrition Facts : Calories 214.8, Fat 4.6, SaturatedFat 0.7, Sodium 352, Carbohydrate 38, Fiber 1.8, Sugar 2.7, Protein 4.9
RICOTTA BREAD (ABM)
This makes a pretty loaf with a nice texture that slices easily. Flavor is slightly sweet (not too sweet) with a cheesy hint- perfect in my opinion for breakfast but also for savory uses. This differs (in ingredient amounts) from other recipes given here on 'zaar so I'm posting it. Baking time will depend on your machine.
Provided by FlemishMinx
Categories Yeast Breads
Time 3h10m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in the bread machine following manufacturer's instructions.
- I place them in this order: ricotta, milk, butter, egg, sugar, salt, flour, and yeast on top (making sure yeast doesn't touch any liquid ingredient).
- Don't drain the ricotta!
- Start the machine on the basic cycle; since this is a rather dry mixture, I watch it for the first few minutes, eventually using a spatula to scrape down the sides if needed to ensure everything gets combined.
- After that, you can leave it on it's own!
POTATO BREAD ABM
Make and share this Potato Bread Abm recipe from Food.com.
Provided by Scotty Callies Mom
Categories Breads
Time 5m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Follow direction given with your bread machine.
SOFRITO GRILLED BREAD
Categories Bread Herb Onion Pepper Side Low Fat Quick & Easy Summer Grill/Barbecue Gourmet Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- In a blender purée all ingredients except bread until smooth. In a small heavy saucepan simmer sofrito, stirring, 3 minutes and season with salt and pepper. Sofrito may be made 2 days ahead and chilled, covered.
- Prepare grill.
- If desired halve bread slices. Spread some sofrito on 1 side of each bread slice (reserving any remaining sofrito for another use) and grill, sofrito side down, on an oiled rack set 5 to 6 inches over glowing coals until golden brown, about 2 minutes. (Alternatively, bread may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer sofrito bread as grilled with tongs to a bread basket.
PORTUGUESE POTATO BREAD (ABM)
This is an amazing, slightly sweet, awesome bread. I couldn't wait when I made my first two loaves for them to cool. I had to tuck in right away, burning my fingers in the process. It will overgrow your bread machine, so use the dough cycle and bake in two prepared bread pans. I made it with currants and substituted half baking splenda for for half the sugar and it turned out great. Would also be awesome with other dried fruits or a mixture. Makes amazing french toast!
Provided by MsTeechur
Categories Yeast Breads
Time 2h10m
Yield 2 Loaves, 20 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan or in the microwave, cook the diced potatoes until tender.
- Drain but reserve the potato water.
- Mash potato with a fork.
- Add enough water to the potato water to make 3/4 cup.
- Place potato, potato water, eggs, butter lemon peel, sugar, salt, bread flour in the breadpan of your bread machine.
- Add yeast last.
- Select dough cycle and press start.
- Check every now and again to make sure it's not too sticky, or too dry. If it is tacky, add a bit of flour 1 tbs at a time. If it's too dry add water a tbs at a time.
- When the bread machine beeps to add stuff, toss in your raisins and let finish.
- When the dough cycle is over, prepare two bread pans. Grease the pans and shake some course cornmeal across the bottom so it doesn't stick.
- Split dough between the pans and allow to rise for 15-20 minutes.
- After the last rise, cut three slits into the top of the bread, and brush with one beaten egg (you won't use all of it) to give the crust a nice sheen.
- Preheat oven to 350.
- Bake for 30-35 minutes, covering the bread with foil after about 15 minutes so the top does not burn (and it will, so watch it).
- If you have a cooking thermometer, you will know the bread is done with the internal temp comes to 200-210. It is not necessary, but since this bread.
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