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 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.
PORTUGUESE CORNMEAL WHITE BREAD (PãO A MODA DE SAO MIGUEL)
Steps:
- Stir together yeast, sugar, and 1/4 cup warm water in a large bowl until yeast is dissolved. Let stand until foamy, 5 to 10 minutes.
- Add remaining 1 3/4 cups water, 2 tablespoons butter, salt, cornmeal, and 5 1/2 cups flour, then stir until mixture forms a dough.
- Turn dough out onto a lightly floured surface and knead, adding just enough flour to keep dough from sticking, until smooth and elastic, 8 to 10 minutes.
- Transfer dough to a large buttered bowl and brush top with some of melted butter. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 1 1/2 hours.
- Brush 2 (9-inch) metal pie plates with remaining butter and sprinkle with cornmeal.
- Turn dough out onto floured surface and knead briefly, 3 or 4 times, to remove air. Halve dough and form each half into a 5-inch ball, then put in pie plates (do not flatten). Cover with kitchen towel and let rise until doubled in bulk, about 1 hour.
- Preheat oven to 350°F. Brush loaves with milk and cut a 1/4-inch-deep X in top of each with a sharp knife. Bake in middle of oven until loaves are golden brown and bottoms sound hollow when tapped, 55 to 60 minutes. Transfer loaves to a rack and cool.
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 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
PORTUGUESE FRIED BREAD
Steps:
- Whisk together flour, baking powder, salt, and sugar. Add milk, and mix well. Divide dough into balls. Pat out on a flat, floured surface to 1/2 inch thick. Fry in 1/2 inch hot oil, browning both sides. Serve warm.
More about "portuguese farm bread recipe epicuriouscom recipes"
PORTUGUESE SWEET BREAD (MASSA SOVADA) RECIPE
From kingarthurbaking.com
SIMPLE BREAD RECIPE | FOOD FROM PORTUGAL
From foodfromportugal.com
GRANDMA CARDOZA’S AUTHENTIC PORTUGUESE SWEET …
From blueblossomfamilyfarm.com
PORTUGUESE SWEET BREAD RECIPE | EPICURIOUS
From epicurious.com
Servings 2Published Jan 27, 2012Author Epicurious
- To make the sponge, stir together the flour, sugar, and yeast in a small bowl. Add the water and stir until all the ingredients are hydrated and make a smooth batter.
- To make the dough, combine the sugar, salt, powdered milk, butter, and shortening in a 4-quart mixing bowl (or the bowl of an electric mixer). Cream together with a sturdy spoon (or the paddle attachment) until smooth, then mix in the eggs and the extracts.
- Remove the dough from the bowl and divide it into 2 equal pieces. Form each of the pieces into a boule, as shown on page 72. Lightly oil two 9-inch pie pans and place 1 boule, seam side down, in each pan.
- Proof at room temperature for 2 to 3 hours, or until the dough fills the pans fully, doubling in size and overlapping the edges slightly. (If you only want to bake 1 loaf, you may retard the second in the refrigerator for 1 day, although it will take 4 to 5 hours to proof after it comes out of the refrigerator.)
PãO DE DEUS (PORTUGUESE BREAD) - CHIPA BY THE DOZEN
From chipabythedozen.com
PORTUGUESE BREAD RECIPE SEARCH | THE FRESH LOAF
From thefreshloaf.com
PORTUGUESE BREAD - BIGOVEN
From bigoven.com
GONNA TRY MY HAND AT BAKING SOME NICE HOMEMADE PORTUGUESE …
From reddit.com
PORTUGUESE FARM BREAD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
A GUIDE TO PORTUGUESE BREAD • A PORTUGUESE AFFAIR
From aportugueseaffair.com
EASY PORTUGUESE HOMEMADE BREAD – BAKER RECIPES
From bakerrecipes.com
PORTUGUESE RECIPES, CUISINE IDEAS & MENUS | PAGE 2 | EPICURIOUS
From epicurious.com
PORTUGUESE FARM BREAD RECIPE | BREAD MACHINE RECIPES
From breadmakermachines.com
PORTUGUESE RECIPES, CUISINE IDEAS & MENUS | PAGE 3 | EPICURIOUS
From epicurious.com
PORTUGUESE CHOURIçO BREAD RECIPE | FOOD FROM PORTUGAL
From foodfromportugal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love