Portuguese Sofrito Bread Abm Recipes

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PORTUGUESE SOFRITO BREAD (A B M)



Portuguese Sofrito Bread (A B M) image

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

2 large onions (3)
2 tablespoons olive oil (3 tablespoons)
1 1/2 teaspoons active dry yeast (2 1/4 teaspoons)
2 cups bread flour (3 cups)
1 tablespoon sugar (1 1/2 tablespoons)
1 teaspoon salt (1 1/2 teaspoons)
1/2 cup rice, cooked (3/4 cup)
2 tablespoons yellow cornmeal (3 tablespoons)
1/3 cup water (1/2 cup)

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



Portuguese Sofrito Bread Abm image

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

1 cup onion, diced
3 tablespoons olive oil
2 1/4 teaspoons active dry yeast
3 cups bread flour
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
1/4 cup rice, Cooked
3 tablespoons yellow cornmeal
1/2 cup water

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

SOFRITO GRILLED BREAD



Sofrito Grilled Bread image

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

1 cup chopped red bell pepper (about 1 small)
1/2 cup chopped onion (about 1 small)
1/4 cup packed fresh coriander sprigs, washed well and spun dry
2 garlic cloves, minced
1 teaspoon dried oregano, crumbled
1/2 teaspoon cumin seeds
twelve 1/4-inch-thick slices nonfat country-style bread (12 ounces total)

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.

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