Portuguesehoneyspiceandallthingsnicefruitbread Recipes

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PORTUGUESE SWEET BREAD II



Portuguese Sweet Bread II image

This sweet Portuguese bread is made in the bread machine.

Provided by Sandy

Categories     Bread     Yeast Bread Recipes

Yield 15

Number Of Ingredients 8

1 cup milk
2 eggs
2 teaspoons margarine
⅓ cup white sugar
¾ teaspoon salt
3 ¼ cups bread flour
2 ½ teaspoons active dry yeast
2 tablespoons lemon juice

Steps:

  • Place ingredients in bread machine pan in the order suggested by the manufacturer. Select white bread setting. Start.
  • To bake bread in oven: select Dough cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes.

Nutrition Facts : Calories 41.8 calories, Carbohydrate 5.7 g, Cholesterol 26.1 mg, Fat 1.5 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.5 g, Sodium 138.5 mg, Sugar 5.3 g

PORTUGUESE HONEY, SPICE AND ALL THINGS NICE, FRUIT BREAD.



Portuguese Honey, Spice and All Things Nice, Fruit Bread. image

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

1 1/4 cups unsalted butter, softened, plus additional for buttering pans
3/4 cup dried cranberries or 3/4 cup dried sour cherries
3/4 cup chopped mixed candied fruit, fine-quality candied fruit such as pears, citron, and candied orange peel (1/4 lb)
1/4 cup port wine
1 1/4 cups walnuts (4 1/4 oz)
4 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup sugar
3 large eggs
3 teaspoons active dry yeast (from two 1/4-oz packages)
1/4 cup warm water (105 115 F, 40-45 C)
3/4 cup molasses (not blackstrap)
1/2 cup honey

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

PORTUGUESE SWEET BREAD



Portuguese Sweet Bread image

Provided by Food Network

Categories     dessert

Yield Makes 2 1-pound loaves

Number Of Ingredients 15

1/2 cup unbleached bread flour
1 tablespoon granulated sugar
2 1/4 teaspoons instant yeast
1/2 water, at room temperature
6 tablespoons granulated sugar
1 teaspoon salt
1/4 cup powdered milk
2 tablespoons unsalted butter, at room temperature
2 tablespoons vegetable shortening
2 large eggs
1 teaspoon lemon extract
1 teaspoon orange extract
1 teaspoon vanilla extract
3 cups unbleached bread flour
About 6 tablespoons water, at room temperature

Steps:

  • 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. Cover the bowl with plastic wrap and ferment at room temperature for 60 to 90 minutes, or until the sponge gets foamy and seems on the verge of collapse.
  • 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. Knead by hand (or switch to the dough hook attachment) and mix in the sponge and the flour. Add the water, as needed, to make a very soft dough. The finished dough should be very supple and soft, easy to knead, and not wet or sticky. It will take 10 to 12 minutes with the electric mixer and close to 15 minutes by hand to achieve this consistency. (Dough with high amounts of fat and sugar usually take longer to knead because the gluten requires more time to set up.) The finished dough should pass the windowpane test (see NOTE below) and register 77 to 88 degrees F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
  • Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
  • Remove the dough from the bowl and divide it into two equal pieces. Form each of the pieces into a boule. Lightly oil two 9-inch pie pans and place 1 boule, seam side down, in each pan. Mist the dough with spray oil and loosely cover the pans with plastic wrap.
  • 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 one loaf, you may retard the second in the fridge for 1 day, although it will take 4 to 5 hours to proof after it comes out of the refrigerator.)
  • Very gently brush the loaves with egg wash. Preheat the oven to 350 degrees F with the oven rack on the middle shelf.
  • Bake the loaves for 50 to 60 minutes, or until they register 190 F in the center. After 30 minutes, check the loaves and rotate 180 degrees, if necessary, for even baking. Because of the high amount of sugar, the dough will brown very quickly, but don't be fooled into thinking it is done. It will get darker as the center gradually catches up with the outside, but it will not burn. The final color will be a rich mahogany brown.
  • Remove the bread from the pie pans and place on a rack to cool. The bread will soften as it cools, resulting in a very soft, squishy loaf. Allow the bread to cool for at least 90 minutes before slicing or serving.

PORTUGUESE SWEET BREAD



Portuguese Sweet Bread image

Provided by Food Network

Time 1h16m

Yield 5 to 7 loaves

Number Of Ingredients 11

3 yeast cakes
1/2 cup warm water
2 cups warm, nonfat milk (or scalded whole milk slightly cooled)
5 pounds flour
1 teaspoon salt
1 dozen fresh eggs, room temperature
3 1/2 cups sugar
3 tablespoon lemon juice
1/2 pound butter, melted
2 tablespoons salt
1 egg, beaten

Steps:

  • Dissolve 3 yeast cakes in 1/2 cup warm water, (not hot). Add 2 cups warm, nonfat milk (or scalded whole milk slightly cooled) and 3 cups flour, and 1 teaspoon salt. Whisk together and set aside to proof yeast.
  • In a separate bowl, add 1dozen fresh eggs, sugar, and lemon juice. Beat well and then add melted butter.
  • Add yeast mixture, the remaining flour and 2 tablespoons of salt. Mix well and let rest for 10 to 20 minutes.
  • Continue mixing until dough begins to pull away from bowl or knead with greased hands until dough pulls away from your hands. This takes a while and the dough is sticky unlike bread dough. Place in greased bowl and cover to let rise to double, about 1 to 3 hours.
  • Punch down, turn over, and let rise to double a second time.
  • Carefully break away about 2/3 pound of dough at a time, rolling dough into a nice loaf shape and place into greased loaf pans. This should make about 5 to 7 nice loafs. Let rise until double in the pans for a third rising.
  • Make two to three 1/4-inch slits on the top of each loaf and then brush tops with 1 beaten egg mixed with 1 tablespoon of water.
  • Bake at 325 degrees F for about 10 minutes and then reduce heat to about 300 degrees F for another 25 to 30 minutes.
  • Remove loaves from the oven and lay them on their side on a rack for a couple of minutes before removing from the pan.

PORTUGUESE SWEET BREAD III



Portuguese Sweet Bread III image

This is a very old recipe for Portuguese sweet bread. The dough for this egg bread is prepared the night before, left to rise overnight, and then baked the following morning in round cake pans.

Provided by Pat

Categories     Bread     Yeast Bread Recipes     Egg

Time 15h

Yield 24

Number Of Ingredients 9

2 (0.6 ounce) cakes compressed fresh yeast
¼ cup warm water (110 degrees F/45 degrees C)
3 ½ cups white sugar
6 eggs
5 pounds all-purpose flour
1 ¼ tablespoons salt
8 ounces butter, melted
4 cups milk
1 egg, beaten

Steps:

  • In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • In a medium bowl, beat 6 eggs and the sugar together until light and fluffy. Sift the flour and salt into a large bowl. Stir in the dissolved yeast, the egg and sugar mixture and the cooled, melted butter. Slowly add the milk to the flour mixture until the dough is of working consistency. Turn dough out onto a lightly floured surface. Knead until the dough is soft and elastic, about 15 minutes. Place into a well oiled bowl, and cover with a damp cloth. Set aside to rise overnight.
  • The next morning, preheat oven to 400 degrees F (205 degrees C). Grease two 10 inch round cake pans. Divide dough in half, shape into round loaves, and place into prepared pans. Brush the tops with beaten egg.
  • Bake at 400 degrees F (200 degrees C) for 15 minutes, then lower temperature to 350 degrees F (175 degrees C) and bake for another 40 minutes, or until the top is golden brown and the loaves sound hollow when tapped on the bottom.

Nutrition Facts : Calories 566.8 calories, Carbohydrate 103.6 g, Cholesterol 77.6 mg, Fat 10.8 g, Fiber 2.7 g, Protein 13.1 g, SaturatedFat 5.9 g, Sodium 456.6 mg, Sugar 31.4 g

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