Portuguesesofritobreadabm Recipes

PORTUGUESE CORNBREAD: BROA

Steps:

• In a small bowl combine the yeast, sugar, and the warm water in a large bowl until the yeast is dissolved and foamy, about 5 to 10 minutes.
• In a large mixing bowl, combine the cornmeal and salt with the boiling water. Beat vigorously with a wooden spoon to blend. Add the melted butter and mix to incorporate. Now, pour the yeast mixture into the cornmeal mixture, stirring to combine. Gradually add the flour, mixing well after each addition. Add a couple of tablespoons of water if the dough feels dry and doesn't come together easily. Continue to mix until a dough forms into a ball. Turn the dough out onto a lightly floured surface and knead, adding just enough flour to keep the dough from sticking, until smooth and elastic, about 5 to 10 minutes.
• Grease a large bowl with oil and transfer the dough to the bowl, brush the top with more oil so it is completely coated. Cover the dough with a kitchen towel and let it rise in a warm place until doubled in bulk, about 11/2 hours.
• Turn the dough out onto the floured surface and knead briefly, 3 or 4 times, to punch out the air. Gather the dough into a ball and shape it into a round loaf. Cover the dough with a kitchen towel and let rise again until doubled in bulk, about 1 hour.
• Preheat the oven to 400 degrees F. and place a pizza stone in the oven to heat up.
• Put the dough round on the pizza stone and brush the top with oil. Sprinkle the top of the bread with coarse salt. Bake in middle of the oven for 40 to 50 minutes until the bread is golden brown and bottom sounds hollow when tapped. *To recreate the steam effect from authentic Portuguese brick ovens, spray the bread and oven walls with cold water every 10 minutes. Transfer the bread to a wire rack to cool.

PORTUGUESE SOFRITO BREAD (A B M)

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 CORNBREAD

Steps:

• In stand mixer bowl, fitted with dough hook attachment, combine 1 cup of the cornmeal, pepper and salt.
• 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 bread 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 of the remaining bread flour into dough to make it nonsticky. Knead on floured surface until smooth and elastic, about 5 minutes.
• Form dough into a ball and place in pan.
• Flatten to fill bottom of pan, cover with towel and 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).