Portuguesesofritobreadabm Recipes

PORTUGUESE CORNBREAD: BROA

Portuguese Cornbread: Broa image

Provided by Tyler Florence

Yield 1 (8-inch) round loaf

Number Of Ingredients 10

Ingredients

2 packages active dry yeast
2 teaspoons sugar
1/4 cup warm water
1 1/2 cups stone-ground cornmeal, plus additional for sprinkling
2 teaspoons salt
1 cup boiling water
1/4 cup (1/2 stick) unsalted butter, melted and cooled
2 cups all-purpose flour, plus more for dusting
Extra-virgin olive oil, for brushing
1 tablespoon coarse salt

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)

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

Ingredients

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 CORNBREAD

Portuguese Cornbread image

Posted for ZWT 5. This recipe is for a yeat raised cornbread. Very interesting & I can't wait to try it myself. Prep time includes rising times. From http://www.thegutsygourmet.net/spain.html

Provided by Tinkerbell

Categories Yeast Breads

Time 3h15m

Yield 1 loaf

Number Of Ingredients 10

Ingredients

1 1/2 cups cornmeal
1 1/2 teaspoons ground pepper
1 1/2 teaspoons salt
1 cup boiling water
1 (1/4 ounce) package fast rise yeast
1 teaspoon sugar
1/4 cup hot water (125 F to 130 F.)
1 tablespoon olive oil
2 cups bread flour
olive oil (for greasing pan)

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).

Nutrition Facts : Calories 1737.2, Fat 22.9, SaturatedFat 3.2, Sodium 3568.4, Carbohydrate 340.4, Fiber 22.4, Sugar 6.1, Protein 43.8

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