Portuguese Honey Spice And All Things Nice Fruit Bread Food

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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 HONEY BREAD



Portuguese Honey Bread image

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

2 1/2 sticks (1 1/4 cups) unsalted butter, softened, plus additional for buttering pans
3/4 cup dried cranberries or dried sour cherries
3/4 cup chopped mixed fine-quality candied fruit such as pear, citron, and candied orange peel (not a supermarket brand; 1/4 lb)
1/4 cup Port
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)
3/4 cup molasses (not blackstrap)
1/2 cup mild honey
Special Equipment
6 (6- by 3 1/4- by 2-inch) metal loaf pans (2- to 2 1/4-cup capacity)

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 DE MEL (PORTUGUESE HONEY BREAD)



Pao De Mel (portuguese Honey Bread) image

This sweet bread is so yummy. Note: you can cut the cooking time if you use two small loaf pans instead of one large one. If you use the smaller pans, bake for 40 minutes or until toothpick comes out clean.

Provided by c0dphish

Categories     Breads

Time 1h20m

Yield 1 loaf

Number Of Ingredients 11

cooking spray
3 cups flour
1 cup sugar
3 tablespoons unsweetened baking cocoa
1 teaspoon ground cloves or 1 teaspoon nutmeg
2 teaspoons baking powder
2 eggs
1 cup honey
1 cup milk
1 tablespoon pure irish butter, melted
5 ounces semisweet chocolate, melted

Steps:

  • Preheat oven to 350 degrees.
  • Spray one large loaf pan with the cooking spray and set aside.
  • In a large bowl, combine flour, sugar, cocoa, cloves and baking powder.
  • Add eggs, honey, milk and butter; combine well.
  • Pour mixture into prepared pan.
  • Bake for 1 hour or until a toothpick inserted in the center comes out clean.
  • Let cool, then drizzle melted chocolate over the top.

Nutrition Facts : Calories 4333.6, Fat 110.9, SaturatedFat 63.8, Cholesterol 487.7, Sodium 1131.4, Carbohydrate 832.2, Fiber 40.5, Sugar 481.6, Protein 82.1

PORTUGUESE SWEET BREAD - PAO DOCE



Portuguese Sweet Bread - Pao Doce image

I found this recipe when I was looking for recipes to be posted for ZWT5. It is from the New Betty Crocker International Cookbook. So soft and light!

Provided by Leahs Kitchen

Categories     Yeast Breads

Time 4h35m

Yield 2 loaves, 10-12 serving(s)

Number Of Ingredients 10

2 tablespoons active dry yeast
1/4 cup warm water
1 cup lukewarm milk (scalded, then cooled)
3/4 cup sugar
1 teaspoon salt
3 eggs
1/2 cup butter, softened
5 -6 cups all-purpose flour
1 egg (for glaze)
1 teaspoon sugar (for glaze)

Steps:

  • Dissolve yeast in warm water in a large bowl.
  • Stir in milk, 3/4 cup sugar, 3 eggs, salt, margarine or butter, and 3 cups of flour.
  • Beat until smooth.
  • Stir in enough of the remaining flour to make the dough easy to handle.
  • Knead dough on a lightly floured surface until smooth and elastic - about 5 minutes.
  • Place in a greased bowl and let rise in a warm place until it is double in size - about 1 to 1 1/2 hours.
  • Punch down dough and divide in half.
  • Shape each half into a round slightly flat loaf.
  • Place each loaf into a well greased round 9" x 1 1/2" pan.
  • Cover and let rise until double (a/b an hour).
  • Heat oven to 350°F.
  • Beat 1 egg and brush over tops of loaves.
  • Sprinkle with 1 teaspoon of sugar.
  • Bake until loaves are golden brown, about 35-45 minutes.

Nutrition Facts : Calories 420.6, Fat 12.8, SaturatedFat 7.1, Cholesterol 102.2, Sodium 356.8, Carbohydrate 65.4, Fiber 2.3, Sugar 15.6, Protein 10.8

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