* Exported from MasterCook *
Bread, Portuguese Honey
Recipe By :
Serving Size : 24 Preparation Time :0:40
Categories : Bread-Bakers Mailing List Breads
Ethnic Fruit
Nuts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 sticks unsalted butter -- (1 1/4 cups), softened, note 1
3/4 cup dried cranberries -- or dried sour cherries
3/4 cup candied fruit -- (1/4 lb), chopped and mixed, note 2
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 -- (105F-115F)
3/4 cup molasses -- (not blackstrap)
1/2 cup mild honey
Note 1: plus additional butter to coat pans
Note 2: Use high-quality candied fruit, such as pear, citron, and
candied orange peel. Avoid cheap supermarket brands.
This lightly spiced bread is filled with bits of flavorful candied
fruit. Baked in small loaves it is perfect for gift-giving. Mild
honey lends sweetness, while molasses adds notes of caramel.
Put oven rack in middle position and preheat oven to 325F. 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.
Cooks' note: Breads keep, wrapped tightly in plastic wrap and then
foil, at room temperature for 1 week.
Yield: Makes 6 small loaves
Source:
"Gourmet, December 2006"
Start to Finish Time:
"2:30"
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Per Serving (excluding unknown items): 315 Calories; 14g Fat (39.9%
calories from fat); 5g Protein; 43g Carbohydrate; 1g Dietary Fiber;
52mg Cholesterol; 160mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : Special Equipment: 6 (6- by 3 1/4- by 2") metal loaf pans
(2- to 2 1/4-cup capacity)