Good for gifts to family, friends and neighbors.
* Exported from MasterCook *
Bread, Portuguese Honey
Recipe By :Gourmet
Serving Size : 6 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Holidays
Nuts Posted
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups unsalted butter -- softened, plus additional
for buttering pans (2 1/2 sticks)
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 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 pkgs)
1/4 cup warm water -- (105-115F)
3/4 cup molasses -- not blackstrap
1/2 cup mild honey
We like to bake this lightly spiced bread, filled with bits of
flavorful candied fruit, in small loaves - perfect for gift-giving.
Mild honey lends sweetness, while molasses adds notes of caramel.
ACTIVE: 40 min
TOTAL: 2 1/2 hr
Makes: 6 small loaves
Special Equipment: 6 (6- by 3 1/4- by 2") metal loaf pans (2- to 2
1/4-cup capacity)
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 1 week.
Cal 1498, Fat 58g, Carb 224g, Sod 987mg, Fiber 10g, Pro 27g
S(Internet address):
"https://www.epicurious.com/recipes/food/views/Portuguese-Honey-Bread-236705";
Yield:
"6 small loaves"
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Per Serving (excluding unknown items): 1306 Calories; 57g Fat (38.5%
calories from fat); 21g Protein; 183g Carbohydrate; 6g Dietary Fiber;
209mg Cholesterol; 654mg Sodium. Exchanges: 5 Grain(Starch); 1 1/2
Lean Meat; 0 Fruit; 10 1/2 Fat; 7 Other Carbohydrates.
NOTES : 2018 - 1118