PORTUGUESE WHITE BREAD
Make and share this Portuguese White Bread recipe from Food.com.
Provided by Graybert
Categories Yeast Breads
Time 4h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Add all ingredients in order listed into your breadmaker.
- Choose the"basic" cycle and you're done.
- Don't use the"quick bread" cycle, as the bread tends to not rise as much.
PORTUGUESE WHITE BREAD
A taste-tempting, light and airy bread recipe posted in response to a recipe request. This bread also may be kneaded only in the bread machine and baked into the shaped loaf of your choice.
Provided by Molly53
Categories Yeast Breads
Time 55m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in order listed in bread machine.
- Let it run on the white bread cycle.
- Enjoy.
Nutrition Facts : Calories 120.7, Fat 2.9, SaturatedFat 1.7, Cholesterol 6.8, Sodium 282.2, Carbohydrate 20.6, Fiber 0.8, Sugar 1, Protein 2.9
PORTUGUESE SWEET BREAD
Steps:
- To make the sponge, stir together the flour, sugar, and yeast in a small bowl. Add the water and stir until all the ingredients are hydrated and make a smooth batter. Cover the bowl with plastic wrap and ferment at room temperature for 60 to 90 minutes, or until the sponge gets foamy and seems on the verge of collapse.
- To make the dough, combine the sugar, salt, powdered milk, butter, and shortening in a 4-quart mixing bowl (or the bowl of an electric mixer). Cream together with a sturdy spoon (or the paddle attachment) until smooth, then mix in the eggs and the extracts. Knead by hand (or switch to the dough hook attachment) and mix in the sponge and the flour. Add the water, as needed, to make a very soft dough. The finished dough should be very supple and soft, easy to knead, and not wet or sticky. It will take 10 to 12 minutes with the electric mixer and close to 15 minutes by hand to achieve this consistency. (Dough with high amounts of fat and sugar usually take longer to knead because the gluten requires more time to set up.) The finished dough should pass the windowpane test (see NOTE below) and register 77 to 88 degrees F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
- Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
- Remove the dough from the bowl and divide it into two equal pieces. Form each of the pieces into a boule. Lightly oil two 9-inch pie pans and place 1 boule, seam side down, in each pan. Mist the dough with spray oil and loosely cover the pans with plastic wrap.
- Proof at room temperature for 2 to 3 hours, or until the dough fills the pans fully, doubling in size and overlapping the edges slightly. (If you only want to bake one loaf, you may retard the second in the fridge for 1 day, although it will take 4 to 5 hours to proof after it comes out of the refrigerator.)
- Very gently brush the loaves with egg wash. Preheat the oven to 350 degrees F with the oven rack on the middle shelf.
- Bake the loaves for 50 to 60 minutes, or until they register 190 F in the center. After 30 minutes, check the loaves and rotate 180 degrees, if necessary, for even baking. Because of the high amount of sugar, the dough will brown very quickly, but don't be fooled into thinking it is done. It will get darker as the center gradually catches up with the outside, but it will not burn. The final color will be a rich mahogany brown.
- Remove the bread from the pie pans and place on a rack to cool. The bread will soften as it cools, resulting in a very soft, squishy loaf. Allow the bread to cool for at least 90 minutes before slicing or serving.
PORTUGUESE CORNMEAL WHITE BREAD (PãO A MODA DE SAO MIGUEL)
Steps:
- Stir together yeast, sugar, and 1/4 cup warm water in a large bowl until yeast is dissolved. Let stand until foamy, 5 to 10 minutes.
- Add remaining 1 3/4 cups water, 2 tablespoons butter, salt, cornmeal, and 5 1/2 cups flour, then stir until mixture forms a dough.
- Turn dough out onto a lightly floured surface and knead, adding just enough flour to keep dough from sticking, until smooth and elastic, 8 to 10 minutes.
- Transfer dough to a large buttered bowl and brush top with some of melted butter. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 1 1/2 hours.
- Brush 2 (9-inch) metal pie plates with remaining butter and sprinkle with cornmeal.
- Turn dough out onto floured surface and knead briefly, 3 or 4 times, to remove air. Halve dough and form each half into a 5-inch ball, then put in pie plates (do not flatten). Cover with kitchen towel and let rise until doubled in bulk, about 1 hour.
- Preheat oven to 350°F. Brush loaves with milk and cut a 1/4-inch-deep X in top of each with a sharp knife. Bake in middle of oven until loaves are golden brown and bottoms sound hollow when tapped, 55 to 60 minutes. Transfer loaves to a rack and cool.
PORTUGUESE SWEET BREAD I
This recipe is for the bread machine. It is similar to homemade grandmother's sweet bread.
Provided by Jennifer Houde
Categories Bread Yeast Bread Recipes
Time 3h5m
Yield 12
Number Of Ingredients 7
Steps:
- Add ingredients in order suggested by your manufacturer.
- Select "sweet bread" setting.
Nutrition Facts : Calories 55.9 calories, Carbohydrate 6.9 g, Cholesterol 17.1 mg, Fat 2.6 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 180.6 mg, Sugar 6.6 g
PORTUGUESE FARM BREAD
Provided by Jean Anderson
Categories Bread Bread Machine Bake
Yield Makes one 8-inch round loaf
Number Of Ingredients 5
Steps:
- 1. Combine the yeast, semolina flour, and water by churning 10 seconds in a large heavy-duty food processor fitted with the metal chopping blade. Scrape down the sides of the work bowl, re-cover, and let stand until foamy, about 15 minutes.
- 2. With the machine running, add half the all-purpose flour down the feed tube. It's easier if you pour the flour from a spouted measuring cup into a wide-mouth canning funnel inserted in the feed tube or failing that, a stiff piece of paper rolled into a cone (the opening at the bottom should be at least 1 inch across).
- 3. Using a plastic spatula, scrape the work bowl, and if necessary, redistribute the dough so that it evenly surrounds the blade - take care! Add the salt and remaining flour, distributing evenly over the dough, and churn for 10 seconds. Again scrape the work bowl and redistribute the dough.
- 4. Churn the dough for 20 seconds nonstop, shut the machine off, and let the dough rest in the sealed work bowl for 5 minutes. Now churn for another 20 seconds.
- 5. Leaving the blade in place, carefully redistribute the dough until it's of uniform thinness. Re-cover the work bowl, keeping the pusher in. Note the level of the dough in bulk, estimate what it should be when doubled in bulk, and mark that level on the side of the work bowl.
- 6. Let the dough rise in the sealed work bowl until doubled in bulk, about 1 hour. Meanwhile, lightly coat an 8-inch springform pan or 8-inch pie pan with nonstick cooking spray and set aside.
- 7. When the dough has fully doubled, pulse quickly 4 to 5 times to punch down, then churn for 20 seconds nonstop. Let the dough rest in the sealed work bowl for 5 minutes, then churn for another 20 seconds. The dough will roll into a ball and leave the sides of the work bowl reasonably clean.
- 8. Turn the dough onto a lightly floured surface, shape into a ball, then roll in the flour to dust lightly. Place the loaf in the prepared pan, cover with a clean, dry dish towel, and set in a warm, dry spot until nearly doubled in bulk - this will take about 30 minutes.
- 9. When the dough has risen for 10 minutes, position one rack in the middle of the oven and slide a second rack in the slot just below. Place a large shallow baking pan on the lower rack - I use a 15 1/2 X 10 1/2 X 1-inch jelly roll pan - and half-fill with water. Preheat the over to 500°F.
- 10. Center the risen loaf on the middle rack and bake for 15 minutes. Reduce the oven temperature to 400°F and continue baking until richly browned and hollow sounding when thumped, 20 to 25 minutes longer.
- 11. Remove the bread from the pan as soon as it comes from the oven, set right-side-up on a wire rack, and cool to room temperature before cutting.
PORTUGUESE SWEET BREAD II
This sweet Portuguese bread is made in the bread machine.
Provided by Sandy
Categories Bread Yeast Bread Recipes
Yield 15
Number Of Ingredients 8
Steps:
- Place ingredients in bread machine pan in the order suggested by the manufacturer. Select white bread setting. Start.
- To bake bread in oven: select Dough cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes.
Nutrition Facts : Calories 41.8 calories, Carbohydrate 5.7 g, Cholesterol 26.1 mg, Fat 1.5 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.5 g, Sodium 138.5 mg, Sugar 5.3 g
More about "portuguese white bread recipes"
SIMPLE BREAD | FOOD FROM PORTUGAL
From foodfromportugal.com
Reviews 2Servings 12Cuisine CuisineCategory Bread , Recipes , Videos
A GUIDE TO PORTUGUESE BREAD
From aportugueseaffair.com
14 PORTUGUESE BREADS TO LOOK OUT FOR IN PORTUGAL – …
PORTUGUESE ROLLS (PAPO SECOS) - EASY PORTUGUESE RECIPES
From easyportugueserecipes.com
PORTUGUESE CORN BREAD (BROA) RECIPE - THE SPRUCE EATS
From thespruceeats.com
TOP 25 MOST POPULAR PORTUGUESE FOODS - CHEF'S PENCIL
From chefspencil.com
THE 32 MOST POPULAR PORTUGUESE RECIPES - 196 FLAVORS
From 196flavors.com
20+ PORTUGUESE CAKES AND PASTRIES TO TRY BEFORE YOU DIE
From portugalist.com
PORTUGUESE WHITE BREAD ON BAKESPACE.COM
From bakespace.com
PãO DE MILHO (PORTUGUESE CORN BREAD)
From easyportugueserecipes.com
GARLIC BREAD | FOOD FROM PORTUGAL
From foodfromportugal.com
PORTUGUESE WHITE BREAD RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BROA ~ PORTUGUESE CORN BREAD RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
PORTUGUESE WHITE GAZPACHO WITH CRAB RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
7 MOST POPULAR PORTUGUESE BREADS - TASTEATLAS
From tasteatlas.com
PORTUGUESE SWEET BREAD | TRADITIONAL SWEET BREAD FROM PORTUGAL
From tasteatlas.com
PORTUGUESE BREAD - BIGOVEN.COM
From bigoven.com
10 MOST POPULAR PORTUGUESE DISHES YOU WANT TO ENJOY
From authenticfoodquest.com
PORTUGUESE FOOD BUY PORTUGUESE FOOD ONLINE GROCERY
From igourmet.com
THE FIVE MOST IMPORTANT TYPES OF BREAD OF PORTUGAL
From ofportugal.com
PORTUGUESE WHITE BREAD RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
PORTUGUESE AND THE BREAD | TASTE OF LISBOA FOOD TOURS
From tasteoflisboa.com
23 TRADITIONAL PORTUGUESE RECIPES TO MAKE AT HOME 2022
From heythattastesgood.com
30 AUTHENTIC PORTUGUESE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
15 MOST POPULAR TRADITIONAL PORTUGUESE BREAD - PORTUGAL THINGS
From portugalthings.com
PORTUGUESE SWEET BREAD | RECIPES FROM A MONASTERY KITCHEN
From monasterykitchen.org
PORTUGUESE WHITE BREAD NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
BAKER’S DOZEN: A GUIDE TO 13 PORTUGUESE BREADS AND TREATS
From atlaslisboa.com
PAPO SECOS (PORTUGUESE BREAD ROLLS) RECIPE - THE SPRUCE EATS
From thespruceeats.com
SWEET PORTUGUESE BREAD {ADDICTIVE} | MARCELLINA IN CUCINA
From marcellinaincucina.com
ARE PORTUGUESE WHITE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PORTUGUESE WHITE BREAD
From kidswithfoodallergies.org
10 TRADITIONAL DISHES A PORTUGUESE GRANDMA WOULD FEED YOU
From bkpk.me
PORTUGUESE WHITE BREAD RECIPE - FOOD NEWS
From foodnewsnews.com
PORTUGUESE WHITE BREAD - RECIPE | COOKS.COM
From cooks.com
PORTUGUESE SWEET BREAD - A GOOD LIFE FARM
From cosmopolitancornbread.com
AUTHENTIC FOODS - PORTUGUESE SANDWICH BREAD RECIPE
From authenticfoods.com
TRADITIONAL PORTUGUESE FOOD: WHAT TO EAT AND DRINK IN PORTUGAL
From theportugalwire.com
THE TOP 10 PORTUGUESE FOODS – WITH RECIPES | EXPATICA
From expatica.com
PORTUGUESE BREAD (AND A LITTLE RANT) – PURE PORTUGAL
From pureportugal.co.uk
PORTUGUESE SWEET BREAD (MASSA SOVADA) | KING ARTHUR BAKING
From kingarthurbaking.com
#time-to-make #course #cuisine #preparation #occasion #healthy #breads #bread-machine #easy #european #vegan #vegetarian #portuguese #dietary #low-cholesterol #low-saturated-fat #comfort-food #healthy-2 #yeast #low-in-something #taste-mood #equipment #small-appliance #3-steps-or-less
You'll also love