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
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
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