Saturday, May 21, 2022
Sunday, April 17, 2022
Thursday, April 14, 2022
Portuguese sweet bread is traditionally made in Madeira and the Azores
around Christmas and Easter
2 pkgs. Dry active yeast 1 C sugar
½ C warm water 1 tsp. Salt
7 to 7 ½ C flour ¾ C milk
1 stick of butter 4 eggs
Sprinkle yeast and 1 tsp. Sugar into the water in a 2-cup measure.
Stir until yeast is dissolved. Let stand undisturbed to proof
– until bubbly and doubled in size – about 10 minutes.
Heat remaining sugar with the salt, milk and butter
in a small saucepan stirring occasionally until the butter is melted.
Pour into a large bowl. Cool to lukewarm.
Beat eggs in small bowl to frothy – remove reserve 2 tablespoons
for brushing loaves. Add remaining beaten egg, yeast mixture
and 3 cups flour into the milk mixture. Beat until batter is smooth.
Add enough remaining dough to make a soft dough – about 4 cups.
Turn out and knead on a floured surface.
Flip and knead with floured hands.
Using up to ½ c remaining flour until it can be handled easily.
Knead 8-10 minutes or until the dough is smooth and elastic
– dough will be soft. Press dough into a large buttered bowl.
Turn to bring butter side up. Cover and place in a warm spot
away from any drafts.
Allow to set 1 –1 ½ hours or until doubled. Punch down dough.
Turn out onto a lightly floured surface. Let stand 10 minutes.
Divide dough in half. Shape into 2 loaves.
Place into 2 greased 9 x 5 x3 pans. (or you can do little loaves)
Let rise again in a warm place about 1 hour or until doubled.
Bake in a moderate oven 350 degrees for 25 minutes.
Brush tops with reserved egg. Return and cook for 10 minutes
or when the loaf sounds hollow to tap.
Lather w butter and enjoy!
This also can be adjusted for a bread machine.
Saturday, March 26, 2022
Tuesday, November 2, 2021
Sunday, October 17, 2021
Wednesday, July 1, 2020
Monday, June 29, 2020
Saturday, June 6, 2020
4 C heavy cream
2/3 C sugar (or to taste)
1 tsp vanilla extract
2 C whole milk
Sunday, December 29, 2019
Saturday, February 9, 2019
with crusty bread
I forgot to take a photo
1/4 cup extra-virgin olive oil
10 ounces chouriço, linguiça,or Spanish chorizo, sliced into 1/4-inch coins
1 large Spanish onion, diced
2 garlic cloves, sliced
6 medium potatoes, peeled and diced
8 cups cold water, or half chicken stock or canned chicken broth, and half water
1 pound kale or collard greens, thick middle stem removed, and leaves cut into very, very fine julienne (think wisker-thin)
Freshly ground black pepper, to taste, although the Portuguese are found of white pepper
Dump the onions into the pot. Sauté, adding enough salt to bring out their sweetness, until they’re translucent and very soft. Sprinkle in the garlic and cook for 2 minutes more.
Cut the potatoes in cubes add chicken stock-water combo, and bring the soup to a boil. Lower the heat so the soup gently simmers. Cook until the potatoes are almost done,
Add the greens to the soup, bring everything back to a boil then reduce the heat and simmer for 2 minutes. Season with more salt, if needed, and pepper.