PORTUGUESE HONEY BREAD

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Portuguese Honey Bread image

Categories     Bread     Food Processor     Citrus     Fruit     Nut     Brunch     Dessert     Bake     Cranberry     Walnut     Spice     Port     Honey     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 small loaves

Number Of Ingredients 19

2 1/2 sticks (1 1/4 cups) unsalted butter, softened, plus additional for buttering pans
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
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 (105-115°F)
3/4 cup molasses (not blackstrap)
1/2 cup mild honey
Special Equipment
6 (6- by 3 1/4- by 2-inch) metal loaf pans (2- to 2 1/4-cup capacity)

Steps:

  • Put oven rack in middle position and preheat oven to 325°F. 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.

md jashim
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I highly recommend this recipe to anyone who loves Portuguese honey bread.


SK Milon Islam
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This bread is perfect for breakfast, lunch, or dinner. It's so versatile.


Keegan Daugherty
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I've never made bread before but this recipe was so easy to follow. The bread turned out great!


Ciamyra Charles R
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I made this bread for a party and it was a huge hit! Everyone loved it.


Kaycee Osiecki-Wasielewski
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This bread is so good! I love the sweet, slightly tangy flavor.


Paul Rodriguez
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I've been looking for a good Portuguese honey bread recipe for a while now and I finally found it! This recipe is easy to follow and the bread turns out perfect every time.


Nancy Fit
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The bread was a bit dry for my taste, but the flavor was good.


Carol Nyandoya
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This bread is so easy to make and it tastes amazing!! I've made it several times now and it's always a hit.


Denise James
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This Portuguese honey bread is absolutely delicious!! It's moist, flavorful, and has just the right amount of sweetness. I followed the recipe exactly and it turned out perfectly. My family loved it!