Prep 40 mins
Cook 1 hr 30 mins
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.
- 295.73 ml unsalted butter, softened, plus additional for buttering pans
- 177.44 ml dried cranberries or 177.44 ml dried sour cherries
- 177.44 ml chopped mixed candied fruit, fine-quality candied fruit such as pears, citron, and candied orange peel (1/4 lb)
- 59.14 ml port wine
- 295.73 ml walnuts (4 1/4 oz)
- 1064.65 ml all-purpose flour
- 4.92 ml salt
- 4.92 ml baking soda
- 2.46 ml ground ginger
- 2.46 ml ground cinnamon
- 1.23 ml ground cloves
- 236.59 ml sugar
- 3 large eggs
- 14.78 ml active dry yeast (from two 1/4-oz packages)
- 59.14 ml warm water (105 115 F, 40-45 C)
- 177.44 ml molasses (not blackstrap)
- 118.29 ml honey
- 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.
This is an easy tasteful bread recipe. I did cut the recipe in half (except the cinnamon) because I did not need or want that much bread. It easily made a Bundt size bread with half the recipe. I couldn't find candied fruit so I used a cup of dried mixed berries containing cherries, blueberries, cranberries, & golden raisins. I substituted raspberry juice for the port wine since I don't use wine in my cooking. I simmered the berries in 1/2 cup of the juice so they would plump while cooking. The bread took around 45 minutes to cook in the Bundt pan. Great recipe, my family & co-workers loved it.