This soft, comforting bread is a mainstay among Portuguese bread lovers, especially at Christmas and Easter, when it encloses a boiled egg. In this country, the round, mahogany-colored loaf often includes subtle hints of both lemon and vanilla. While it's traditionally served plain or with butter, it also makes delicious toast or French toast. Our version of this bread isn't as sweet nor rich as some; we found that a high ratio of sugar, eggs, and butter to flour slows down the yeast so much that the loaf doesn't rise well.
But we're sure you'll enjoy this mildly sweet bread just the same. Combine the milk, butter, sugar, and salt in a microwave-safe cup, or in a saucepan. Heat to lukewarm, stirring to soften the butter. Set aside.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a mixing bowl, the bowl of your stand mixer, or the bucket of your bread machine, combine the flour, yeast, and lemon zest; stir to combine. Add the milk mixture, stirring first to make sure the sugar and salt aren't left in the bottom of the cup or pan. Add the eggs, yolk, and vanilla. Mix and knead until the dough is cohesive and smooth; it'll be very sticky at first.
Insta with me! Food A Guide to Portuguese Bread. Like this: Like Loading You Might Also Like. Michael Bietsch June 14, at pm Awesome! Leaving for Portugal on the 24th of June. The corn bread looks out of this world. It is! I love it. Lana June 16, at pm We are heading to Portugal for three weeks in September. Instagram did not return a After 3 days of mixing water and flour, the leaven is born.
It is born but it is not quite mature yet. It must therefore be fed several times. You feed a leaven by removing some of the leaven and adding its weight in flour, and water back to it, before mixing well. It will be necessary to renew this operation every day until it is ready and dynamic.
It is more and more foamy and airy. If you make bread often, you can leave your jar of leaven at room temperature.
Each day, do not forget to remove some of the mixture and give a meal to your leaven, namely its weight in flour and water, and mix vigorously. When the leaven is ready, take a portion of it and place it in a salad bowl and feed it. After a night of rest during which it has risen, you can use it to make your bread. If you make bread only occasionally, just place your leaven in the refrigerator.
The mother dough can be stored up to three weeks in the refrigerator. Mix and wait patiently for a few hours until it comes back to life. It is not a legend when people say that bread that is made with natural yeast can keep for a week without becoming stale. In a way, the fermentation of the bread dough by the action of the leaven starts the digestion of the starch. The acidity brought by the leaven helps to slow down the staling of the bread. And one of the best reasons is the pleasure of seeing your own starter make your bread dough rise, and also of making your own bread from beginning to end.
Can you imagine that I even heard it sing? I prepared this bread for a family breakfast and needless to say how much pleasure I had to surprise the whole family with the delicious smell of hot bread when they woke up! This recipe is validated by our expert in Portuguese cuisine, Chef Alexandre Silva. Chef Alexandre is the Michelin starred chef-owner of the restaurant Loco in Lisbon.
With over 30 years of experience in the kitchen, she is now sharing her skills as a private chef and cooking instructor.
Your email address will not be published. Notify me of followup comments via e-mail. You can also subscribe without commenting. Share Pin Prep Time 2 hrs.
Cook Time 40 mins. Resting Time 5 d. Total Time 2 hrs 40 mins. Course: Bread. Cuisine: Portuguese, Vegan, Vegetarian. Servings: 3 loaves. Author: Vera Abitbol. Equipment Spatula Glass jar sterilized Electronic scale Stand mixer. US Customary - Metric. Instructions Leaven. Step 1 Heat 1 oz 25ml of water. In a glass jar, add 1 oz 25g of flour and 1 oz 25ml of lukewarm water.
Stir vigorously until a thick porridge texture is obtained. Place the lid on the jar, leaving it ajar so that air can enter. Place the jar in a warm, draft-free place for 12 hours.
Step 2 At the end of these 12 hours, feed the leaven by adding 1 oz 25ml of warm water and 1 oz 25g of flour.
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