Bake your bread, make your desserts 2020

Sorry, Sasha, I haven’t made Portuguese muffins, but they are currently quite popular in the Boston area. Several places use them for eggs benedict and as hamburg buns.

Actually, your rolls look quite impressive! Here’s an older article from Huffpost with a link to another recipe that sounds quite similar to my husband’s Azorean grandmother’s sweetbread recipe:

1 Like

I had a 1/2 cup of pumpkin puree left and literally made up a recipe that turned out like a soft bar cookie kinda thing that I later enjoyed with vanilla yogurt.

4 Likes

Thanks! I ran across that article in my research. I didn’t go with the recipe though, because the quantities were massive. 5 lbs of flour for starters…!

A picture of my Valentine gifting haul from Babette’s shop. Everything is absolutely delicious! Happy Valentines Day all :heart:

17 Likes

Fantastique !!!

1 Like

Ah hah! Be happy that I am a pack rat and did not clean out my cookbooks…

Your description rang a bell and I thought I had made a recipe like that from “Beard on Bread.” Hunted, found the cookbook and yes! Portuguese Sweet Bread. Off for a walk now, will post recipe when I return.

2 Likes

Mrs. P made black olive cake with orange zest and fresh basil ice cream topped with date honey and orange zest for Valentine’s Day😋 It went great with a 10 year old port.



6 Likes

Apologies for the delay - I was away so long the website would not let me edit my orig. post.

Anyhoo, I really liked the James Beard’s version of the sweet bread but doing some online research, some folks did not. Here’s a King Arthur flour one, that got excellent reviews.

And here’s someone who DID make the James Beard version, with great pics. They had a problem with a slow rise, I did not (maybe cuz my kitchen is warm.)

I made mine as small individual rolls, loved being able to grab one as a snack.

Huffington Post leads me to this recipe - I hope this is the one for you!

http://portuguesediner.com/tiamaria/bolos-levados-portuguese-muffins/

While not the most consistent sliced cookie shape, the combo of lemon zest and cornmeal in the mix made for a delicious shortbread. Moist inside, sublime crunch outer texture. Found the recipe in an old magazine at my Aunts place.

10 Likes

Wow … Extraordinary.

Truly like the idea of a Savory dessert with black olives …

2 Likes

How did I miss that creation. Wow is right.

2 Likes

Thank you @Barca and @Rooster! Yes, we like the combination of savory and sweet.
Enjoy the rest of your weekend!

1 Like

All bread sold out a market yesterday -> Today’s loaf. Needs must.

10 Likes

Beautiful! Can I have the recipe please?

Stunning! Is that the Jim Lahey no-knead?

1 Like

I found your recipe when did a search, sorry for the repeated question asked by others already, but I’m a newbie in bread. :stuck_out_tongue_winking_eye:

1 Like

Cool. I was waiting for a quiet moment tomorrow to respond. This loaf is truly idiot bread. Not sourdough, and I apologize for that, but is is a great sweet French-type bread. Please let me know if you want more input.

2 Likes

Can’t do more complex bread, as no room in the fridge for the rest. I’m making your no knead bread today and see how it goes tomorrow.

1 Like

Made this lime curd pie yesterday.

Very good. Although a bit regret to have made it at a time that supplies are scare (Need to queue up long time to even enter supermarket, not to talk about possible empty shelves). The recipe uses a lot of butter, I think it will be difficult to make a second dessert this week… with only 125g (4.4oz) of unsalted butter left. Maybe will combine with salted butter…to make a rhubarb tart…

By the way, l’ve some pork fat or lard, is it possible to substitute butter?

4 Likes
“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold