I recently bought a loaf from my local baker and wanted to see if a recipe exits here on The Fresh Loaf, but was unsuccessful in locating one. Perhaps it has another name. Can anyone direct me to a recipe? I think it has porato flour on it, but cannot say for sure.
We recently attended the Medieval fair in Sao Joao da Madeira, Portugal. Ropes of dough, wound around itself, then cut 4 times with scissors at the top to make them look like the castle towers. Slightly sweet yeast rolls. Anyone have a recipe? Anyone know how the cuts are made?
Hey there everybody. I just made this baking video http://youtube.com/watch?v=QfaXbn5HpAY and put it up on YouTube - a little blurry, but I'll try putting a clearer version on our bakery site later. It's a 'how to' without the commentary (if a picture is worth a thousand words, then a video must be worth...). Anyway, let me know what you think, and if you'd like any other topics addressed in my future videos. The next one will be on kneading and folding whole wheat dough. Thanks!
I am a NJ transplant in Omaha, Nebraska and am dying to make Portuguese rolls the way I could get them while living in NJ. They are not the Portuguese sweet bread that I have read much about elsewhere on the site, but rather are oval shaped rolls that have been folded and left to rise to create a crease down the middle. They are plain old white and the crust is a little chewy. They typically do not have a very hard crust, which makes them perfect for sandwiches because you don't kill your gums or your teeth trying to bite into them.