I may have made a resolution about not complaining about the weather this year, but too bad! Greetings from Minnesota, where I’m freezing at my desk, so today’s a soup and bread day. In the book, we included a Portuguese Corn Bread (Broa) and an accompanying Portuguese Fish Stew (Caldeirada de Peixe) to go with it–it’s a perfect combination.
The Broa dough is simply our Master Recipe, substituting 1 1/2 cups of cornmeal (yellow or white, stone-ground or regular) for 1 1/2 cups of unbleached all-purpose flour. Bake as usual as a round loaf. In the picture above I used a lightly greased and stove-top pre-heated black cast-iron skillet (my skillet doesn’t come with a cover or I’d have tried that, see Zoe’s post about baking in covered cast-iron). Amazon carries the Lodge brand (click here to view). Here’s the Caldierada de Peixe recipe:
Portuguese Fish Stew (Caldeirada de Peixe)
The distinguishing character of this soup comes from the orange zest and hot pepper, which makes it quite different from French or Italian versions. Cod is a typical Portuguese choice to include, but the dish works well with any combination of boneless white-fleshed, non-oily fish, and/or shellfish.
Makes 6 to 8 servings
1/4 cup olive oil
1 large onion, chopped
2 leeks, washed to remove interior soil and coarsely chopped
1 bulb fennel, white parts only, coarsely chopped
5 finely chopped garlic cloves
1 cup diced tomatoes, canned or fresh
1 red bell pepper, cored, seeded, and diced
1 bay leaf
Zest of 1 orange
1 quart fish stock or water, or an 8-ounce bottle of clam juice plus 3 cups water
2 cups dry white wine
Scant 1/4 teaspoon hot red pepper flakes
1 tablespoon salt
Freshly ground pepper to taste
3 pounds mixed white, non-oily boneless fish and shellfish, or just fish
1. Heat the oil in a large stockpot, add the onions and leeks, and sauté in olive oil until softened. Add the fennel and garlic and sauté until aromatic.
2. Add all the remaining ingredients except the fish and shellfish and bring to a boil. Cover, lower heat, and simmer for 20 minutes.
3. While the stock is simmering, cut the fish into bite-size portions. Bring the stock back to a rapid boil, add the fish, and cook for 1 minute.
4. Add the shellfish (if using) and continue to boil until shells open, approximately 1 minute. Shake the pan occasionally to encourage clam and mussel shells to open. If using shrimp, turn off the heat as soon as all the shrimp lose their gray translucency; any longer and they quickly become tough and overcooked. Depending on your pot and burner, this will probably be about 2 to 3 minutes.
5. Serve hot, with wedges of Broa.
The post Broa (Portuguese corn bread) with Caldeirada de Peixe (Portuguese fish stew) appeared first on Artisan Bread in Five Minutes a Day.
This tea ring is an ultra fancy cinnamon roll, baked as wreath and topped with an Eggnog Glaze. The cuts and twists of the dough make for a super-festive bread that is actually really easy to make, so don’t leave this one just for the holidays.
If you head to our Breadin5 Instagram page, you can watch our stories and see us make the tea ring! You can also check out other holiday posts: Holiday Star Bread, Panettone Monkey Bread, Chocolate Chestnut Bread, and Stollen Buns.
We hope you have a happy holiday, however you celebrate. Here’s to a healthy and happy 2021.
1 1/2 cups lukewarm water
1 tablespoon Red Star Platinum Yeast
1 tablespoon Kosher salt
1/2 cup granulated sugar
2 large eggs, room temperature
1/2 cup vegetable oil
1/4 cup bourbon
2 teaspoons pure vanilla extract
6 1/2 cups all-purpose flour
3 tablespoons unsalted butter, melted
1/4 cup brown sugar
1 tablespoon ground cinnamon
1 tablespoon unsalted butter, melted
2 to 4 tablespoons eggnog
1 teaspoon pure vanilla extract
1 1/2 cups confectioners’ sugar
For the dough
Mix the water, yeast, salt, sugar, eggs, oil, bourbon, and vanilla in a 6-quart bowl or lidded (not airtight) food container.
Mix in the flour without kneading, using a heavy-duty stand mixer (with paddle/flat beater), a Danish dough whisk, or a wooden spoon. If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour. The dough will be loose but will firm up when chilled (don’t try to use it without chilling).
Cover (not airtight) and allow to rest at room temperature until the dough rises for 2 hours.
The dough can be used as soon as it’s chilled after the initial rise, or frozen for later use. Refrigerate the container and use over the next 5 days.
In a small bowl, combine the melted butter, sugar, and cinnamon.
Dust the surface of the refrigerated dough with flour and cut off a 1 1/2 pound (small cantaloupe-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom, rotating the ball a quarter-turn as you go.
Using a rolling pin, roll the dough out to a 1/8-inch-thick rectangle, about 14 x 18 inches. As you roll out the dough, add flour as needed to prevent sticking.
Spread the butter mixture evenly over the dough.
Starting with the long side of the dough, roll it up into a log. Pinch the seam closed. Stretch the log until it is about 1 1/2 inches thick. Join the 2 ends together. Place on the prepared baking sheet. Stretch the dough to make sure you have a nice, wide opening in the middle of your wreath, but leave plenty of room around the edge.
Cover loosely with plastic wrap and allow to rest at room temperature for 40 minutes.
Preheat the oven to 350F, with a rack placed in the center of the oven.
Brush lightly with the egg wash. Make evenly spaced cuts all the way around the wreath about 1 inch apart. The cuts should go just about to the bottom of the ring, but not quite to the bottom.
Gently pull every other piece to the outside of the ring and then twist that piece to face up. Do the same with the remaining pieces, but have them face up on the inside of the ring. The ones on the inside of the ring may not lay flat on the baking sheet, which is fine.
Bake for 25 to 32 minutes, until golden brown and well set.
Make the glaze: In a small bowl, mix together the melted butter, 2 tablespoons egg nog, and vanilla until smooth. Add the confectioners’ sugar and mix until the mixture is smooth. Add more eggnog (or bourbon!), 1 tablespoon at a time, until the desired consistency is reached. Pour the glaze over the warm braid, then serve.
Eat and enjoy!
Red Star Yeast provided yeast samples for recipe testing, and sponsors BreadIn5’s website and other promotional activities.
Christmas Stollen is a wonderful German baking tradition this time of year. A sweet loaf that is studded with dried fruit, spiced with cardamom and a special treat of almond paste runs through it. Once it comes out of the oven it is traditional to slather the warm loaf in butter then roll it in sugar, but we skip the extra butter and dust it with a thick layer of confectioners’ sugar to look like the snow outside. This loaf actually holds up very well for a couple of days and that makes it a great gift for the holidays. We’ll have one more Christmas post in December, from Sarah Kieffer– an inventive Swedish Tea Ring with Eggnog Glaze.
About gifts for the bakers on your holiday list, here are our favorite tools for baking bread, they are great for those who love to bake and folks who want to learn how.
100% whole wheat Christmas Stollen from The New Healthy Bread in Five Minutes
Makes enough for three 1 1/2 pound loaves
6 cups White Whole Wheat Flour
1 tablespoon granulated Red Star Platinum Yeast
1 tablespoon kosher salt
1/2 tablespoon ground cardamom
1/4 cup Vital Wheat Gluten
2 cups lukewarm water
1/2 cup unsalted butter, melted and cooled slightly (see the book for other alternatives)
1/2 cup honey
4 large eggs
1/4 cup brandy (OJ or black tea can be substituted)
1 1/2 cups finely chopped dried and/or candied fruit (you choose your favorites. I used cherries, raisins, craisins, and apricots.)
1/2 cup Almond Paste, per loaf
Egg wash (1 egg beaten with 1 tablespoon water)
Confectioners’ sugar for the top
Mixing the dough: Dump the flour, Platinum yeast, salt, cardamom, and vital wheat gluten in a Round Food-Storage Container with Lid and stir them together with a spoon or Danish Dough Whisk. Add the water, butter, honey, eggs, brandy and dried fruit, mix until well incorporated. No kneading! Cover loosely and let stand on the counter for 2 hours. This dough will be sticky, but much easier to handle after it has been refrigerated for several hours. It can be stored in the refrigerator for 5 days or frozen for 2 weeks.
For a version that is a little more decadent, you can use the Brioche Dough (page 189, ABin5) and add the cardamom, the dried fruit fruit and replace 1/4 of the water for the brandy.
On baking day take a 1 1/2 pound (small cantaloupe-size) piece of dough from the bucket.
Using plenty of flour roll out the dough into a 1/4-inch-thick oval. Form the 1/2 cup almond paste into a rope and lay it onto the dough about a 1/3 of the way from the end.
Fold the dough over the almond paste in thirds, so that it forms an S-shape, when you look at it from the end.
Preheat the oven to 350F degree, with rack in the middle of the oven.
Once it has rested use a pastry brush and cover lightly with egg wash, then bake for 35 to 40 minutes.
Let the loaf cool for about 20 minutes
and then Sprinkle it with confections’ sugar…
Until it is completely covered and looks like snow!
Red Star Yeast (Lesaffre Corp.) provided yeast samples for recipe testing, and sponsors BreadIn5’s website and other promotional activities.