Portuguese Nut And Fruit Bread

Cooking Instructions

BAKING SHEETS AND CUPS

2 baking sheets, greased or Teflon; 2 2-1/2" ovenproof baking cups, buttered on the outside

BY HAND OR MIXER

20 mins.

In a large mixing or mixer bowl measure 2 cups flour and the dry ingredients. Stir together. In a small bowl pour the hot water over the butter, stir; pour over the dry ingredients. Beat 100 strokes with a wooden spoon, or for 3 minutes at medium speed with the flat beater in the mixer. Add the 3 eggs, one at a time, and continue beating until blended. Stop the mixer and attach the dough hook. Gradually work in the remaining flour, 1/2 cup at a time, sufficient to make a soft mass that cleans the sides of the bowl. In the mixer, the dough will form a soft ball around the hook and clean the bowl except for a small spot on the bottom (which indicates the dough is not too dry).

KNEADING

13 - 15 mins.

If by hand, turn the dough onto a floured work surface and knead with a strong push-turn-fold motion for 10 minutes, until the dough is smooth and elastic. Add sprinkles of flour if the dough is wet and sticky. Knead with the dough hook for 8 minutes.

Flatten the dough into a large oval; scatter the raisins, peel, and almonds over it. Fold the edges in and begin to work the mixture into the dough. (A dough hook may be used but a processor blade may tear or cut the fruit.)

BY PROCESSOR

4 mins.

Attach the plastic dough blade.

Measure 3-1/2 cups flour into the work bowl and add the dry ingredients. Pulse to blend. In a small bowl stir together the hot water and butter and, with the processor on, pour the liquid through the feed tube. Add the eggs, one at a time. Stop the machine to allow the ingredients to rest.

Turn on the processor and add flour, 1/4 cup at a time, through the feed tube. Sufficient flour will have been added when the batter becomes a mass that cleans the sides of the bowl and revolves with the blade.

KNEADING

1 min.

When the dough forms a ball, process for 1 minute to knead.

Stop the machine and feel the dough. If it is dry, add water by the teaspoon, with the machine running. If too wet, add flour. Pull and stretch the dough between your hands to test consistency; if it is not elastic, return the dough to the work bowl and process for a few seconds more.

Knead in the raisins, fruit peel, and nuts, as above.

FIRST RISING

1 hour

Return the dough to the bowl, pat with buttered fingers, cover tightly with plastic wrap, and set aside at room temperature to double in volume, 1 hour.

(If prepared with a new fast-rising yeast and at the recommended higher temperatures, reduce the rising times by half.)

SHAPING

20 mins.

Punch down the dough, turn it onto the work surface, and knead briefly to press out the bubbles. Divide the dough in half. Poke or tear a hole in the center of each half. Gently enlarge the hole with your fingers until it will slip over the small cup. Pat in shape and place the dough and its center cup on a baking sheet.

SECOND RISING

50 mins.

Cover with wax or parchment paper and leave until double in volume, 50 minutes. You can test if it has risen by poking a finger in it; the dent will remain if the dough is ready.

PREHEAT

Preheat the oven to 350 about 20 minutes before baking.

BAKING 350

1 hour

Brush the loaves with beaten egg and decorate with the almonds, candied fruit, and pine nuts. Press these gently into the dough. Sprinkle with decorating sugar.

Bake in the oven until golden brown and crusty, 1 hour. If the loaves are placed in the oven on 2 shelves, alternate the pans midway during baking. Turn the loaves on the baking sheets so they are exposed evenly to the oven heat.

(If using a convection oven, reduce heat 50. It is unnecessary to shift loaves or baking sheets, as above.)

FINAL STEP

Remove the bread from the oven and carefully place the loaves on a metal rack to cool. Don't tear the inner ring of dough when removing the cup from the warm dough. Cut around it on the underside with a sharp knife if it is reluctant to drop out.

The bread will keep for days wrapped in foil or plastic. It also freezes well for several months.