If you can take a time out from your unfinished arkbuilding project (winter’s far from over yet, and it may still be needed), here’s a wonderful bread recipe that will make the perfect go-with for the steady stream of soup and stew suppers we’ve been making lately.
Susan Ronning of Granbury, Texas, sent it along during our initial exploration of Portuguese sweet breads.
She told us at the time, “I read Terry Fournier’s request, so I’m sending along several recipes from my Maui cookbook, from when I lived there in the 1970s.
“I used to live in Mukilteo when I worked for Boeing, and now my husband and I live here in Texas, and I read The Herald every day online.”
You’ll notice Susan’s recipe is designed specifically for a food processor, something some of us (like me) don’t own. However, clever experienced breadbakers might be able to convert this recipe so cooks can make it successfully by hand — or maybe, with just the right know-how — even in a bread machine.
If you’re one of those savvy bread whipperuppers and can share the specifics so we food processor-less folks can duplicate this recipe, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
We’re always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
FOOD PROCESSOR PAO (PORTUGUESE FARM BREAD)
1tablespoon dry yeast
3/4cup unsifted semolina flour
1cup very warm (110-115 degrees) water
3cups sifted unbleached all-purpose flour, divided
1teaspoon salt
Combine yeast, semolina flour and water by pulsing 10 seconds in a large, heavy-duty food processor (about 11-cup capacity) fitted with the metal chopping blade. Scrape down side of the work bowl, recover, and let stand until foamy, about 15 minutes.
With machine running, add 11/2 cups of the all-purpose flour down the feed tube. (It’s easier if the flour is poured from a spouted measuring cup into a wide-mouth canning funnel inserted in the feed tube, or a stiff piece of paper rolled into a cone — the opening at the bottom should be at least 1-inch across.)
Using a plastic spatula, scrape the work bowl and, if necessary, redistribute the dough so that it evenly surrounds the blade. Be careful of the blade. Add the salt and remaining 11/2 cups flour, distribute evenly over the dough and pulse for 10 seconds. Again scrape the work bowl and redistribute the dough. Pulse dough to 20 seconds nonstop, shut the machine off, and let the dough rest, covered in the work bowl, for 5 minutes. Now pulse for another 20 seconds.
Leaving the blade in place, carefully redistribute the dough until it’s of uniform thickness. Recover the work bowl, keeping the pusher from the feed tube in. Note the level of the dough, estimate what it should be when doubled in bulk, and mark that level on the side of the work bowl.
Let the dough rise in the sealed work bowl until doubled in bulk, about 1 hour. Meanwhile, lightly coat an 8-inch springform pan or 8-inch pie pan lightly with nonstick cooking spray and set aside.
When the dough has fully doubled, pulse quickly 4 to 5 times to punch down, then pulse for 20 seconds nonstop. Let the dough rest in the sealed work bowl for 5 minutes, then pulse for another 20 seconds. (The dough will roll into a ball and leave the sides of the work bowl reasonably clean.)
Turn the dough out onto a lightly floured surface, shape into a ball, then roll in flour to dust lightly. Place the loaf in the prepared pan, cover with a clean, dry dish towel, and set in a warm, dry spot until nearly doubled in bulk, about 30 minutes.
When the dough has risen for 10 minutes, position one rack in the middle of the oven and slide a second rack in the slot just below. Place a large shallow pan (such as a jelly-roll pan) on the lower rack and half-fill with water. Preheat oven to 500 degrees.
Center the risen loaf on the middle rack and bake uncovered for 15 minutes. Reduce the oven temperature to 400 degrees and continue to bake until richly browned and the bread sounds hollow when thumped, about 20 to 25 minutes longer.
Remove the bread from the pan as soon as it comes from the oven, and set it right-side up on a wire rack to cool to room temperature before cutting.
Makes 1 loaf.
The next Forum will appear in Friday’s Time Out section.
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