| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Japanese |
Bread machi, Bread maili |
1 |
Servings |
INGREDIENTS
|
|
— 1 lb. loaf:; 1.5 lb. loaf: |
| 2/3 |
c |
Water; 1 cup |
| 2 |
c |
White Bread Flour; 3 cups |
| 1 |
tb |
Sugar; 2 TBS |
| 1 |
ts |
Salt; 1.5 tsp |
| 2 |
ts |
Butter; 1 TBS |
| 2 |
tb |
Port Ruby Red Wine; 1/4 cup |
| 1/4 |
c |
Blue Cheese; crumbled — 1/3 cup |
| 1/4 |
c |
Walnuts; 1/3 cup coarsley chopped |
| 2 1/2 |
tb |
Applesauce; 1/4 cup |
| 3/4 |
ts |
Rapid Rise yeast; 1 tsp OR 1 1/2 tsp active dry yeast; 2 tsp |
|
|
Oad mach ne according t o manufacturer's recommendations. |
INSTRUCTIONS
H
The applesauce in the recipe is NOT a low fat substitute. However you may
eliminate it and substitute butter, margarine, or baby food plums-- or even
fresh plum or pear puree. The applesauce or plums impart a nice highlight
to the flavor. I only made the bread once, and used pureed
Japanese Satsuma plums in the recipe, as I have trees in my yard. Bread
texture should not be affected by which ever you choose to use. I also
loaded up on the port...to almost 1/4 cup. But I am a port nut.
The recipe is for the bread machine. In manual adaptation, be prepared to
add up to 1 1/2 cups of additional flour. I would start with the amount
called for and increase flour in 1/4 cup increments, til proper dough
texture is achieved during kneading...
Also, you may omit the blue cheese with no ill side affects and make this a
TRUE PORT BREAD. The sharper the blue cheese--the stronger the flavor of
the bread. Loaf appearance will vary with the brand of cheese you use.
This is a medium height loaf...dense. I found this to be a nice recipe.
It stated it made great croutons...and it did! Pine nuts might also be an
option to play with.
**You need not use an expensive port...simply one with a good flavor.
Just a thought...slice thin for toast points for cheese or pate during wine
tasting....*:) Or ham sandwiches, tailgate style. Recommended to serve
warm, steamed with steak bbq.
For the Bread Machine: *note conversion for rapid rise cycle or regular
(dry active yeast) bake cycles.
>From: Katie E Green <kgreen@u.washington.edu>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”