PORTUGUESE BREAD
"Having some Nantucket blood in me, I have to include Portuguese bread. We serve this warm with butter. This is especially good with clam chowder or lobsters, and for sandwiches too."
2 tablespoons sugar
3 teaspoons salt
6 tablespoons vegetable shortening
1 cup boiling water
1 package dry yeast
1 cup warm water
6 cups flour, divided use
Olive oil
Butter (for serving)
Place sugar, salt and shortening in a bowl. Add 1 cup boiling water. Cool to lukewarm.
Dissolve yeast in 1 cup lukewarm water. Add to lukewarm sugar and shortening mixture. Add 3 cups of the flour and beat until smooth. Gradually add remaining flour. Knead the dough.
Grease a bowl with olive oil. Place the dough in the bowl and put in a warm spot until dough is doubled in size.
Punch down the dough and divide in half. Shape each into a round loaf and put on an oiled cookie sheet. Cover and let rise until doubled.
Bake at 400 degrees F until golden.
Makes 2 loaves
Source: Chesapeake's Bounty by Katie Moose
"Having some Nantucket blood in me, I have to include Portuguese bread. We serve this warm with butter. This is especially good with clam chowder or lobsters, and for sandwiches too."
2 tablespoons sugar
3 teaspoons salt
6 tablespoons vegetable shortening
1 cup boiling water
1 package dry yeast
1 cup warm water
6 cups flour, divided use
Olive oil
Butter (for serving)
Place sugar, salt and shortening in a bowl. Add 1 cup boiling water. Cool to lukewarm.
Dissolve yeast in 1 cup lukewarm water. Add to lukewarm sugar and shortening mixture. Add 3 cups of the flour and beat until smooth. Gradually add remaining flour. Knead the dough.
Grease a bowl with olive oil. Place the dough in the bowl and put in a warm spot until dough is doubled in size.
Punch down the dough and divide in half. Shape each into a round loaf and put on an oiled cookie sheet. Cover and let rise until doubled.
Bake at 400 degrees F until golden.
Makes 2 loaves
Source: Chesapeake's Bounty by Katie Moose
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