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Go Back   SailNet Community > General Interest > General Discussion (sailing related) > To my dear friend TDW...bite this...
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Thread: To my dear friend TDW...bite this... Reply to Thread
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Topic Review (Newest First)
05-07-2008 06:04 PM
Freesail99 Thank you very much I will try it.

I use to have an older women visit my winery during harvest and she would take some fermenting red wine and make bread from it. It was very yeasty tasting and pink in color, but very good.
05-07-2008 05:22 PM
T34C Thanks Mrs. G- I copied the recipe and have forwarded to my wife. (She thinks reading cookbooks is fun!) I look forward to trying it.
05-07-2008 04:59 PM
teshannon Het thanks Giu, looking forward to it.
05-07-2008 04:57 PM
Giulietta OK..

Giulietta, the wife has done this post for you guys.

PORTUGUESE BREAD RECIPE

this is very easy and simple and there is nothing to it..I am embarrassed. sorry.

You will need:

1) 330 grams of warm water, around 37Deg C - that is 11.7 ounces of water at 98.6 Deg F.
2) 2 small tea spoons of salt, some people prefer a saltier bread some don’t, add more if you want, don’t exaggerate.
3) 40 grams of bread yeast, that is 1.41 ounces (use yeast for baking bread only)
4) 500 grams of flour, that is 17.63 ounces of flour

Mix everything with only half of the flour (250 grams, or 8.81 ounces), making sure that all the ingredients are well mixed and well diluted.

After all is well mixed, add the remaining flour, and re-mix very well. It will take you almost 10 minutes of mixing, over and over…please, make sure you do this.

Let the dough rest for half hour, so it raises and …………(I don’t know the name of the word in English, but means the work the yeast does, in making the bread grow).

Make sure you have pre-heated the oven at least 430 Deg. F.

Place the bread in a large lump, and bake evenly, until the crust starts to brown lightly. Baking times depend on the oven and your patience.

After the bread comes out of the oven, still hot and steaming, cut a few slices, and apply a generous quantity of butter, preferably salt butter.

You may also rub half a tomato, before applying the butter. Another good idea is to pre mix butter and garlic..yummy..

Eat bread, at the end of the afternoon, with a room temperature soft tannin red wine.. enjoy

Bye bye

Giulietta
05-06-2008 08:50 PM
T34C G- YOU SUCK!

(Do send the recipe!)
05-06-2008 08:08 PM
tdw I'm not sure I needed to see that Alex.

Sailing today eh ? Have fun. I'm in Clancy mode.
05-06-2008 04:55 PM
Freesail99
Quote:
Originally Posted by Giulietta View Post
My wife is not very "internet comunicatve", but I will ask her to write the receipe, if you want to..and post it tomorrow..we're off to bed now.

OK?
Please do, I will look forward to it.

Thanks
05-06-2008 04:53 PM
Giulietta
Quote:
Originally Posted by Freesail99 View Post
I want to know how to bake that bread, please do tell.

My wife is not very "internet comunicatve", but I will ask her to write the receipe, if you want to..and post it tomorrow..we're off to bed now.

OK?
05-06-2008 04:49 PM
Freesail99 I want to know how to bake that bread, please do tell.
05-06-2008 04:28 PM
sailaway21 You let your wife work in a kitchen that small?

Perhaps I should send my wife over to aid the lovely Giulietta in an expansion of her kitchen. It may seem impossible to the mere husband that such an expansion is possible, as I myself thought. Five minutes with my wife and all of your neat maritime artifacts will be removed to the garage, walls will fall, and you'll have a galley suitable for a modest sized warship.

I'm thinking that all I'd need is a one way ticket for her as you'll be more than willing to fork out the return fare after exposure to her awesome capabilities. (g)
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