— 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
H
Oad mach ne according t o
-manufacturer’s
-recommendations.
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.
Yields
1 Servings