Portuguese Sofrito Bread a B M
Experience the vibrant flavors of Portugal with this Portuguese Sofrito Bread, a simple yet aromatic recipe made easy with your bread machine (ABM). Infused with a rich, savory sofrito base of caramelized onion, red bell pepper, garlic, and paprika, this bread boasts a unique depth of flavor that's perfect for pairing with soups, stews, or enjoying on its own with a drizzle of olive oil. The dough is crafted from pantry staples like all-purpose flour and yeast, and the sofrito is folded in to create a perfectly balanced loaf with a tender crumb and golden crust. Whether you're a beginner baker or a seasoned pro, this rustic bread is a must-try for those who love bold flavors in every bite. Bring a taste of Portuguese tradition to your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3.5 cups all-purpose flour
- 2.25 teaspoons active dry yeast
- 1.25 cups warm water
- 1 tablespoon sugar
- 1.5 teaspoons salt
- 3 tablespoons olive oil
- 1 onion, finely diced
- 0.5 red bell pepper, finely diced
- 3 garlic cloves, minced
- 1 teaspoon sweet paprika
- 1 tablespoon tomato paste
Instructions
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic, diced red bell pepper, paprika, and tomato paste to the skillet. Cook for another 4-5 minutes, stirring occasionally, until the sofrito is aromatic and slightly caramelized. Remove from heat and let cool completely.
In a large mixing bowl, combine the warm water, active dry yeast, and sugar. Let it sit for 5-7 minutes until the mixture becomes frothy.
Add the cooled sofrito, 2 tablespoons of olive oil, salt, and 2 cups of the all-purpose flour to the yeast mixture. Mix until combined.
Gradually add the remaining 1.5 cups of flour, a little at a time, until a soft dough forms. Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
Place the dough in an oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
Preheat your oven to 375°F (190°C). Punch down the risen dough and shape it into a loaf or place it into a greased loaf pan.
Allow the dough to rise again for 30 minutes until it puffs up.
Bake in the preheated oven for 30-35 minutes, or until the bread sounds hollow when tapped on the bottom and has a golden crust.
Remove from the oven and transfer the bread to a cooling rack. Let it cool completely before slicing and serving.
Nutrition Facts
Calories |
2068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3570 mg | 155% | |
| Total Carbohydrate | 355.5 g | 129% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 22.1 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 1101 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
