Portuguese Sweet Bread
INGREDIENTS:
3 1/4 c All-purpose flour 1 c Golden raisins
4 ts Cream of tartar 5 tb Sugar
2 ts Baking soda 1 c (about) milk
1 ts Salt Unsalted butter
6 tb (3/4 stick) well-chilled Strawberry jam
-butter or margarine
3 1/4 c All-purpose flour 1 c Golden raisins
4 ts Cream of tartar 5 tb Sugar
2 ts Baking soda 1 c (about) milk
1 ts Salt Unsalted butter
6 tb (3/4 stick) well-chilled Strawberry jam
-butter or margarine
Makes about 25
All purpose flour
Preheat oven to 425 F. Lightly flour baking sheet. combine 3 1/4 cups flour, cream of tartar, baking soda and salt in large bowl. Cut in butter using pastry blender or two knives until mixture resembles coarse meal. Stir in raisins and sugar. Mix in enough milk to form soft but not sticky dough. Turn dough out onto lightly floured surface and knead gently until dough holds together. Roll dough out to thickness of 1/2 inch. Cut out rounds using 2-inch cutter (push straight down; do not twist). Arrange rounds on prepared sheet. Dust tops lightly with flour. Bake scones until puffed and golden, about 10 minutes. Serve immediately with butter and jam.
The Old Country Gazebo -
Victoria, B.C.
All purpose flour
Preheat oven to 425 F. Lightly flour baking sheet. combine 3 1/4 cups flour, cream of tartar, baking soda and salt in large bowl. Cut in butter using pastry blender or two knives until mixture resembles coarse meal. Stir in raisins and sugar. Mix in enough milk to form soft but not sticky dough. Turn dough out onto lightly floured surface and knead gently until dough holds together. Roll dough out to thickness of 1/2 inch. Cut out rounds using 2-inch cutter (push straight down; do not twist). Arrange rounds on prepared sheet. Dust tops lightly with flour. Bake scones until puffed and golden, about 10 minutes. Serve immediately with butter and jam.
The Old Country Gazebo -
Victoria, B.C.