Portuguese Sofrito Bread A B M

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Based on a recipe from madge rosenberg’s delightful cookbook, the best bread machine cookbook ever – ethnic breads. She says, “in portugal, slowly sautéed onions are called sofrito, a deeply flavored beginning, or base, for dishes with rice or potatoes and for stews. The italian soffritto adds herbs and celery; the columbian adds annatto seeds. With roasted meat or chicken from any country, pass this portuguese sofrito bread, or make an open-faced grilled cheese sandwich to remember.” the default measurements are for a small 1 pound loaf; i have placed measurements for a large 1 ½ pound loaf in parentheses. I listed 4 hours as the bake time; your bread machine may have a quicker basic bread cycle. Note: be sure to use cooked rice! I haven’t tried this yet.

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Steps

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Cut onions into -inch dice.

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Saute slowly in olive oil until translucent and barely golden , about 15 minutes.

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Set aside to cool.

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Add all ingredients including the sauted onions to your bread machine in the order recommended by its manufacturer , and select the bread cycle.

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Ingredients

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onions, olive oil, active dry yeast, bread flour, sugar, salt, rice, yellow cornmeal, water