Pao de Figo. Another Portuguese bread. The filling is made by slowly cooking dried figs and fresh rosemary in port wine. You roll out the dough and spread the filling on half. Fold the other half over, cut into strips, twist and braid. The braid is formed into a circle and left to rise. But the recipe did not specify the amount of water to use. I started with half a cup and it was a bit too dry. I added another quarter cup, which was too much. The dough was a bit too soft and it collapsed in the oven. It looked like the sultan was in a hurry when he put on his turban in the morning. Oh well, it is still very good with a strong cheddar.
Recipe here: http://portuguesebreads.blogspot.com.au/2016/12/pao-de-figo.html
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is another person's inspiration. Lopsided, collapsed, and/or mis-distribution of ingredients, it is still a lovely creation. I'll be copying off the linked formula for myself.
As far as adding water by the quarter-cupful - that is somewhat dangerous territory, as just grams of water added can make a big difference. But I guess that you are in the know on that one now ;-) .
alan
Indeed. I need to curb the enthusiasm a bit.
I took it to mean that wine is for drinking and the wine gods were angry so I drink it exclusively now hoping they do not strike my bread dead again!
Happy baking!
I think the young man in the liquor store, who sold me the port wine, agrees. He almost had apoplexy when he heard that I was going to bake a bread with it. I am outnumbered here. In the glass it goes!