Isi´s easy Portuguese Rolls

[isi]

I am very glad you enjoyed this recipe!
Here at home it is much appreciated and I often do it!
One of these days I'll do the version version certainly!
Thank you everyone

[cookie1]

I have just taken this as a loaf out of the oven. It is enormous and now I can't wait until lunch so that I can have some. I sort of followed both Isi's and Julie's instructions. I found my dough was a bit moist and stuck to the bowl a bit but that is a minor problem. I slashed the top, but it was rather irregular.
I made it with fresh yeast that a very kind VHJ dropped in to me yesterday. I mixed the fresh yeast with the water and honey and added it to the flour. Next time I make this I may try putting it into bread tins to cook.
I'll now attempt to insert a photo!

[Very Happy Jan]

Yum Cookie1. What time is lunch?

[judydawn]

What can I say - the picture speaks for itself.  Well done Cookie.

[cookie1]

Well I've had my lunch and it is really nice. Will definitely be making it again. DH is out having coffee with the boys so it will be interesting to see if he likes it when he gets home.

[trudy]

Well Isi today I made this into a freeform loaf and I am very happy!!!
Thank-you so much for sharing this with us.

Trudy

[JulieO]

Looks great Cookie! 

I made this again today and I also added bread improver as MJ suggested (2 tsp) and it was even nicer today.  My shape went a little haywire, but it looked so good on the table, really rustic.  Was still slightly warm when I sliced it.  Really crunchy outer and lovely and soft crumb.  This  has got to be my favourite and so easy to make.  Went really nice with isi's prawn soup.  Thanks again isi. 

[isi]

With all this beautiful Pictures I am now going to my kitchen and make this bread for us too -  a big one like yours..........
Beautiful!
Thank you so much everyone

[achookwoman]

I have read with interest,  (and looked with envy ), at the photos for isi's Portuguese Rolls.     It seems that there is some difficulty when turning the rolls into a loaf.   I agree that a bread tin might help control this rather energetic dough.   The other thing that might help would be to plait the bread.    I will try this tomorrow,  will let you know how it goes.

[meganjane]

I put mine in my regular tin. Wish I'd taken a photo, it looked beautiful!

[JulieO]

I sliced what was left this morning to make toast and it was really nice toasted too, again the nicest so far, (I think the improver really helped), which got me thinking about trying it in a loaf tin too for when wanting to make sandwiches.  I still like the free form shape for serving with soups, stews etc.  Am making hungarian goulash for tea so will be making the free form version again today. 

[cookie1]

I plan to get some bread improver and use in this recipe as MJ and others have suggested. I'll make it in 1 or 2 bread tins too as DH liked it and he likes his toast square??

[achookwoman]

 I did make a plait out of "isi's Portuguse roll" recipe.   It was successful .  I took photos so will try and post them soon.  For those interested,  it is pretty spectacular and would make a good center piece for the table when entertaining.   I deliberately plaited it so that there were 8 'bumps"----  which is the number of rolls created in the original recipe.

[judydawn]

Bring on those photos Chookie.  How much fun is everyone having with these recipes from isi 

[cookie1]

Very clever Chookie-wow eight bumps. I'll look forward to the photos.