Name: Portuguese Honey Bread
Cook time: 40 min
Total time: 2 1/2 hr
Yield: Makes 6 small loaves
Ingredients: 2 1/2 sticks (1 1/4 cups) unsalted butter, softened, plus additional for buttering pans; 3/4 cup dried cranberries or dried sour cherries; 3/4 cup chopped mixed fine-quality candied fruit such as pear, citron, and candied orange peel (not a supermarket brand; 1/4 lb); 1/4 cup Port; 1 1/4 cups walnuts (4 1/4 oz); 4 1/2 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking soda; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1 cup sugar; 3 large eggs; 3 teaspoons active dry yeast (from two 1/4-oz packages); 1/4 cup warm water (105–115°F); 3/4 cup molasses (not blackstrap); 1/2 cup mild honey; 6 (6- by 3 1/4- by 2-inch) metal loaf pans (2- to 2 1/4-cup capacity)

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Portuguese Honey BreadRomulo Yanes

We like to bake this lightly spiced bread, filled with bits of flavorful candied fruit, in small loaves — perfect for gift-giving. Mild honey lends sweetness, while molasses adds notes of caramel.

Cooks' note:

Breads keep, wrapped tightly in plastic wrap and then foil, at room temperature 1 week.

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