Douro and Tâmega Sopa Seca — Official DGADR Recipe
The DGADR record publishes this formula from the Confraria do Anho Assado com Arroz de Forno: stale bread layered with brown sugar and cinnamon, soaked with lemon syrup and baked in earthenware. Port appears in the ingredients and historical description, but the method never says when to add it; that omission is preserved instead of inventing a step.
- Yields
- One earthenware dish; size and servings not stated
- Prep
- Not stated by the source
- Cook
- About 1 hr in the oven, plus an unstated time to boil the syrup
Ingredients
- Quantity not stated Bread at least one day old
- 400 g / 14.1 oz Brown sugar
- 1 litre / 4 1/4 cups Water
- 1; the list says zest while the method uses the peel Lemon
- As needed; the source calls for an abundant amount between layers Cinnamon
- 1 small glass; capacity not stated Port
Method
Cut the bread, at least one day old, into thick slices. The source gives neither bread type, weight nor quantity.
Bring the litre of water to the boil with the lemon peel and half of the 400 g brown sugar. No boiling time is stated.
Dust the bottom of an earthenware dish with some of the remaining sugar and cinnamon. Cover with a layer of bread and dust generously again with sugar and cinnamon. Repeat until the dish is full.
Pour the sugar syrup over the layers, pressing the bread lightly so it absorbs the liquid. Although the source includes a small glass of Port among the ingredients, it does not publish when or how to incorporate it.
Bake at 200°C / 390°F for about one hour. Remove when the surface is toasted.
Let it cool slightly and serve while still warm. The source recommends a wood-fired oven for the original flavour but gives no separate parameters for that oven.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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