Pao Caseiro Portuguese Homestyle Bread Recipes

PAO: PORTUGUESE FARM BREAD

Steps:

• Combine the yeast, semolina flour, and water by pulsing 10 seconds in a large heavy-duty food processor (about 11 cup capacity) fitted with the metal chopping blade. Scrape down the side of the work bowl, recover, and let stand until foamy, about 15 minutes.
• With the machine running, add 1 1/2 cups of the all-purpose flour down the feed tube. It's easier if the flour is poured from a spouted measuring cup into a wide-mouth canning funnel inserted in the feed tube, or a stiff piece of paper rolled into a cone (the opening at the bottom should be at least 1-inch across).
• Using a plastic spatula scrape the work bowl and, if necessary, redistribute the dough so that it evenly surrounds the blade. Be careful of the blade. Add the salt and remaining flour, distribute evenly over the dough, and pulse for 10 seconds. Again scrape the work bowl and redistribute the dough.
• Pulse the dough for 20 seconds nonstop, shut the machine off, and let the dough rest covered in the work bowl for 5 minutes. Now pulse for another 20 seconds.
• Leaving the blade in place, carefully redistribute the dough until it's of uniform thickness. Recover the work bowl, keeping the pusher from the feed tube in. Note the level of the dough, estimate what it should be when doubled in bulk, and mark that level on the side of the work bowl.
• Let the dough rise in the sealed work bowl until doubled in bulk, about 1 hour. Meanwhile, lightly coat an 8-inch springform pan or 8-inch pie pan lightly with nonstick cooking spray and set aside.
• When the dough has fully doubled, pulse quickly 4 to 5 times to punch down, then pulse for 20 seconds nonstop. Let the dough rest in the sealed work bowl for 5 minutes, then pulse for another 20 seconds. The dough will roll into a ball and leave the sides of the work bowl reasonably clean.
• Turn the dough onto a lightly floured surface, shape into a ball, then roll in the flour to dust lightly. Place the loaf in the prepared pan, cover with a clean, dry dish towel, and set in a warm, dry spot until nearly doubled in bulk, this will take about 30 minutes.
• When the dough has risen for 10 minutes, position 1 rack in the middle of the oven and slide a second rack in the slot just below. Place a large shallow baking pan on the lower rack?I use a 15 1/2 by 10 1/2 by 1-inch jelly roll pan?and half-fill with water. Preheat oven to 500 degrees F.
• Center the risen loaf on the middle rack and bake uncovered for 15 minutes. Reduce the oven temperature to 400 degrees F. and continue to bake until richly browned and hollow sounding when thumped, about 20 to 25 minutes longer.
• Remove the bread from the pan as soon as it comes from the oven, set right-side up on a wire rack, and cool to room temperature before cutting.

PORTUGUESE FARM BREAD

Steps:

• 1. Combine the yeast, semolina flour, and water by churning 10 seconds in a large heavy-duty food processor fitted with the metal chopping blade. Scrape down the sides of the work bowl, re-cover, and let stand until foamy, about 15 minutes.
• 2. With the machine running, add half the all-purpose flour down the feed tube. It's easier if you pour the flour from a spouted measuring cup into a wide-mouth canning funnel inserted in the feed tube or failing that, a stiff piece of paper rolled into a cone (the opening at the bottom should be at least 1 inch across).
• 3. Using a plastic spatula, scrape the work bowl, and if necessary, redistribute the dough so that it evenly surrounds the blade - take care! Add the salt and remaining flour, distributing evenly over the dough, and churn for 10 seconds. Again scrape the work bowl and redistribute the dough.
• 4. Churn the dough for 20 seconds nonstop, shut the machine off, and let the dough rest in the sealed work bowl for 5 minutes. Now churn for another 20 seconds.
• 5. Leaving the blade in place, carefully redistribute the dough until it's of uniform thinness. Re-cover the work bowl, keeping the pusher in. Note the level of the dough in bulk, estimate what it should be when doubled in bulk, and mark that level on the side of the work bowl.
• 6. Let the dough rise in the sealed work bowl until doubled in bulk, about 1 hour. Meanwhile, lightly coat an 8-inch springform pan or 8-inch pie pan with nonstick cooking spray and set aside.
• 7. When the dough has fully doubled, pulse quickly 4 to 5 times to punch down, then churn for 20 seconds nonstop. Let the dough rest in the sealed work bowl for 5 minutes, then churn for another 20 seconds. The dough will roll into a ball and leave the sides of the work bowl reasonably clean.
• 8. Turn the dough onto a lightly floured surface, shape into a ball, then roll in the flour to dust lightly. Place the loaf in the prepared pan, cover with a clean, dry dish towel, and set in a warm, dry spot until nearly doubled in bulk - this will take about 30 minutes.
• 9. When the dough has risen for 10 minutes, position one rack in the middle of the oven and slide a second rack in the slot just below. Place a large shallow baking pan on the lower rack - I use a 15 1/2 X 10 1/2 X 1-inch jelly roll pan - and half-fill with water. Preheat the over to 500°F.
• 10. Center the risen loaf on the middle rack and bake for 15 minutes. Reduce the oven temperature to 400°F and continue baking until richly browned and hollow sounding when thumped, 20 to 25 minutes longer.
• 11. Remove the bread from the pan as soon as it comes from the oven, set right-side-up on a wire rack, and cool to room temperature before cutting.

PORTUGUESE SWEET BREAD - PAO DOCE

Steps:

• Dissolve yeast in warm water in a large bowl.
• Stir in milk, 3/4 cup sugar, 3 eggs, salt, margarine or butter, and 3 cups of flour.
• Beat until smooth.
• Stir in enough of the remaining flour to make the dough easy to handle.
• Knead dough on a lightly floured surface until smooth and elastic - about 5 minutes.
• Place in a greased bowl and let rise in a warm place until it is double in size - about 1 to 1 1/2 hours.
• Punch down dough and divide in half.
• Shape each half into a round slightly flat loaf.
• Place each loaf into a well greased round 9" x 1 1/2" pan.
• Cover and let rise until double (a/b an hour).
• Heat oven to 350°F.
• Beat 1 egg and brush over tops of loaves.
• Sprinkle with 1 teaspoon of sugar.
• Bake until loaves are golden brown, about 35-45 minutes.

PAO DOCE (PORTUGUESE SWEET BREAD)

Steps:

• Boil potato until soft. Save 1/4 cup of the water the potato was boiled in and cool to lukewarm.
• Mash potato and measure out 1/2 cup.
• Add 2 Tbsp sugar and the yeast to the lukewarm potato water, stir to dissolve. Stir in mashed potato and set mixture aside to double in bulk.
• Scald milk, add salt and cool to lukewarm.
• Melt butter and cool.
• In large warm mixing bowl (rinse with hot water and dry before using), beat eggs.
• Remove 1 Tbsp of eggs to use for brushing tops of loaves.
• Gradually beat in sugar, then melted butter.
• Combine egg and yeast mixtures.
• Blend thoroughly.
• Add 1 1/3 cups of the flour and 1/4 cup milk.
• Beat until completely mixed.
• Add another 1 1/3 cups flour and beat till blended.
• (All ingredients should be in your dough now except for the last of the flour you will be kneading with.) Turn out the dough on floured board.
• Add last 1 1/3 cups flour* and knead dough till smooth and elastic, 75 to 100 times.
• Make a ball of dough, place in an oiled bowl, cover with damp cloth, and let rise in warm place. When double in bulk, punch down, divide dough into 2 round balls and place on 2 oiled pie pans or in oiled bread pans.
• Allow it to double in bulk (about 1 hour). Preheat oven to 350 degrees.
• Brush loaves with beaten eggs.
• Bake for 35-45 minutes or until brown and done. They may be frozen.
• * Additional flour may have to be added to make a soft dough.
• Dough should be smooth not sticky after kneading is complete. - - - - - - - - - - - - - - - - - -

BRAZILIAN CHEESE BREAD (PAO DE QUEIJO)

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.
• Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.
• Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.