Portuguese Peasant Bread Pão Saloio Recipes

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SALOIO BREAD : SIMPLE OR WHOLE GRAIN



Saloio Bread : Simple or Whole Grain image

If you want a simple introduction to the food of Portugal, saloio bread, or pão saloio, is a tasty way to ease into the cuisine of Northern Portugal. "Saloio" means "peasant" and this traditional bread is often referred to as peasant bread or farmhouse bread that originated in the countryside north of Lisbon in the region of Ponte do Rol. This bread has been around for more than a century, but it's still one of the most popular breads you can buy from a local baker. If you've made bread before, this recipe won't surprise you, but if you're a novice, here's a bit of information beyond the recipe to help you through the steps. ### Simple or Whole Grain This recipe is really two recipes in one. It calls for all-purpose flour and it's mixed and kneaded like you would other homemade breads like sourdough or whole wheat bread. However, once the dough has completed its first rise and has been divided and shaped for the second rise, the recipe gives you the option to knead in rye flakes, sunflower, and sesame seeds. The plain bread is great, but the seeds make the bread a little more... engaging. ### Baking Tips __Pay attention to your yeast's expiration date:__ Unfortunately, yeast doesn't stay "alive" forever. Buying it in bulk to save a buck or two is tempting, but if it sits around too long, it won't do its job of pumping up your bread. Bakers who make bread often buy active dry yeast in a jar, but buying pre-measured packets to use immediately is best for people who don't bake as often. __Make sure your oven is hot:__ This recipe calls for the oven to be preheated to 425 degrees Fahrenheit, which is hotter than everyday recipes like a cake or casserole require. The high heat helps the bread form a crust on the outside and leaves a chewy crumb (the loaf's interior) we expect from "artisan" breads. __Take its temperature:__ Instant-read thermometers are great for bread as well as meat! Artisan breads like this one are deceiving because the crust can be a beautiful brown while the inside is still developing (read: raw). The internal temperature should reach 190 degrees Fahrenheit before you take it out of the oven. This means poking a hole in your bread, but no one will notice and a tiny blemish is better than slicing into undercooked bread. __Resist opening the oven:__ The smell of fresh bread may taunt you, but try not to open the oven too much. Every time the oven is opened, the temperature drops significantly which will extend your baking time. ### Results This heavy rustic bread goes well with soup like the traditional caldo verde made with sausage, greens, potato, but this bread is good enough to eat on its own still warm from the oven. It's also pretty good with a drizzle of olive oil or butter, too.

Provided by Hoje para Jantar

Categories     Breads

Time 3h

Number Of Ingredients 7

1 1/8 cups water
2 teaspoons salt
15/16 tablespoon active dry yeast or 1 packet granulated yeast
4 cups all-purpose flour this is 4 and 2/3 cups flour
1 teaspoon sunflower seeds
1 teaspoon sesame seeds
1 teaspoon rye flakes

Steps:

  • Place water and salt in the bowl of a food processor and pulse for two minutes.
  • Add half of the flour and yeast and pulse until everything is combined. Add remaining flour and pulse until a dough forms.
  • Let dough rise until doubled in volume, approximately 90 minutes.
  • Divide dough and shape into two smaller balls. Place on a baking sheet lined with parchment paper. Sprinkle with flour.
  • For the whole grain breads, flatten dough balls and pour a tablespoon of rye flakes, sesame seeds, and sunflower seeds in the middle. Knead dough until grains are well mixed.
  • Preheat oven to 425 degrees Fahrenheit.
  • Place dough balls on the tray. Allow to rise for another 30 minutes. Lightly brush tops of dough with water and sprinkle with seeds. With a sharp knife or kitchen shears, make two shallow slashes (1/2 inch) on the surface of each dough ball.
  • Bake for approximately 30 minutes and the internal temperature reaches 190 degrees Fahrenheit.

Nutrition Facts : Calories 240 calories, Carbohydrate 48 grams, Fat 1 grams, Fiber 2 grams, Protein 7 grams, Sodium 590 milligrams

PAO CASEIRO (PORTUGUESE HOMESTYLE BREAD)



Pao Caseiro (Portuguese Homestyle Bread) image

This is a wonderful version of a Portuguese homestyle bread given to me by Maria Dias of www.portuguesediner.com. I have had this bread many times while in The Algarve in Portugal. It is easy and absolutely delicious!!

Provided by Joanne Burns

Categories     Breads

Time 2h5m

Number Of Ingredients 7

7 c white flour
2 tsp sea salt
2 tsp granuated active dry yeast
1 tsp sugar
1/2 c orange juice
1/2 c milk
2 1/2 c hot water

Steps:

  • 1. Mix salt into the hot water and set aside. Place flour in large bowl and add the yeast, sugar, milk, orange juice and water. Mix with a spoon until you get a consistent dough. (You can use mixer with dough hook, or your bread machine on dough cycle as well.) Place dough in large floured bowl. (If dough is very soft add extra flour.) Cover the bowl with a towel and let it rise for at least one hour until it doubles in size. Separate the dough (with flour on your hands), into two pieces (for two large loaves) or four pieces (for four small loaves). Place on a lightly floured sheet pan; let rest for 15 minutes, while you preheat oven to 400 degrees. Place in oven and bake for 30 -40 minutes until top starts to be golden. It is done if you tap the loaf and it sounds hollow. Take out of oven and cool. Serve warm with butter.

PORTUGUESE FARM BREAD



Portuguese Farm Bread image

Provided by Jean Anderson

Categories     Bread     Bread Machine     Bake

Yield Makes one 8-inch round loaf

Number Of Ingredients 5

1 tablespoon active dry yeast
3/4 cup unsifted semolina (durum) flour
1 cup very warm water (110° to 115°F)
3 cups sifted unbleached all-purpose flour
1 teaspoon salt

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.

PAO: PORTUGUESE FARM BREAD



Pao: Portuguese Farm Bread image

Provided by Food Network

Time 2h40m

Yield 1 (8-inch) round loaf

Number Of Ingredients 5

1 tablespoon active dry yeast
3/4 cup unsifted semolina (durum) flour
1 cup very warm water (110 to 115 degrees F)
3 cups sifted unbleached all-purpose flour
1 teaspoon salt

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.

BRAZILIAN CHEESE BREAD (PAO DE QUEIJO)



Brazilian Cheese Bread (Pao de Queijo) image

These yummy gluten/wheat free breads are good for those with Celiac disease or gluten intolerance. These are good either served plain, or with marinara sauce. For more variety, try adding a variety of herb seasonings, such as Italian seasoning or try substituting other cheeses for the Parmesan.

Provided by GLOJAO

Categories     Bread     Quick Bread Recipes

Time 40m

Yield 6

Number Of Ingredients 8

½ cup olive oil or butter
⅓ cup water
⅓ cup milk or soy milk
1 teaspoon salt
2 cups tapioca flour
2 teaspoons minced garlic
⅔ cup freshly grated Parmesan cheese
2 beaten eggs

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.

Nutrition Facts : Calories 384.9 calories, Carbohydrate 39.9 g, Cholesterol 70.9 mg, Fat 22.6 g, Protein 6.3 g, SaturatedFat 4.7 g, Sodium 555.1 mg, Sugar 0.9 g

PORTUGUESE SWEET BREAD - PAO DOCE



Portuguese Sweet Bread - Pao Doce image

I found this recipe when I was looking for recipes to be posted for ZWT5. It is from the New Betty Crocker International Cookbook. So soft and light!

Provided by Leahs Kitchen

Categories     Yeast Breads

Time 4h35m

Yield 2 loaves, 10-12 serving(s)

Number Of Ingredients 10

2 tablespoons active dry yeast
1/4 cup warm water
1 cup lukewarm milk (scalded, then cooled)
3/4 cup sugar
1 teaspoon salt
3 eggs
1/2 cup butter, softened
5 -6 cups all-purpose flour
1 egg (for glaze)
1 teaspoon sugar (for glaze)

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.

Nutrition Facts : Calories 420.6, Fat 12.8, SaturatedFat 7.1, Cholesterol 102.2, Sodium 356.8, Carbohydrate 65.4, Fiber 2.3, Sugar 15.6, Protein 10.8

PORTUGUESE PEASANT BREAD



Portuguese Peasant Bread image

This dense bread is called broa in Portugal. Barley cereal for babies is what gives this bread its unusual texture and flavor.

Provided by Pinay0618

Categories     Breads

Time 55m

Yield 24 serving(s)

Number Of Ingredients 6

2 tablespoons sugar
2 (1/4 ounce) packages active dry yeast
1 (8 ounce) package barley nugget cereal, uncooked
2 1/2 cups stone-ground white cornmeal
4 teaspoons salt
4 3/4 cups all-purpose flour

Steps:

  • In small bowl, stir sugar and yeast into 1/2 cup warm water (105 to 115 degrees F); let stand until yeast mixture foams, about 5 minutes.
  • In large bowl, combine barley cereal, cornmeal, salt, and 4 cups flour. With wooden spoon, stir in yeast mixture and 2 1/2 cups warm water (105 to 115 degrees F) until combined. With floured hands, shape dough into a ball in bowl.
  • Cover bowl with plastic wrap and let rise in warm place (80 to 85 degrees F) until doubled, about 1 hour.
  • Punch down dough and turn onto well-floured surface. Knead dough until smooth, about 5 minutes, working in more flour (about 3/4 cup) as necessary while kneading.
  • Grease large cookie sheet. Cut dough in half and shape each half into a 6-inch round. Coat each round with flour; place on cookie sheet. Cover loaves with towel and let rise in warm place until doubled, about 1 hour.
  • Preheat oven to 400 degrees F. Bake loaves until golden brown, a total of about 35 minutes, using spray bottle to spritz loaves with water after first 5 minutes of baking, and again 10 minutes later. Cool on wire racks.

Nutrition Facts : Calories 182.7, Fat 0.7, SaturatedFat 0.1, Sodium 446.9, Carbohydrate 39.1, Fiber 2.7, Sugar 2.4, Protein 5

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