By Admin − On Friday, February 23, 2018, 5 years ago in Breads
5 out of 5 with 508 ratings
comments: 52 - views: 191372

Portuguese Bread Recipe

Portuguese Bread Recipe

This delicious Portuguese bread recipe (receita de pão caseiro crocante) is perfect.

Preparation time2 h 15 min
Cooking Time 50 min
Ready In3 h 5 min
Level of DifficultyEasy
Servings4

Portuguese bread is a staple food in Portugal, and is enjoyed by people all over the world. Here is some information about Portuguese bread:

Types of Portuguese bread: There are many types of Portuguese bread, including broa (cornbread), pão de milho (cornbread), pão de centeio (rye bread), pão de trigo (wheat bread), pão de forma (sandwich bread), and many more.

Texture: Portuguese bread has a distinct texture, which can be crusty on the outside and soft on the inside. The crust can be thick and crunchy, and the bread itself can be dense and chewy.

Flavor: Portuguese bread has a unique flavor that comes from the use of traditional ingredients like wheat flour, rye flour, cornmeal, and sometimes even potatoes. The bread is often baked in wood-fired ovens, which can add a smoky flavor to the bread.

Uses: Portuguese bread is often used as an accompaniment to meals, or as a base for sandwiches. It is also used in many traditional Portuguese dishes, such as açorda (a bread soup), bacalhau (salt cod) dishes, and cozido (a hearty stew).

Availability: Portuguese bread is widely available in Portugal, and can also be found in Portuguese bakeries and specialty food stores around the world.

Overall, Portuguese bread is a delicious and versatile food that is enjoyed by many people around the world.  It enhances any meal thanks to its distinctive flavour and texture.

Ingredients

4 cups of flour 1 and 1/2 teaspoons of salt1 teaspoon of sugar1 sachet of instant dry yeast1 and 3/4 cups of water1 tablespoon of olive oil
4 cups of flour 1 and 1/2 teaspoons of salt1 teaspoon of sugar1 sachet of instant dry yeast1 and 3/4 cups of water1 tablespoon of olive oil
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Directions

  1. Mix all the dry ingredients, make a pit in the middle and put the water and the olive oil there.
  2. Knead well until all ingredients are well blended and you have a very sticky dough.
  3. Let it rise for 1 hour, after the leavening, make your desired bread shape on a dusted with flour tray and let it rise for another hour.
  4. Bake in a preheated oven at 200°C of 390°F for 50 minutes.

Note: Please make sure you use "Instant Dry Yeast", NOT active dry yeast. When you preheat the oven, place an empty tray in the bottom of the oven, as soon as you place bread in the oven, put some ice water in the empty tray at the bottom of the oven, 10 minutes before the bread is done, remove the tray with the water.
This will make the bread crusty.

Recipe & Photo Credit: receitasdept.blogspot.ca *

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Amy
Amy
I have made this a couple of times. I read all the comments and followed all directions to the T with instant yeast that was not “dead”. While the flavor is absolutely delicious, I have a problem with the dough “spreading”. It never really forms a firm ball at any part of the process and immediately goes flat and spread on the baking pan and results in a thin flatter loaf (which is devoured all the same haha). Do you have any idea what I am doing incorrectly?
5 days ago, Sunday, September 24, 2023
reply (+0) (-0)
Admin
Sorry to hear that Amy, you are doing something wrong but not sure what. Does it rise at all when it’s baking?
5 days ago, Sunday, September 24, 2023
Admin
Please make sure the dough has the right consistency, maybe add a little less water, you should be able to form it into a ball, if it doesn’t it’s because you added to much water, please remember that water measurements differ for different brands of flour as some react differently. The best way is to use your judgement and add or use less water.
5 days ago, Sunday, September 24, 2023
James
James
I'm supposed to add the yeast with the dry mix/ not in water before?
2 months ago, Monday, July 10, 2023
reply (+0) (-1)
Admin
That is correct James, because it's instant dry yeast and not active dry yeast, you don't have to proof it.
2 months ago, Monday, July 10, 2023
Nancy
Nancy
Should I keep adding flour as I knead?
2 months ago, Sunday, July 2, 2023
reply (+0) (-0)
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