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

Info

Preparation time:

2 h 15 min

Cooking Time:

50 min

Ready In:

3 h 5 min

Level of Difficulty:

Easy

Servings:

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Eddy

Member since Oct 1, 2015

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Portuguese Bread Recipe

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Posted in: Bread Recipes

Fri, Feb 23, 2018

5 out of 5 with 504 ratings

Views: 173463 - Comments 42

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 Get Portuguese ingredients

Directions

Mix all the dry ingredients, make a pit in the middle and put the water and the olive oil there.
Knead well until all ingredients are well blended and you have a very sticky dough.
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.
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 *

Comments

amanda - 2 Days ago

want to make this and wondering if I put this on a pizza stone that is dusted with flour if this will work? I also would like to know if I use bread flour will it still work?

[reply] (+1) (-0)

Eddy

Hi Amanda, yes for both. Let us know how it turns out.

2 Days ago (+1) (-0)

Gina - 6 Days ago

This is my go to bread recipe 2x week. Day one - have it with onion soup, day 2 - French toast it, day three butter and coffee day 4 - bread pudding. Way peezy, tasty and very filling. Loaf of bread costs $6 here - I mark my bread for less than $1 loaf.

[reply] (+1) (-0)

Eddy

Great to hear Gina, thank you for the feedback.

6 Days ago (+0) (-0)

Linda - 2 Months ago

Do I need a Dutch oven to make this bread? What can I use to keep the round form other than a dutch oven?

[reply] (+2) (-0)

Eddy

No you don't Linda, just a regular oven, form a ball and flatten it a little, then make a cross type cut on top.

2 Months ago (+0) (-0)

Shawn - 2 Months ago

I just baked your recipe as we have trouble finding good, crusty bread here in Florida. I used a baking stone and the bottom of the bread stuck so no bottom crust. Is the baking stone the problem?

[reply] (+1) (-0)