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This amazing Portuguese homemade bread recipe (receita de pão caseiro), creates a crusty and delicious bread.

Info

Preparation time:

2 h 10 min

Cooking Time:

50 min

Ready In:

3 h

Level of Difficulty:

Easy

Servings:

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Eddy

Member since Oct 1, 2015

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Portuguese Crusty Homemade Bread Recipe

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Posted in: Bread Recipes

Tue, Sep 18, 2018

5 out of 5 with 356 ratings

Views: 155501 - Comments 24

Portuguese homemade bread, also known as "pão caseiro," is a traditional type of bread that is popular in Portugal. It is made from simple ingredients, including flour, water, yeast, and salt, and is typically baked in a wood-fired oven.

The bread has a crusty exterior and a soft, chewy interior with a slightly sour flavor. It is usually shaped into round loaves or long baguettes and is commonly served as an accompaniment to meals, as well as used for sandwiches or toast.

One popular variety of Portuguese homemade bread is "pão alentejano," which is made with a mixture of wheat and rye flour and has a dense texture and a slightly sweet taste.

Making Portuguese homemade bread can be a time-consuming process, as the dough needs to be allowed to rise for several hours to develop its characteristic texture and flavor. However, the result is a delicious and satisfying bread that is well worth the effort.

Ingredients

6 cups of flour1 and 1/2 teaspoons of salt1 teaspoon of sugar1 sachet of instant dry yeast2 and 1/2 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 in it.
Knead well until all ingredients are well blended and the dough is very sticky.
Let it rise for 1 hour, after leavening, make the desired shape and let rise for another hour.
Place the dough on a tray/pan put it above the middle rack in a preheated oven at 200°C or 400°F for about 50 minutes.

NOTE: Place an empty tray at the bottom of the oven when you preheat it. As soon as you place the bread in the oven, add some ice water to the empty tray, 10 minutes before the bread is done, remove the tray with the water. The result is a very crispy bread.

Recipe & Photo Credit: cozinhapra3.blogspot.pt *

Comments

Pauline verriere - 4 Months ago

Doing it tomorrow….ummm hate to be pushy…but do you have for portugese corn bread?

[reply] (+0) (-0)

Eddy

Yes, this is a very good one: Portuguese Corn Bread Recipe.

4 Months ago (+1) (-0)

FatCatAnna - 9 Months ago

This recipe was amazing !!!! I cheated by using the dough section though of an old bread machine. And then followed the remainder of the instructions. I think next time may add a wee bit less flour, as they weren't as light as the regular bakery store ones ... but maybe this is the way original Portuguese buns are supposed to be. All I know, crunchy on the outside, moist on the inside. I made a breakfast egg sandwich with half of a bun this AM (I'm a Type 1 Diabetic so try to watch my carb intake) ... and all I can say .... sooooo good! Thank you so much @Eddy for sharing this recipe with us!!! I rarely buy store made bread due to how it goes wonky quickly and hey ... that's lost money for a foodie on a tight budget. I posted a picture of how they looked on Instagram ... hopefully links are allowed in the comment area ... otherwise ... look for FatCatAnna ... https://www.instagram.com/p/Cf0KlIeMyy3/

[reply] (+0) (-1)

Tavis - 12 Months ago

Anyone try this with ancient grain flour like Einkorn? Did you make any modifications for the lower gluten content?

[reply] (+0) (-0)

Janice - 12 Months ago

What flour I am in UK, do I use strong white bread flour, plain flour or self raising flour please x

[reply] (+1) (-0)

Eddy

Hi Janice, here in North America, we use all-purpose/plain.

12 Months ago (+1) (-0)

Christina - 12 Months ago

Hi. I don’t have a lot of bread making experience but want to try this. When using instant yeast do you dissolve in water or just add to the dry ingredients?

[reply] (+6) (-1)