NO KNEAD ARTISAN BREAD
Never buy bread again with this easy recipe. Trust me. It’s so crusty, moist and delicious.
Just mix, let it rise, and bake to golden perfection. 🥖👩🍳
Ingredients
3 cups flour
2 tsp salt
2 tsp instant yeast
1.5 cups warm water
Category: Bread
Pão Caseiro – Portuguese Home style Bread
Let’s make Homestyle bread – Pao Caseiro together!
Romeo and Juliet Sandwich is a combination of Portuguese Sao Jorge Cheese and Marmelada
Ingredients:
4 cups flour
3 teaspoons dry yeast
1 teaspoon salt
1 and 1/4 cup warm water
1/4 teaspoon sugar
Preparation:
Place four in a bowl and make a well. Add yeast to warm water and sugar and let sit for 10 minutes to activate yeast. Add yeast to flour, mix slightly.
Add salt, 4 more tablespoons water, and mix until a round ball of dough forms. Knead on floured surface for a few minutes.
Place in floured bowl, cover and let rise until double.
After rise, shape into bread rolls shapes. Cut a cross slit on top, cover and let rise for 30 minutes.
Set oven at 395 degrees F., Sprinkle with a little flour and bake for about 30 min or until a light golden crust forms.
Note: Cooking times may vary depending on your oven.
Portuguese Chourico Bread with Ham, Peppers and Onions
Are you drooling yet? My family went crazy when I made this bread and it disappeared the same day! I barely had a chance to take the photo of the finished bread for this post.
Making this bread is simple and you can substitute any meats you have on hand. Feel free to use more varieties of meats. I had a few slices of salami, so I added them. I used store bought fresh pizza dough from the market but you can follow the recipe below and make your own.
I suggest you make 2 and save one for the next day. It’s also a perfect treat to bring along for your next party this Holiday Season! 🙂
Watch this video of the bread fresh out of the oven!
Ingredients:
1 + 1/2 pound of store bought pizza dough or make your own (recipe below)
1 small chourico or linguica sausage (cut into thin slices)
3 or 4 slices of ham (cut into strips)
3 slices of salami (optional, cut into strips)
1 medium onion (sliced)
1 medium red pepper (sliced)
1 cup of shredded cheese
1 tablespoon plus 1 teaspoon olive oil
1 tablespoon of coarse corn meal
Pizza Dough
3 1/2 cups of flour
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons salt
1 1/2 cups warm water
2 tablespoons olive oil
In a medium bowl mix the dry ingredients. Add the water and oil and mix until a ball forms. It you find the dough too sticky add more flour. Grease a large bowl with olive oil and add the dough rolling it to coat with the oil. Cover with plastic wrap, cover with a warm towel, and place in a warm place for about 1 hour until the dough doubles in size.
Preparation:
Preheat oven to 425 degrees F.
Saute the onions and peppers for a few minutes in 1 tablespoon olive oil until translucent and set aside to cool
Roll out the dough into a large rectangle. Add a layer of onions followed by a layer of meat.
Begin gently rolling the dough evenly.
Sprinkle the corn meal on a large sheet pan or pizza pan. Place the bread on pan. Brush with a little olive oil.
Cook for 20 minutes or until the bread is golden and crispy.
Let cook slightly before cutting. Take a bite and start drooling! Enjoy!
Portuguese Papo Seco Stuffed Pork Chops
I never through out my day old Papo Secos (Portuguese rolls) because they are perfect for making stuffing like this one for these delicious baked pork chops.
You will never fry pork chops again once you try this recipe because they come out moist and flavorful.
Ingredients:
6 pork chops (1 inch thick)
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
2 teaspoons paprika
2 eggs (beaten)
2 cups seasoned bread crumbs
Stuffing
3 Papo Seco rolls (cut into cubes)
1 tablespoon olive oil
1 tablespoon butter or margarine
1 small onion (diced)
1 small celery stalk
2 cups chicken broth (or 1 chicken bouillon cube with 2 hot water)
1 tablespoon parsley (chopped)
1/2 teaspoon dried thyme
1 cup cooked corn
Preparation:
Step 1: Cut a slit into each pork chop for stuffing. Season with the spices and set aside while you make the stuffing.
Step 2: Prepare stuffing by sauteing the onion and celery in the butter and oil for about 3 minutes until cooked. Add the bread and the rest of the stuffing ingredients except corn and mix well with a fork until the bread is soft and it has absorbed the broth. Add the corn and mix well. If you find the stuffing too wet add more bread, or add more broth if too dry.
Step 3: Place the beaten eggs and bread crumbs into 2 separate bowls big enough to hold the pork chops for dredging.
Stuff the pork chops with about 2 or 3 tablespoons of stuffing and secure with 2 toothpicks. Coat chops with the egg on both sides, then dredge into the bread crumbs.
Place on greased cooking tray and spray the tops with a coating of cooking spray.
Cook at 350 degrees F for about 45 minutes or until golden brown and temperature reaches 165 degrees. This recipe goes great with my Portuguese tomato rice recipe.
Portuguese Panzanella with Chourico and Presunto
Never throw away your day old bread. Make this Panzanella salad. Simply cut the bread into 1 inch cubes, coat with a little olive oil and your favorite seasonings and cook in your oven for a few minutes until crispy. This salad is easy to make and you can substitute the meats with any you prefer. Enjoy!
Ingredients:
Chourico sausage (thinly sliced)
Presunto (Prociutto * thinly sliced and chopped)
Tomatoes (cut into chunks)
Cucumbers (cut into chunks)
Apple (cut into chunks) This is optional
Cheese (cut into small cubes)
Red Onions (sliced thinly)
Olive oil
Red wine vinegar or Balsamic vinegar depending on your preference
Salt
Pepper
Basil (chopped)
Crusty Bread cut into cubes or store bought croutons
Preparation:
Place the tomatoes, cucumbers, tomatoes, chourico, presunto, and onions in a deep salad bowl.
Make dressing by mixing equal parts oil and vinegar and then add salt and pepper to your taste in a small jar and shake well.
Pour dressing over the salad. Top with basil and the croutons.
Note: Make the salad ahead of time and store in the refrigerator before adding the dressing if you want to serve it later in the day.
Chourico and Egg Flat Bread
When you take one bite of this flat bread you’ll taste the delicious savory flavor of the chourico and eggs breakfast that you enjoy on weekend mornings!
This flat bread is my husbands new favorite! He loves everything with chourico and, he’s also is a pizzaholic so its a perfect combination for his taste buds. He did request more eggs on top the next time I make it! Now he wants me to make a flat bread out of his other favorite dish, Carne Alentejana! I better get experimenting. Enjoy!
Find this recipe along with recipe for dough in my Taste Portugal More easy Portuguese recipes cookbook.
Ingredients
1 lb of pizza dough (find recipe on this blog)
1/2 to 1 whole chourico or linguisa sausage cut into spices
eggs (as many as you want for topping pizza)
1 small onion (thinly sliced)
1 clove garlic (finely minced)
1 or more cups shredded cheese (any favorite)
2 tablespoons chopped fresh basil
2 teaspoons olive oil
Fresh cracked pepper
1/4 cup Shredded Parmesan cheese
Flour and course corn meal for dusting pan
Preparation:
Preheat oven to 425 F.
Spread out pizza dough into a thin desired shape on a cookie sheet that has been dusted with flour an a little course corn meal.
In a small skillet add one teaspoon of olive oil and saute the onions and garlic for about 2 minutes on medium heat.
Add the sliced chourico and let brown for a few minutes. Set aside to cool.
When dough is cool, spread the chourico evenly on the dough. Sprinkle with the basil and the shredded cheeses.
Break the eggs gently and place evenly spaced on top. Drizzle the remaining olive oil over the eggs and chourico.
Top with fresh cracked pepper. Cook for about 15-20 minutes until the dough is golden brown.
Easy Sliders on Sweet Rolls
I made these slider using King’s Hawaiian Sweet Rolls. The bread tastes like my recipe; classic Portuguese Sweet Bread, so be warned that the rolls are delicious and you’ll eat the whole bag in one day! The bread has it’s beginnings in the 1950’s in Hilo, Hawaii where Robert Taira, the Hawaiian-born son of Japanese immigrants opened his first bakeshop.
Portuguese Sweet Bread is famous in Hawaii, visit this website Kona Historical Society where you’ll find the history of the Portuguese and the sweet bread in Hawaii. Maybe these King’s Hawaiian rolls were inspired by the Portuguese recipe.
The sliders were easy to make because instead of making small patties one by one, I simply formed the meat into meatballs and then flattened them with a spatula. They all come out perfectly shaped tiny sliders.
Sliders:
16 Hawaiian buns or Sliders buns
4 hamburgers
Toppings:
Cheese
Lettuce
Onion
Sliced Tomato
Ketchup
Sesame seeds
melted butter
Cook burgers and cut into fourths. Top with cheese and turn off heat. Set aside and keep warm until ready to assemble sliders.
Lisa’s Swirly Chourico and Pepperoni Bread
M
This Swirly Chourico/Pepperoni Bread was made by my daughter. This is one of those recipes that you’ll make very often! It’s great for an easy snack, as an appetizer or to serve for game day parties!
I have a recipe here on this blog for a perfect pizza dough although, some days I get my pizza dough at my supermarket since they make fresh pizza there and sell it by the pound. You can also use the frozen pizza dough or bread dough. Let dough thaw out completely. If you find your dough too elasticity add a little flour and it will roll better for you. Enjoy!
Ingredients:
1 and 1/2 pounds pizza or bread dough
1/2 to 1 pound pepperoni/chourico/linguica sausage (sliced thin) (use only chouriço or pepperoni if desired.
8 oz Mozzarella cheese (shredded depending how cheesy you like)
1 small onion (thin sliced) (optional)
2 tablespoons olive oil
1 teaspoon dry oregano
1 tablespoon fresh or dried basil leaves
1 egg (for egg wash)
1 teaspoon water
Instructions:
Cook onions in oil until translucent and let cool
Roll pizza dough and place on floured surface. Spread the onions evenly over the dough and brush the dough with the remaining oil left in pan.
Layer chourico or pepperoni evenly over the entire area of dough.
Top with the oregano, basil, and cheese.
Beginning at the long end, gently roll the dough into a long cylinder shape. Pinch any open edges with your fingers. Lightly flour a long sheet pan and the gently place the bread onto the middle of the pan.
Beat the egg with the water and brush over the bread. Make a few small slits on top of bread with a knife. Cook at 400 degrees F. for about 20 -30 minutes or until golden brown. Let sit for a few minutes to cool before slicing. Enjoy!
Portuguese Rolls – Papo Secos
The Portuguese passion for it’s cuisine is surely matched by the love of it’s bread!
“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” – James Beard
Various regions of the country have their own artisan favorites such as Pão de Centeio “Rye Bread” and “Broa de Milho” from Tras-Os-Montes, and Pão Alentejano from Alentejo.
The Papo Seco which literally means “dry throat” is the most popular bread eaten all over the country both in homes and a staple at every restaurant. Often people will say I have a “Papo Seco” to signify they need something to drink.
The roll is crusty on the outside and light and airy in the center which make it perfect for sandwiches and for absorbing sauces.
The method of preparing it and shape of the roll is uniquely Portuguese and extremely popular but I found there are many recipes.
While researching some bread recipes I discovered that there are many different recipes to make Papo Secos. Some use basic dry yeast, while other use (fresh starter).
Papo Seco Recipe :
Ingredients:
10 and 1/2 cups of all purpose flour (plus more for kneading)
1 and 1/4 tablespoon salt
1 and 1/4 tablespoons sugar
2 packages of active dry yeast
3 cups warm water
Instructions:
Mix water, sugar, salt and yeast in a bowl. Add the flour a little at a time and mix with your hand or with a dough hook.
Knead for at least 10 minutes until the dough is smooth and forms a ball of dough. Poor the dough onto a floured surface and knead into a ball.
Place in a bowl, cover and store in a warm place until the dough doubles in size. Approximately one hour.
Shape the dough into balls, make a crease with your palm to form a crease and let rise for at least one hour or until doubled.
Cook at 375 degrees for 40 -45 minutes until golden brown.
The rolls will be crusty after cooking. Place in a plastic bag when cooled and they will become softer.
Bruschetta a Portuguesa
I’m reinventing the Papo Seco!
You’ll never waste any leftover Papo Secos again, once you make this easy recipe for Bruschetta; an antipasto from Italy whose origin dates back to the 15th century.
Bruschetta; is grilled bread rubbed with garlic and topped with olive oil. Many variations include toppings of tomatoes, grilled vegetables, beans and cured meats and cheese.
You can be creative with this recipe by adding your favorite variations of olives, cheeses and cured meats!
Don’t be afraid to make a double batch because there seems to never be enough of these little mouthwatering treats!
Ingredients:
3 – 4 Papo Secos – Portuguese Rolls or Baguette (day old or more)
2 medium ripe tomatoes (chopped very finely)
Or use 1/2 cup of my sun dried tomato recipe
1 slice of Presunto (finely diced)
1/4 cup finely chopped red onions
1/4 cup chopped black olives
1/4 cup roasted red pepper (finely chopped)
2 cloves garlic (finely diced)
4 tablespoons of Portuguese Olive oil
1 teaspoon of finely chopped parsley
crushed black pepper
Instructions:
Slice the bread into very thin 1/4 to 1/2 inch slices and place each one flat down onto a large baking sheet.
Place one chopped garlic clove and 2 tablespoons of olive oil in a very small microwave safe bowl and cook for about 30 seconds to infuse the oil with garlic flavor.
Brush the bread with the garlic infused oil, but leave half for the topping.
Place the tray with the slices of bread under the broiler to toast for about 2 minutes or until a light golden brown turning over to brown the other side.
*Caution: The bread will toast quickly. Always leave the oven door open when you toast bread in your oven broiler!
Drain the tomatoes to remove any moisture and place them in a plastic or ceramic bowl. Add the remaining ingredients including the remaining garlic clove and olive oil and mix.
Place 1 tablespoon of the topping onto each slice of toasted bread.
Now available in Canada – Amazon Canada
![LISBON BLUE ETSY SHOP Portuguese Inspired Gifts – Men, Women, Cooks, Mom, Dad, Grandparents](https://tiamariasblog.com/wp-content/uploads/2019/11/lisbon-blue-shop-e1613744481421.jpg" "Portuguese Inspired Gifts – Men, Women, Cooks, Mom, Dad, Grandparents")
LISBON BLUE ETSY SHOP
My appearance on RTP Portuguese TV Notícias do Meu País
No Kid Hungry | Share our Strength Help End Child Hunger in America
GONSALVES FOODS