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.