Tagged: Portuguese bread

Photo Gallery / Traditional customs

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.

 

 

 

 

 

Photo Gallery / Recipes

Papo Seco – Portugal’s Favorite Bread

The Portuguese passion for it’s cuisine is surely matched by the love of it’s bread! 

Home style bread & Portuguese rolls

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, but 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. 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).

Making and storing fresh starter in your home seems quite easy and the benefits of using are quite fascinating. I had always wondered how the starter was formed without yeast, and I’m so happy that I found the recipe.

I was even more thrilled to discover that “King Arthur Flour” website actually sells the “Starter Dough” and you can buy it online. You can have a piece of the starter that began 300 years ago!They also sell the yeast that they use in their kitchens. The best part is that the yeast is 75% cheaper and better than the one in the supermarkets!

Please bare with me until the end of this post for recipe for Papo Secos. I found this information very interesting to share with you since it will enhance your future bread making!

 

“Where else can you find FRESH sourdough starter – not dried? And what a history this has; it’s descended from a starter that’s been lovingly nurtured here in New England since the 1700s. When you feed it, it quickly becomes your own, adapting itself to your own region and climate. Generations of bakers before you have made wonderful bread with a bit of this same bubbling brew. Join the ranks of satisfied sourdough bakers. www.kingarthurflour.com/shop

SAF instant is the yeast used most often in the King Arthur test kitchens. It’s easy to use (no proofing or pre-dissolving), fast-acting and long-lasting, continuing to work for hours longer than “rapid” yeast. It’s absolutely reliable. AND it costs 75% LESS than supermarket active dry yeast. ‘Nuff said. . www.kingarthurflour.com

 

Here is a recipe to make a “Starter Dough”from scratch!

APPLE STARTER:

3/4 CUP OF SPRING WATER, 2 CUPS FLOUR, 1/2 CUP GRATED APPLE.   Mix and cover, and let sit to ferment.
DAY 1-3:  Stir once a day.  You should be able to smell the starter.
DAY 4:   Put starter into a bowl and add 2 cups flour and 3/4 cup spring water.  Cover and let sit for another 24 hours.
DAY 5:   The starter is now ready to use, and can be refrigerated.   Once a week discard half the starter and add 1 cup fresh flour and 3/4 cup spring water, mix again

 

EASY YEAST STARTER or SPONGE:

1 PACKAGE DRY YEAST (2-1/4 TSP).  1 CUP WARM WATER, 1 CUP HIGH GLUTEN FLOUR.

Mix, set aside at room temperature for a minimum of 6 hours.  or, mix at night, put in the frig, and then take it out about two hours before making the rolls.

 

5 Healthy Reasons to make your own Sourdough Starter

1- Increases beneficial lactic acid

The longer rise time needed for sourdough increases the lactic acid and creates an ideal pH for the enzyme phytase. This enzyme breaks down phytates (read more about the dangers of phytic acid here) more effectively than in yeast breads.

Sourdough rye has the least amount of phytates (somehow the Swiss culture mentioned above must have known this) making it a healthier bread.

2- Predigestion of starches

The bacteria and yeast in the sourdough culture work to predigest the starches in the grains, thus making it more easily digestible to the consumer.

3- Breakdown of gluten

Here again, the longer soaking and rising times in the preparation of sourdough breaks the protein gluten into amino acids, making it more digestible.

4- Preservative

The acetic acid which is produced along with lactic acid, helps preserve the bread by inhibiting the growth of mold.

5- Better blood glucose regulation

There has been some research suggesting that sourdough bread — sourdough white bread — showed positive physiological responses. The subjects’ blood glucose levels were lower after eating sourdough white bread compared to whole wheat, whole wheat with barley and plain white bread. Interestingly, the subjects tested after eating whole wheat bread fared the worse — with spiking blood glucose levels.(http://realfoodforager.com/5-reasons-to-make-sourdough-your-only-bread/January 17, 2012)

 

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Since we know the benefits of making your own starter dough, here’s the Papo Seco recipe! Enjoy!

 

Papo Seco recipe – By: Azorean Green Bean

“Azorean Green Bean is all about preserving the food and culture of the Azores.

There’s a lot of overlap between the Azores and continental Portugal, and we’ll be taking a look at that, too. But for now it’s all about the Azores”

 

Ingredients:
4 cups of all purpose flour
1 tablespoon of salt
2 teaspoons of sugar
1 envelope package of rapid rise yeast
2 cups of lukewarm water
1 egg white beaten or milk for brushingDirections:

Using a large bowl mix together the flour, salt and sugar then leave aside.
In a separate large mixing bowl, add the two cups of lukewarm water and gently mix in the yeast using a whisk. Add the dry ingredients into the water a little at a time and keep mixing until it forms a soft ball of dough. At this time you will need to use your hands to mix in the remaining flour and combine together. Take the dough out into a floured surface and knead for a couple of minutes. Place the dough into a greased bowl and cover with a dish towel or blanket. Place the bowl in a warm place and let the dough rise for an hour.

Remove the dough and place onto a floured surface, punch the dough down, and knead for about 10 minutes, until the dough feels smooth.

Separate the dough into ten equal balls. Shape them and place them on a greased or parchment paper lined baking trays, and let them rise for 30 minutes. You can shape the rolls by making an indent in the middle with the side of your hand, or you can roll the dough into an oval shape and score with a knife across the top lengthwise before it goes in the oven. What ever way you chose you really can’t go wrong.

Preheat the oven at 375 degrees and brush the rolls with either egg white or milk. Bake for 30 minutes or until the rolls are slightly golden brown and sound hollow when tapped on the bottom.

 

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Here’s another recipe variation:
Visit portuguesebreads.blogspot.com for some great Portuguese bread recipes!

 

Ingredients

4 cups bread flour
1 cup fermente (starter)
3/4 -1 teaspoon sea salt
1- 2 cups tepid water

Technique

Mix the ingredients and knead until smooth. About 10 minutes of hand-kneading.
Cover and let rise overnight. 10-12 hours is normal. I always make the dough at night and by morning it is ready to finish and bake.

STEP 1 – Divide into balls – divide the dough into several balls – a little smaller than the size of a tennis bal
l

Dough divided into balls

STEP 2 – Roll on a lightly floured board until you have a smooth ball of dough

Roll into small balls

STEP 3 – Crease the ball of cough with the side of your hand – press firmly almost to the board.

Use the side edge of hand to crease

This is what is looks like with the crease:

Roll creased ready to pinch ends

STEP 4 – Twist the ends – now you must grab about an inch in from each end and twist the dough to for the ends – this technique hold the shape of the roll.
NOTE – some people use a little rice flour in the crease to keep it from sealing up.

Papo-Seco pinched ends ready to rise

STEP 5 – Lay the roll CREASE side DOWN onto a floured tea towel or clean cloth – push the towel up slightly to the roll as you form the next roll – this keeps the rolls from spreading out.

Crease side down on this step!

STEP 6 – cover and let rise – 1 hour – when ready. carefully lift the rolls onto your baking sheet, this time with the CREASE side UP

Ready to bake

STEP 7 – Pre-heat the oven to 425F and set a pan of water on the bottom rack. Bake the rolls for 25 minutes or until done – they should be golden brown when they are done!

Can you smell them?

 

Photo Gallery / Recipes / Traditional customs

b Broa – Pão de Milho – Portuguese Corn Bread

The dog wags his tail, not for you, but for your bread.

–Portuguese Proverb
Pão de Milho, is my favorite of all the classic Portuguese breads. This artisan style bread is usually made with both Corn and Wheat flour and originated in the Northern region of Tras os Montes, Portugal.
What is unusual about this baking process it that you initially use scalding hot water to pre-cook the corn flour before you add in the regular flour. This is called pre-gelatinization of the corn meal, kind of like cooking polenta.
This process speeds up the cooking and leaves a less sticky dough. Once the corn flour and water mixture cools down you add the flour and finally the yeast.

The dough is placed in round shaped pans to form the bread. There is no need to let the dough rise for hours like most bread doughs.

Serve with the classic  Caldo Verde soup or with a Portuguese Antipasti Platter which includes presunto, and various cheeses for a truly authentic presentation.

Watch the videos at the end of this post to see the old world traditions of making this bread.

Makes 1 corn bread

Ingredients:

3 and 3/4 cups of white corn flour (you may also use fine yellow corn flour)

3 cups of flour

3 cups boiling water

1 tablespoon melted butter

2 teaspoons sugar

2 teaspoons salt


Yeast Starter:

1/4 cup warm water

1/2 teaspoon of sugar

2 teaspoons powdered yeast

1 tablespoon of flour

Instructions:

Make the yeast starter and set aside.

Place the corn flour in a mixing bowl and add the boiling water butter, sugar and salt. This will start the cooking process of the corn flour.

Mix well with a dough hook or with your hands if the dough is cool enough to handle. Let the dough rest for about 5 minutes and add the flour a little at a time.

Add the yeast mix and knead until the dough is smooth and can be shaped into a ball.

Place dough on a floured surface and shape into a ball. Coat the top of the dough with corn flour.

Form the dough into a flat round shape and place in a greased cake pan or pie plate.

Meanwhile preheat oven to 450 degrees. Let the dough double in size for about 30 minutes or longer.

You’ll  notice the cracks forming on the dough but that is what gives the dough an artisan appearance.

Cook for about 45 minutes until the crust is dark. Hit the bread with your knuckles and listen for a hallow sound. You may need to cook the bread longer depending on your oven since temperatures vary.

Let cool before slicing. The bread will be very crusty. If you want a softer crust, place the cooled bread in a food safe plastic bag for a few hours.

I wish you could taste it with that melted butter!

Watch this video to see the old process of making Pao Milho and cooking it in a wood fired oven.

Making Pao de Milho old tradition Part I

Part II

Part III

Part IV

Holiday Recipes / Photo Gallery / Recipes

Portuguese Easter Bread – Folar de Pascoa

 


“Folare da Pascoa” –  “Easter Bread” is a symbolic bread made for Easter celebrations.

There are many different versions of the bread made in the Christian, Catholic, and Orthodox communities around the world.

They all have the common theme of a cross, or Chris-crossed, shape made on top of the bread with dough to represent the crucifixion of Christ.

Sometimes eggs are baked inside the bread to represent rebirth or fertility.

In Medieval times eggs were exchanged to represent seasonal rebirth. When Christianity evolved, the eggs significance changed to represent the rebirth in man as Jesus Christ was reborn on Easter Sunday.

Chef Luisa Fernandes  Executive chef at Robert Restaurant/MOD Museum of Art & Design made these Easter Breads.  I was so happy that she gave me her recipe to share with you.

Watch the chef in a recent interview on Portuguese TV:

 

Recipe Folar de Pascoa by Chef Luisa Fernandes.

Ingredients:

4 cups flour
1 1/2 cups flour to begin starter dough
3/4 cup margarine
4 eggs
2 packages dry east
1 3/4 cups sugar
1 tbsp cinnamon
1 tbsp Anise seed
1 tsp salt
2 cups warm milk
crated rind of 2 lemons

Instructions:
In a large bowl dissolve yeast in a 1/4 cup of warm water. Add the 1 1/2 cups flour, knead well and set aside.
Mix dry ingredients together in a bowl. In a mixing bowl with a dough hook,  mix eggs and warm milk, margarine, then add dry ingredients and the prepared dough.

Continue mixing until the dough feels like soft bread dough.  Place dough into a large bowl that has been coated with flour, cover with saran wrap and a warm towel. Let the dough rise for about 3 hours in a warm area.

Meanwhile boil the 4 eggs in onion peels (yellow onions for golden eggs, red onion peels for red eggs) for about 10-12 minutes which will make them get a golden color. Set them aside. (This step is optional, you can leave out the eggs.)

When your dough has risen remove from bowl and place on a floured surface.

Divide the dough in half or quarters depending on how big you want to make each bread. Form into round loaves then place 1 or two eggs in the center.

Make a cross with at strip of the dough and place over the eggs.

Brush the bread with egg wash. Cook at 375 degrees for about 1 hour or until the bread is golden brown.
Watch Chef Luisa on Chopped

 

 

Holiday Recipes / Photo Gallery / Recipes / Side Dish

Portuguese Homestyle Bread – Pao Caseiro

When one of my friends Miguel, who loves to cook Portuguese food, sent me his recipe for Pao Caseiro.

This is his photo of his bread and the wooden spoon he uses to mix the dough using only one mixing bowl. “I never get my hands dirty” he said.

“I grew up watching my mother and her friends cooking, especially deserts. Fortunately she always involved me and my brother in the cooking … and the favorite task was “rapar os tachos, especially the dessert ones! Before moving to the United States in December 2001, I  asked my mother to write down my favorite recipe from her. Once in the states I really started missing the desserts and the cooking.Taking advantage of my mother in laws visits to the US, I asked her to teach me how to make bread, plus trouxas de ovos, and over time I started to adapt it and learned from my mistakes.

The secret “orange” ingredient in this Pao Caseiro recipe, was discovered watching a you tube video about pao caseiro da Vidigueira, Alentejo. And a curious fact … my mother was born in evora, so I do love pao Alentejano and grow up with acordas, sopa de cacao e soupa de ovo com pao.”

I made the bread last week and it was delicious of course. I ate far to much of it. So now, I’m  happy to share with you.

The next day, I told him that I loved the recipe and that I couldn’t stop eating it! Miguel said he loves it too, especially toasted with butter for breakfast.

Miguel was born in Leiria Portugal and lives in NY with his family. He works  AICEP Portugal Global – Portuguese National Tourist Office. A few years ago Meridith Vieira of “The Today Show” had segment on the show which documented her visit to her  family’s ancestral home in the Azores. Miquel was her quide. Meredith-vieira-azores .

The video is very interesting and we can all relate to it.  This is Meredith’s last week on “The Today Show” and we wish her the best. Merediths last “Today Show”. Miguel is also in this video sitting with Meredith at the Vieira Cafe.

Enjoy the recipe…and let me know how it turns out:).. Tia Maria

P.S. Thanks to Miguel for a great bread recipe!

Here’s a photo of Miquel enjoying Pasteis de Nata in Belem, Portugal.

 

Pao Caseiro

Ingredients:

7 cups white flour

2 tsp spoons sea salt

2 tsp (pkg)  granulated active dry yeast

1 tsp regular sugar

½ cup orange juice

½ cup milk

2 1/2 cups of hot water

 

Instructions:

Dissolve the sea salt in the water.

Put the flour in a large bowl and add the yeast, sugar, milk, orange juice and the salted water.

Mix all the ingredients with a wooden spoon until you form soft dough. You can use your mixer with a dough hook, or use your bread machine on dough cycle. If dough is still extremely soft add more flour.

Cover the bowl with a warm cloth and let it rise for at least one hour or until it doubles in size.

Flour your hands; place the dough on a floured surface. Knead the dough for a few minutes and separate into 2 parts

Pre heat oven to 400 degrees.

Form the dough into round loaves and place on a lightly floured sheet pan. Let dough rest for 15 minutes.

Cook for about 30 to 40 minutes or until a dark golden crust forms.

Take bread out of the oven and tap with your knuckles. If you hear a hollow sound, the bread is cooked.

Remove bread when fully cooked and serve warm with butter.