Portuguese Peasant Bread Pão Saloio Recipes

PORTUGUESE PEASANT BREAD

Steps:

• In small bowl, stir sugar and yeast into 1/2 cup warm water (105 to 115 degrees F); let stand until yeast mixture foams, about 5 minutes.
• In large bowl, combine barley cereal, cornmeal, salt, and 4 cups flour. With wooden spoon, stir in yeast mixture and 2 1/2 cups warm water (105 to 115 degrees F) until combined. With floured hands, shape dough into a ball in bowl.
• Cover bowl with plastic wrap and let rise in warm place (80 to 85 degrees F) until doubled, about 1 hour.
• Punch down dough and turn onto well-floured surface. Knead dough until smooth, about 5 minutes, working in more flour (about 3/4 cup) as necessary while kneading.
• Grease large cookie sheet. Cut dough in half and shape each half into a 6-inch round. Coat each round with flour; place on cookie sheet. Cover loaves with towel and let rise in warm place until doubled, about 1 hour.
• Preheat oven to 400 degrees F. Bake loaves until golden brown, a total of about 35 minutes, using spray bottle to spritz loaves with water after first 5 minutes of baking, and again 10 minutes later. Cool on wire racks.

PORTUGUESE PEASANT BREAD - PãO SALOIO

Steps:

• Add all ingredients in the above order to the bread maker.
• Program it to dough. Place some flour over the stone you are going to bake it on.
• Form the dough into a large ball or divide it into small individual ones and place them on top of the stone.
• Pre-heat the oven at 220 and place a oven safe bowl with water to create humidity.
• Place stone with dough in the oven for about 20 minutes.

PAO: PORTUGUESE FARM BREAD

Steps:

• Combine the yeast, semolina flour, and water by pulsing 10 seconds in a large heavy-duty food processor (about 11 cup capacity) fitted with the metal chopping blade. Scrape down the side of the work bowl, recover, and let stand until foamy, about 15 minutes.
• With the machine running, add 1 1/2 cups of the all-purpose flour down the feed tube. It's easier if the flour is poured from a spouted measuring cup into a wide-mouth canning funnel inserted in the feed tube, or a stiff piece of paper rolled into a cone (the opening at the bottom should be at least 1-inch across).
• Using a plastic spatula scrape the work bowl and, if necessary, redistribute the dough so that it evenly surrounds the blade. Be careful of the blade. Add the salt and remaining flour, distribute evenly over the dough, and pulse for 10 seconds. Again scrape the work bowl and redistribute the dough.
• Pulse the dough for 20 seconds nonstop, shut the machine off, and let the dough rest covered in the work bowl for 5 minutes. Now pulse for another 20 seconds.
• Leaving the blade in place, carefully redistribute the dough until it's of uniform thickness. Recover the work bowl, keeping the pusher from the feed tube in. Note the level of the dough, estimate what it should be when doubled in bulk, and mark that level on the side of the work bowl.
• Let the dough rise in the sealed work bowl until doubled in bulk, about 1 hour. Meanwhile, lightly coat an 8-inch springform pan or 8-inch pie pan lightly with nonstick cooking spray and set aside.
• When the dough has fully doubled, pulse quickly 4 to 5 times to punch down, then pulse for 20 seconds nonstop. Let the dough rest in the sealed work bowl for 5 minutes, then pulse for another 20 seconds. The dough will roll into a ball and leave the sides of the work bowl reasonably clean.
• Turn the dough onto a lightly floured surface, shape into a ball, then roll in the flour to dust lightly. Place the loaf in the prepared pan, cover with a clean, dry dish towel, and set in a warm, dry spot until nearly doubled in bulk, this will take about 30 minutes.
• When the dough has risen for 10 minutes, position 1 rack in the middle of the oven and slide a second rack in the slot just below. Place a large shallow baking pan on the lower rack?I use a 15 1/2 by 10 1/2 by 1-inch jelly roll pan?and half-fill with water. Preheat oven to 500 degrees F.
• Center the risen loaf on the middle rack and bake uncovered for 15 minutes. Reduce the oven temperature to 400 degrees F. and continue to bake until richly browned and hollow sounding when thumped, about 20 to 25 minutes longer.
• Remove the bread from the pan as soon as it comes from the oven, set right-side up on a wire rack, and cool to room temperature before cutting.

PAO CASEIRO (PORTUGUESE HOMESTYLE BREAD)

Steps:

• 1. Mix salt into the hot water and set aside. Place flour in large bowl and add the yeast, sugar, milk, orange juice and water. Mix with a spoon until you get a consistent dough. (You can use mixer with dough hook, or your bread machine on dough cycle as well.) Place dough in large floured bowl. (If dough is very soft add extra flour.) Cover the bowl with a towel and let it rise for at least one hour until it doubles in size. Separate the dough (with flour on your hands), into two pieces (for two large loaves) or four pieces (for four small loaves). Place on a lightly floured sheet pan; let rest for 15 minutes, while you preheat oven to 400 degrees. Place in oven and bake for 30 -40 minutes until top starts to be golden. It is done if you tap the loaf and it sounds hollow. Take out of oven and cool. Serve warm with butter.

PEASANT BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light or Medium Crust cycle; press Start. For a crispier crust, use the French cycle or turn machine off after first rise and start the cycle over.

PORTUGUESE FARM BREAD

Steps:

• 1. Combine the yeast, semolina flour, and water by churning 10 seconds in a large heavy-duty food processor fitted with the metal chopping blade. Scrape down the sides of the work bowl, re-cover, and let stand until foamy, about 15 minutes.
• 2. With the machine running, add half the all-purpose flour down the feed tube. It's easier if you pour the flour from a spouted measuring cup into a wide-mouth canning funnel inserted in the feed tube or failing that, a stiff piece of paper rolled into a cone (the opening at the bottom should be at least 1 inch across).
• 3. Using a plastic spatula, scrape the work bowl, and if necessary, redistribute the dough so that it evenly surrounds the blade - take care! Add the salt and remaining flour, distributing evenly over the dough, and churn for 10 seconds. Again scrape the work bowl and redistribute the dough.
• 4. Churn the dough for 20 seconds nonstop, shut the machine off, and let the dough rest in the sealed work bowl for 5 minutes. Now churn for another 20 seconds.
• 5. Leaving the blade in place, carefully redistribute the dough until it's of uniform thinness. Re-cover the work bowl, keeping the pusher in. Note the level of the dough in bulk, estimate what it should be when doubled in bulk, and mark that level on the side of the work bowl.
• 6. Let the dough rise in the sealed work bowl until doubled in bulk, about 1 hour. Meanwhile, lightly coat an 8-inch springform pan or 8-inch pie pan with nonstick cooking spray and set aside.
• 7. When the dough has fully doubled, pulse quickly 4 to 5 times to punch down, then churn for 20 seconds nonstop. Let the dough rest in the sealed work bowl for 5 minutes, then churn for another 20 seconds. The dough will roll into a ball and leave the sides of the work bowl reasonably clean.
• 8. Turn the dough onto a lightly floured surface, shape into a ball, then roll in the flour to dust lightly. Place the loaf in the prepared pan, cover with a clean, dry dish towel, and set in a warm, dry spot until nearly doubled in bulk - this will take about 30 minutes.
• 9. When the dough has risen for 10 minutes, position one rack in the middle of the oven and slide a second rack in the slot just below. Place a large shallow baking pan on the lower rack - I use a 15 1/2 X 10 1/2 X 1-inch jelly roll pan - and half-fill with water. Preheat the over to 500°F.
• 10. Center the risen loaf on the middle rack and bake for 15 minutes. Reduce the oven temperature to 400°F and continue baking until richly browned and hollow sounding when thumped, 20 to 25 minutes longer.
• 11. Remove the bread from the pan as soon as it comes from the oven, set right-side-up on a wire rack, and cool to room temperature before cutting.