From Artisan Bread in Five Minutes A Day by Jeff Hertzberg and Zoë François
This Portuguese Sweet Bread is just like the one from the bakeries. Serve as is or buttered and grilled. It's amazing!
These papo secos are light and airy Portuguese rolls that are the perfect vehicle for the classic --marinated pork slices--or your favorite sandwich fillings or simply a smear of butter.
Do you know baking bread at home is like a child play if the yeast god behave well with you. I love baking bread myself at home, obviously bread is one of our staple food after rice. Though i do bake variety of breads, am yet to try Sourdough breads. However baking bread by ourself will definitely makes everyone at home happy. Needless to say that baking is quite a stress burster, my today's post is Broa aka Portuguese corn bread, this bread is traditionally made in Portugal and in Brazil (where it is traditionally seasoned with fennel). Not like the Usual cornbread, this broa is made with a mixture of cornmeal and wheat or rye flour which is leavened with yeast. The name Broa comes from Gothic word Brauth, that means bread. Broa is a dense bread with a fine crumb. Obviously this bread is excellent as a dipping bread to serve along with soups and stews. Traditionally this bread is served along with a Potato,spinach/kale soup called Caldo de verde,however you can serve this soup with any hearty and healthy soups. Today's bread asks for cooking cornmeal in boiling water and letting it cool before adding to the other ingredients to knead as a dough. And this bread goes to this month's We Knead to Bake, a baking event by Aparna. Recipe Source: King Arthur Flour 2+1/2cups All purpose flour 1 cup Yellow cornmeal 3/4 cup Hot water 1/2 cup Warm Milk 2tsps Instant yeast 1tsp Salt 2tbsp Honey 1tbsp Olive oil Mix together the cornmeal and hot water in a small bowl. Stir in the warm milk, and let the mixture cool to lukewarm. Then add the flour,yeast,salt,honey and olive oil,mix everything well and knead them together to form a smooth, slightly sticky dough. Place the dough in a greased bowl, cover the dough with a paper towel and let it rise for 2 hours. Turn the dough out to a lightly greased or floured surface, knead it lightly and form it into a ball. Place it over a baking sheet lined over a baking tray. Cover it and let it rise for 45 minutes. Preheat the oven to 450°F,spritz it lightly with water and make few slashes on the top crust. Dust the top with flour. Arrange the loaf in the oven and bake it for 10 minutes, then turn the oven down to 400°F, bake for another 15 minutes or until the top turns golden brown. Let it cool completely, slice as per need and enjoy.
Easy Portuguese sweet bread recipe using all-purpose flour, eggs, sugar, yeast, butter, milk. Makes 16 light and fluffy rolls or 2 loaves.
My husband came home from work with special homemade rolls that one of his co-workers had brought in for a pot luck celebration. We couldn’t believe that any of them were leftover! They had a…
This Portuguese Sweet Bread is just like the one from the bakeries. Serve as is or buttered and grilled. It's amazing!
Try out this delicious pan cooked bread traditional to the Portuguese island of Madeira.
In the Portuguese culture, food is the highlight of popular celebrations, with some dishes only making an appearance on special occasions. Massa sovada, or Portuguese Sweet Bread, is one such celebratory snack. Learn how to make this light and airy bread with its signature subtle sweetness.
These papo secos are light and airy Portuguese rolls that are the perfect vehicle for the classic --marinated pork slices--or your favorite sandwich fillings or simply a smear of butter.
A plain, sweet yeast bread with roots in Portugal, this tasty loaf is delicate, delicious, and made easy with the bread machine.
Adapted from Carla Azevedo and many Portuguese Moms. This is the traditional bread of northern Portugal but it is enjoyed all over. This richly dense bread has a fantastic crusty shell. It is traditionally served with Portugal's national dish, Caldo Verde (Creamy Potato and Kale Soup), but I enjoy it on its own with butter or dipped in olive oil. Enjoy! Note: This recipe calls for corn flour which shouldn't be confused with cornstarch. You can find corn flour in most grocery, bulk or health food stores. Makes: 2 small loaves Ingredients: 1 1/4 cups fine yellow cornmeal 2 teaspoons salt 1 1/4 cups boiling water 1 teaspoon granulated sugar 1 cup lukewarm water, divided 1 tablespoon active dry yeast 3 cups all-purpose flour 1 teaspoon olive oil 1/2 cup white corn flour Directions: 1. In a large bowl, combine the cornmeal and salt. Add the boiling water and stir until smooth. Let cool for 10 minutes until lukewarm. 2. Meanwhile, in a measuring cup, dissolve the sugar in a 1/2 cup lukewarm water. Sprinkle in the yeast and let stand for 10 minutes to active and get frothy. Stir the yeast vigorously with a fork and then stir it into the cornmeal mixture. 3. Gradually mix in the all-purpose flour, alternating with the remaining 1/2 cup lukewarm water until well combined. 4. Turn the dough out onto a floured surface and knead for 10 minutes or until the dough is smooth and elastic. 5. Gather the dough into a ball and place it in a large bowl, lightly greased with the olive oil. Turn the dough in the bowl to grease the entire surface of the dough. Cover bowl with a clean tea towel and let the dough rise in a draft free and warm place for 1 1/2 hours or until it doubles in bulk. 6. Punch the dough down. Split the dough in half and shape each piece into a round loaf. Roll each loaf in the white corn flour until well covered. Place the loaves on a parchment paper lined baking sheet that is large enough for both loaves to rise again and bake. Cover sheet with a clean tea towel and let the dough rise in a draft free and warm place for 45 minutes or until double in bulk. 7. At a half hour before baking, preheat the oven to 450F. Slash the top of each loaf to 1/4 inch deep. Bake the loaves in the middle rack for 30-40 minutes or until the loaves are deep golden brown and sound hollow when tapped on the bottom. Cool on a wire rack and serve.
Growing up my mom would make Sweetbread aka Massa for every special celebration, and especially for Easter and Christmas. Truly these holidays would not be complete unless there was sweetbread to enjoy. I can recall especially, Easter where it felt like my mom would make enough loaves to feed our whole family, our extended family as well as all our friends!! I also remember the wonderful aroma of the baked bread… it would fill not only the house, but also that the whole Portuguese neighborhood that I lived in…. It smelled Amazing!!! After my mom passed, I tried and tried several times to recreate the same as what my mom had baked. I failed Several Times! I can honestly say that making sweetbread was the hardest for me to learn. I couldn’t understand why I could bake bread but had such a difficult time with sweetbread. It wasn’t until my aunt Lilia explained that sweetbread dough is supposed to be wetter than the usual bread dough that she hit it on the nail: I had been adding more flour because I thought the dough was too wet. That would explain why my loaves were heavy and not as light! But that’s how we learn, and most importantly, we don’t give up!! If you have my cookbook, you know there are two recipes in it for sweetbread… One from my mom and one from my aunt Lilia. This recipe was given to me after the cookbook was published and it is also wonderful. It comes from my dear friend Ann’s family. I hope that you get to make it soon, and don’t be afraid to try it. Purchases made using the links on this page mean that we may earn a commission without costing you anything extra.
Beautifully soft Portuguese rolls that pair perfectly with just about anything. My personal favourites being a juicy prego roll or to simply dunk in a spicy stew such as a traditional trinchado.
In the Portuguese culture, food is the highlight of popular celebrations, with some dishes only making an appearance on special occasions. Massa sovada, or Portuguese Sweet Bread, is one such celebratory snack. Learn how to make this light and airy bread with its signature subtle sweetness.
A beautiful Portuguese Sweet Bread recipe from my ancestors...
Broa is not your ordinary cornbread; amazing with soup, this Portuguese yeast bread bakes to crusty perfection thanks to a little steaming action in the oven.
Beautifully soft Portuguese rolls that pair perfectly with just about anything. My personal favourites being a juicy prego roll or to simply dunk in a spicy stew such as a traditional trinchado.
These sausage, ham, and cheese loaves turn out a hearty, traditional Portuguese bread made with presunto, chouriço, and semi-firm sheep's milk cheese. The dough can also be made into rolls.
These are tasty English muffin-like breads from Titia Teolinda in St Micheal, the Azores. They're baked on a griddle, like pancakes.
This Pão de Deus (Portuguese bread) which means bread of God, will not disappoint you. So fluffy and soft in the inside and with a crunchy coconut crust.
These papo secos are light and airy Portuguese rolls that are the perfect vehicle for the classic --marinated pork slices--or your favorite sandwich fillings or simply a smear of butter.
Make and share this Portuguese Sweet Bread for the Bread Machine recipe from Food.com.
This Portuguese Sweet Bread is just like the one from the bakeries. Serve as is or buttered and grilled. It's amazing!
Hard and crusty on the outside and soft on the inside, Portuguese papo seco rolls are used sandwich-style or as a side for soups and stews.
The Portuguese Bread Roll (Papo Secos) is crusty on the outside and airy in the center. These rolls are used for sandwiches, served with soups and are also p…
. From the kitchen of One Perfect Bite... Expectations almost always do me in. I've made Portuguese sweetbread for over 40 years now ...
This amazing Portuguese homemade bread recipe (receita de pão caseiro), creates a crusty and delicious bread.
This Portuguese chouriço (sausage) bread recipe is simple to make and delicious.
Great recipe for Portuguese rolls. Soft in the inside but crisp outside. These rolls will definitely have your family coming back for more.
Bolos Levedos are a delicious treat from the Portuguese Azores Islands! These are a mix between a cake and a bread. Try this tender treat warm and top with
These papo secos are light and airy Portuguese rolls that are the perfect vehicle for the classic --marinated pork slices--or your favorite sandwich fillings or simply a smear of butter.
This recipe is for the Azorean Biscoitos ring-shaped biscuits that are the perfect balance of crunchy and sweet with a hint of lemon.
This month Noor of Ya Salam Cooking is the host of Bread Baking Day #46. She came up with a great theme: Baking from a place you love to visit. Since we moved a few years ago from one great country to another; from the Netherlands to Thailand we don’t travel much. We try to live as basically as possible. Both Peter and I have been to different countries in Europe, Africa, Asia, South and North America, The Caribbean and Australia. We have seen lots of beautiful people, nature and culture and ate delicious food. We do have a list of countries we would love to visit (again). We would love to experience the different climates and nature in New Zealand, Australia and Papua New Guinea. Sit on some Mediterranean beaches in Greece or Italy. Look at a beautiful sunset at Malta or Portugal. Drink tea in the busy Souk of Istanbul or Tunis. See the amazing wildlife of Madagascar and feel the extreme cold and silence of Antarctica. I could go on and on for a while about countries but this is about baking bread. As you see it’s difficult to choose a place we love to visit and bake bread from that place. We decided to go back to Portugal and enjoy their Papo Secos. In the original recipe I found they made a batter of yeast, lukewarm water, sugar and some of the flour. They proofed the rolls for just 5 minutes and didn’t use steam. I think the best ones are baked in a wood fired oven, but my gas oven will do nicely. I changed it to my own way of baking rolls. Next time I will do it their way, because these rolls will be back on our table. The crust is a little crusty and the crumb is very soft, this makes a nice combination. The indent gives the rolls a nice look and at the table you have two small rolls in stead of one. We ate some of the rolls at breakfast with fresh home made strawberry jam; delicious. Ones you have made your own strawberry jam, you never buy another jar. The only thing you taste is strawberries. Tonight we eat these rolls with a hotdog. I’m still in the middle of the process of making our own zuurkool (sauerkraut). Otherwise we could have this roll with hotdog, sauce and sauerkraut. I know it’s not the regular hotdog bun, but we don’t care. For us life is also about experiencing and learning. This is what I used for 10 rolls: 330 grams of All Purpose Flour 5 grams sea salt 5 grams dry yeast 4 grams sugar 18 grams vegetable oil (the original recipe uses margarine) 236 – 315 grams lukewarm water 2.3 grams shortening This is what I did: In a bowl combine all ingredients and add 90% of the water. It depends on the flour you use how much water you need. Mix for about 10 minutes until the dough reaches full dough consistency. When you take a piece of dough, gently stretch it out until you can see a ‘window’ of thin dough. You can almost see trough it. The dough is smooth and feels silky. Transfer the dough to a slightly oiled container and cover with plastic until it is doubled in size, about 1 hour. Place the dough on a floured counter. Pre shape each roll, of about 85 grams each, and let them rest for 15 minutes. Shape the rolls. Flatten each roll with your flat hand. Make an indent in the middle of the flattened dough with the side of your hand and fold in half. Now the dough looks like kissing lips. Place the roll on a floured couche with open side down. Twist the ends with your fingers to make a small twisted point. Cover with tea towel and leave for 30 minutes to proof. Pre heat the oven to 260˚C and prepare for steam. Place the proofed rolls on parchment paper on a peel, with open side up, and brush with milk. I baked the rolls 7 minutes with steam and 13 with out, until the rolls have a nice light brown color; this depends on your oven. I found the recipe at Full bellies (here you also find cups and spoons) I send these rolls to Noor of Ya Salam Cooking for BBD#46, to Susan’s YeastSpotting and Heather of Bake Your Own Bread
This Portuguese Sweet Bread is just like the one from the bakeries. Serve as is or buttered and grilled. It's amazing!
These papo secos are light and airy Portuguese rolls that are the perfect vehicle for the classic --marinated pork slices--or your favorite sandwich fillings or simply a smear of butter.
